Sometimes, the simplest recipes can be the nicest and if you’re not feeling up to cooking our lovely rainy day stew, then a quick and hearty soup is perfect for you.
We love this roast tomato soup recipe and it is so simple. Served with crusty bread, it is the perfect belly-filler as we really get a taste of the autumn rain this week!
Ingredients
Six large tomatoes chopped in halves
One large red onion
Four cloves of garlic
½ teaspoon of paprika
One can of plum tomatoes.
Two handfuls of fresh basil leaves or two tablespoons of dried basil
One teaspoon of thyme
1 ½ pints of chicken stock
Method
Place six tomatoes onto a baking tray and drizzle with olive oil. Roast in an oven at 180 ° C for 20 minutes.
In the meantime, finely chop your onion and garlic and fry gently in a large saucepan until soft.
Add the can of plum tomatoes and stir, before adding the chopped basil, thyme and paprika.
Pour in chicken stock before adding your roast tomatoes and simmer for 40 minutes.
When cooked, blend together in a food processor or with a hand held blender until smooth.
If you want to be extra extravagant, add half a carton of fresh cream.
Serve with freshly sliced crusty bread for a yummy supper with your other half.
If there is left overs, don’t throw it away. Soup is the perfect autumn lunch and will be lovely with a sandwich on a cold afternoon in the office.
