On a large baking tray, toss the tomatoes, bell pepper, onion, garlic, chilli, oregano, and thyme with olive oil, salt, and pepper.
Roast for 25–30 minutes, until soft and lightly caramelized.
Transfer roasted vegetables (discard thyme stems) to a large pot. Add vegetable broth, tomato puree, and fresh basil. Simmer over medium heat for 10–15 minutes to blend flavours.
Blend until smooth with an immersion blender directly in the pot.
Stir in Double Cream and heat gently — do not boil.
Season with more salt and pepper if desired.
Ladle into bowls. Top each with a generous dollop of coconut yogurt, garnish with fresh basil leaves, and serve with sourdough bread.
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Ingredients
1kg ripe tomatoes, quartered
1 red bell pepper, deseeded and chopped
1 onion, chopped
3 garlic cloves, peeled
1 small red chili, chopped (optional, to taste)
2–3 sprigs fresh thyme
2 tbsp olive oil
Salt and black pepper, to taste
500 ml vegetable broth
2 tbsp tomato puree
1 tsp dried oregano
A handful of fresh basil leaves, torn or chopped (plus extra for garnish)
