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When the cupboards are almost bare….tomato soup

March 26, 2014 By Rachel Leave a Comment

It’s Wednesday,  that means it’s veg bag delivery day and it also means the cupboards are almost bare. No carrots, leeks or celery for soup, but what I do seem to have a lot of, is tomatoes, leftover from the boys visit at the weekend, when they were in charge of the kitchen.

Tomatoes, along with a few other ingredients, make such a great soup and a very quick delicious  lunch. It’s also a nice change from some of the more robust winter soups I’ve been cooking recently. Roasting the tomatoes along with herbs makes them beautifully sweet and a lovely rich healthy soup.

Tomato soup, a nice change from robust Wintery root veg soups

Tomato Soup
Recipe Type: soup
Author: Rachel
Ingredients
  • Approx10-12 tomatoes. I used a mixture of plum,salad and cherry.
  • A few sprigs of thyme
  • 2 tbsp rapeseed oil
  • Freshly ground black pepper and sea salt.
  • 1 tbsp oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 tins of chopped tomatoes
  • 750ml – 1 litre of vegetable stock . Be guided by the consistency of the tomato mixture and your own preference.
Instructions
  1. Heat oven – 220/200oc Fan, Gas 5
  2. Half the tomatoes, although cherry tomatoes are best left whole. Place in a large bowl with the thyme leaves, drizzle with oil, add seasoning and place on a baking tray. Roast for approx 20 minutes. Remove from oven and set aside.
  3. Heat the oil in a large pan, add the onion, sauté for 5 minutes, add the garlic, continue cooking for 1 minute. Add the roasted tomatoes along with the tinned tomatoes and stock and slowly bring to the boil. At this stage either blend the soup, or for a more chunky soup, blend half the soup and add back to the pan.
  4. I served the soup with a drizzle of oil and some torn basil leaves.
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