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Atumn in a bowl – roasted tomato soup

This last week I have been clearing out of my greenhouses. Cutting down plants, composting, cleaning and picking the last tomatoes, aubergines and cucumbers. I look forward to a “Christmas break”, but at the same time its always a bit sad to empty it all out.

This growing season has been magic.  An abundance of fruit and veg in the garden.
I have put so many kilos of tomatoes down in jars, made ketchup and chutneys. The larder is completly full. So the last picking of the year I roasted and made into soup.

 

I love a comforting soup with a bit of heat this time of year.
Here is my tomato soup!

Ingredients

  • 1.kg tomatoes
  • 1 sweet red pepper
  • 1 big red onion
  • 1/2 chili medium strength
  • 3 tablespoons vegetable oil
  • 3-5 garlic cloves
  • 2 ts of runny honey
  • 200ml chicken or vegetable stock
  • A pinch of sugar
  • some sprigs of fresh oregano

 

Method

Preheat the oven to 200 c

Cut the peppers and garlic into slices and the  tomatoes and onion into quarters.

Put all the veg in a nice layer into a roasting tin. Drizzle with olive oil, honey and herbs. Season well with salt and pepper.

Roast for 45 min until everything is soft and slightly caramelised.

Pour of some of the juices from the tomatoes to give you a thicker soup.

Put the roasted tomatoes into a bowl. Make a fine pure with a stick blender.  I don’t mind some tomatoes skin. I like it rustic. But if you want a finer soup, strain it through a sieve.

Mix the stock and the pureed tomatoes.

Serve hot with a drizzle of olive oil, fresh herbs  and good homemade bread.

 

 

 

 

 

 

 

 

 

 

 

 

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