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.
- 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.
- Heat oven – 220/200oc Fan, Gas 5
- 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.
- 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.
- I served the soup with a drizzle of oil and some torn basil leaves.