- 300g cherry tomatoes on the vine
- 300g ripe tomatoes, halved
- 2 tbsp olive oil
- 1 small red onion, chopped
- 2 tbsp tomato puree
- 600ml hot vegetable stock
- 1 tbsp red wine vinegar
- 125g pre-cooked brown rice
- 2 tbsp chopped parsleys
- 150g natural yoghurt
- crusty bread, to serve
Preheat the over to 180C/ gas mark 4
Place the tomatoes on a baking sheet and drizzle with 1 tbsp of olive oil and season generously. Bake for 30 minutes in the oven until soft and sticky.
Heat the remaining oil in a medium saucepan and cook the onions until they begin to soften. Add the tomato puree and continue to cook for another 2 minutes.
When cool enough to handle pick the cherry tomatoes from their vines and discard the skins from the larger vine tomatoes. Add all the tomatoes and their juices to the pan along with the vegetable stock and vinegar. Cook on a simmer for 10 minutes, crushing the tomatoes down with a back of a spoon.
Add the cooked rice and heat through for 5 minutes.
Stir in half the parsley. Ladle the soup into warm bowls, topped with the remaining parsley and natural yoghurt.
serve with chunks of crusty bread.