The weather right now is super up and down in temp (what’s with that Oct??) but it’s still got me in the mood for a soup now and then.
Soup is rarely a go to lunch for me but I do enjoy making my own, so when I knew I’d be wfh today it was the perfect excuse.
Soup is rarely a go to lunch for me but I do enjoy making my own, so when I knew I’d be wfh today it was the perfect excuse.
Ingredients
- 6 large tomatoes sliced in half
- Handful of baby plum/cherry tomatoes
- 1 red pepper
- 1 bulb of garlic top sliced off
- Handful of fresh basil chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 carrots diced
- 1 tbsp tomato purée
- 500ml vegetable stock
- Salt and pepper to taste
Instructions
- Start by roasting the tomatoes, pepper and garlic for 30-40 minutes at 190 C until soft.
- Next, in a large pan soften the carrots, then add the stock and roasted tomatoes, pepper and basil to the saucepan.
- Blend until smooth, before squeezing in the roasted garlic and salt & pepper to taste. Bring to a boil for 5mins before turning down to a simmer for 10mins.
- Serve at desired temp with a drizzle of cream like me or with croutons/bread and butter.
I will definitely be making it again soon.