Super Happy Tomato Soup

Super Happy Tomato Soup

I have grown so many tomatoes in my green house this year, I was wondering how I could use them up, but still have something I could freeze. This is a great recipe that I put together with a bunch of different varieties of tomatoes, and some added extras to make it even more nutritious, so much better than buying the tinned stuff.
I decided to roast the tomatoes and although this can be a little time-consuming I think it is worth it, as it brings out the sweetness of the tomatoes more, with hardly any seasoning needed.

Tomatoes are one of my favourite happy foods because they are packed full of vitamins and minerals that make mood enhancing neurotransmitters to make you feel happier, see more info here on how tomatoes keep depression at bay:

 

Ingredients

2lb fresh tomatoes organic if possible
4 garlic cloves, peeled, chopped and crushed
2 onions, peeled and chopped
3 celery sticks
6oz butternut Squash
2 tablespoons unsalted cashew nuts
1 tablespoon ground flax seeds
1 tablespoon balsamic vinegar
3 tablespoons Olive oil
2 bay leaves
a handful of fresh basil leaves
A pinch of Himalayan salt
Black Pepper
Opt crème fraiche- 1 teaspoon per person (optional)

Method

1. Remove the stalks from the tomatoes and cut in half any larger ones.
2. Add 2 tablespoons of the olive oil to a large baking tray and place the tomatoes and onions in with the garlic, and balsamic vinegar. Season with some Himalayan salt, and black pepper.
3. Place in the oven for approx. 40 minutes on 180 degrees
4. Meanwhile, peel and chop up the butternut squash, and cut up the celery in small pieces.
5. Place 1 tablespoon of olive oil into a pan and cook until softened- approx. 10 minutes, add a little water to stop them from sticking if necessary.
6. Once the tomatoes and onions are cooked place them in a blender with the nuts, and cooked celery and butternut squash.
7. Once blended place in a pan on the hob and add the bay leaves, and ground flaxseeds, simmer over a low heat for approx. 10 minutes. Take out the bay leaves, and tear up the basil leaves and add them to the soup just before serving. Serve with a dash of crème fraiche if desired.