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When the cupboards are almost bare….tomato soup

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, a nice change from robust Wintery root veg soups

 ROAST TOMATOES

Heat oven – 220/200oc Fan, Gas 5

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.

SOUP

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.

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.

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