In fact, the recipe was so good that the following day I made a very big batch for my freezer.
Update: Feb 2018 I made another double batch of the soup, which is still wonderful! This time I decided to de-seed the tomatoes first, as I had read that the seeds can give a slight bitter taste to soups, and because I wanted to save lots of seeds from my heritage tomatoes for next year. To de-seed, cut washed tomatoes in half horizontally, scoop seeds into a seive over a bowl with a teaspoon. Use a wooden spoon to force all the juice and pulp through the seive, leaving the seeds. Add the juice to the soup pot. If saving the seeds, place into a jar and cover with water. Ferment for 2 days, then rinse and spread on a paper towel to dry before storing (they may stick to the paper - you can just cut it up into bits and plant seeds, paper and all).
You'll love this soup - go make yourself a batch. You'll be very glad you did! I'm posting the recipe below for my own reference - nothing worse than a favourite recipe disappearing off the internet one day - with instructions for slight variation in order to make in bulk and freeze. Since this recipe contains chicken stock, it is best suited to freezing.
Ingredients: (I double this when cooking for the freezer)
5 large tomatoes, roughly chopped (optional, deseed before chopping)
1 large white onion, roughly chopped
2 carrots, peeled and roughly chopped
3-4 garlic cloves, crushed and finely chopped
1 TBSP tomato paste (I buy organic tomato paste in 3kg tins and freeze in portions - way cheaper!)
3 cups chicken stock (can use vegetable broth)
1/4 cup fresh basil, chopped (I used a combo of cinnamon basil and green basil)
1/4 cup coconut milk or cream
2 TBSP coconut oil or other cooking fat
Salt to taste
Heat coconut oil or fat in large pot over medium heat. Add carrot and onion, and cook until soft - about 10 mins. Add the garlic and cook another minute or two. Add the tomatoes, tomato paste, chicken stock and basil. Season to taste and stir everything together.
Bring to boil and then simmer over low heat for 30 mins, uncovered.
If serving all of the soup immediately, stir in coconut milk or cream now - otherwise leave out (see below).
Process the soup in batches through a food processor until smooth. Return to pot.
Serve, or as in my case, serve up the bowlful you want to eat now, stir in 2-3 dessertspoons of coconut cream, and devour with fresh bread. :-). Set rest aside to cool, then pour into suitable containers and freeze. To serve, defrost, reheat, then stir in milk/cream.