Heat the oven to 180°C.

Put the tomatoes, diced shallot and garlic cloves in a roasting tin. Drizzle with the olive oil and the balsamic vinegar, season well with salt and pepper and roast for 40 minutes until soft and the tomatoes have started to burst.

Once the tomatoes have roasted, spoon them and any ingredients/juices from the roasting tin into 
a blender, add 500g of tomato passata and bouillon powder and blend until smooth.

Transfer to a pot and allow the soup to come to a simmer. Add the coconut milk and salt and pepper to taste. Add a pinch of chili powder. Garnish with croutons, pumpkin seeds, sunflower seeds, and parsley.