I hadn't really appreciated how easy it was to make soup until yesterday! I was with my beautiful friend Rosie and she suggested that we made soup for lunch as she had lots of ripe Tomatoes and Peppers to use up.
I didn't realise how simple it was to do - just roast a load of vegetables (any selection would taste delicious I'm sure) with some garlic and spices, add some stock and then blend in a food processor and re-heat before serving with some fresh crusty bread!
So all credit goes to Rosie for this wonderful recipe!
Recipe: (serves 2, but can be easily doubled or tripled)
- 8 medium vine Tomatoes
- 2 large red Peppers
- 1 red onion or 2 shallots
- 3 cloves of garlic
- 1 fresh Chili or a sprinkle of Chili Flakes
- Few sprigs of fresh Thyme
- Splash of Olive oil
- Salt and pepper for seasoning
- 1 Stock cube (Vegetable or Chicken)
- 200ml of boiling water
How to make:
- Chop all your veggies up in to large chunks, pop in to a large baking tray and scatter the garlic cloves, olive oil, spices and seasoning over the vegetables and give it a good mix.
- Roast in the oven for about 30-40 minutes, until all the vegetables are looking cooked and slightly charred in places (this gives it a slight smokey flavour).
- Put the roasted vegetables in to the food processor and blend until it looks like a thick and chunky tomato sauce. Make the stock and then pour in to the vegetable mixture and then whizz again until fully mixed in, but be careful not to whizz too much as you still want to have a thick texture.
- Pour the soup in to a saucepan and re-heat until steamy, then serve with some crusty bread and cheese!
- Enjoy!
The veggies ready for roasting
The roasted vegetables ready for the food processor
Before blending
Soup is ready, along with crusty fresh white bread and cheese!
xXx
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