Tomato Soup

Ingredients 1 medium sized white onion 2 cloves of garlic 6 ripe salad tomatoes 2 tins of plum tomatoes 1 teaspoon oregano/mixed herbs 2 bay leaves Salt Black pepper 1 can of coconut milk

Method Slice onion and saute until caramelised in a large saucepan over medium-high heat. Finely chop garlic and add to the saucepan. Once garlic is cooked, turn heat to low and and tomatoes, herbs, bay leaves and a pinch of salt and pepper. Bring mixture to the boil, then simmer, covered, on a low heat for 10 minutes. Remove the pan from the heat, remove bay leaves from the pan, and blend with a stick blender until smooth and creamy. Taste the soup and add salt and pepper if needed. For the cream, melt a few tablespoons of the solid part of the coconut milk in a frying pan, then add some to each bowl of soup.