My tomatoes weren't from my garden, they were from my auntie's allotment. She had SO many of the things, she had to palm them off on to me... No biggy, soup's back on the menu at Thursday's Child HQ in light of the freezing weather! I used some plum tomatoes along with a few red ones and lots of orange ones, which I understand are less acidic. I'm sure you could use whatever was going.
Ingredients
A large Tupperware of assorted tomatoes
Two medium onions
6 cloves of garlic
Olive oil for roasting
600ml vegetable stock
Dried basil
Black pepper
2 bay leaves
(Salt to taste if you fancy it)
Milk or cream, if desired.
Method
1. Preheat oven to about 180°C.
2. De stalk and half all your tomatoes and spread them over a roasting dish. Add chopped onions and whole garlic cloves, peeled. Drizzle with olive oil.
3. Roast in the oven for about 40 minutes, until they've started to colour and give them a shake half way though.
4. Transfer to a large pan or stock pot, including any liquid that he been released from the tomatoes during roasting.
5. Add stock and bring to the boil.
6. Add a good amount of dried basil and black pepper, two bay leaves and salt if you wish and allow to reduce for about 20-30 minutes.
7. Remove from the heat and blend with a hand blender. NB This took a lot longer than I had anticipated but was worth it for a smooth consistency.
8. Add a splash of milk or cream if you fancy it.
9. Enjoy!
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| This was over flowing before I started... |
This soup was SO easy to make and so tasty... E and I ate a bowl each at lunch, I've tubbed up three portions and half of it is still in the pan. A cheap, healthy and delicious soup, made better by the fact that those tomatoes were as fresh as they come...
And my product tester says...
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| DELISH! |
Stay warm!
