Totally tasty tomato soup!

Of all the soups I’ve ever made, this is my favourite. I really can’t express just how much flavour was packed into this pot of soup. Let’s just say it was a LOT! Even my other half agreed this soup was my personal best, high praise indeed.

I started the weekend with a quick trip to The Pillars of Hercules an organic farm, shop and cafe in Fife, Scotland. I’m really fortunate to have a range of fantastic food producers and vendors in my region and try not to take them for granted. Many of my recipes use cheap and cheerful ingredients or leftovers. This recipe is a bit more upmarket, as I specifically used a range of organic produce topped up with a few other non-organic bits and pieces, namely my leftover carrot and garlic clove. I’ve included a photograph of these ingredients so you have an idea of the sizes I used. The brown bag is approximately 20cm x 20cm. I always wonder just what “large” really means when others use it to describe ingredients so hope that’s helpful. If your ingredients seem smaller, just add more. I can’t remember what variety of tomato I used – tomato experts may be able to tell from the photo.

Totally tasty tomato soup

Serves 2-3

Difficulty Easy

Suitable for Vegetarian, Vegan and Gluten Free diets

Time 30 minutes

Ingredients

  • 4 very large tomatoes – cut into wedges
  • 2 large red peppers – deseeded and cubed
  • 1 carrot – diced
  • 1 red onion – cut into wedges
  • 1 clove or garlic – peeled
  • 1/2 chilli – deseeded and chopped
  • 1 teaspoon brown sugar
  • 2 tablespoons olive or rapeseed oil (I used the leftover olive oil from a jar of sun dried tomatoes)
  • 1 teaspoon Italian seasoning
  • 2 Kallø organic tomato and herb stock cubes (made up to produce 450ml stock – you may not need it all)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 190 degrees fan.
  2. Place all your prepped vegetables, including the garlic clove on a baking tray, coat with the oil and sprinkle the brown sugar and Italian seasoning. Add salt and pepper to season.
  3. Roast your veg for around 20 minutes ie until soft, bubbling and starting to brown.
  4. Transfer all the roasted veg to the blender and liquify, adding the tomato stock a bit at a time until you have the thickness you desire. I used about 350ml but could have added more. I like thick soup that I could stand a spoon in.
  5. Add to a pan to bring to the boil then serve.

Enjoy!

Val x

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