After reading Gills post on using up the tomatoes I thought I'd add our roasted tomato soup to the mix. Every summer we make this soup and it's easily our favourite.
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| Fresh tomatoes |
Get as many ripe tomatoes as you can find. cut the big ones into chunks and the rest just scatter in a roasting dish, peel a few cloves of garlic and chop some shallots in half. Pour over some olive oil and add the rosemary, mix it all up and bung in the oven for twenty minutes or so - until they start to brown ever so slightly to give that roasted taste.
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| Tomatoes, shallots, garlic and rosemary roasted in the oven |
Blend this mixture then add some vegetable stock until you get the consistency you like. We never bother to sieve it but if you like your soup smooth then it's easy done. We like this recipe because it's so easy and fuss free, normally we do a big batch with a couple of roasting trays full of tomatoes and freeze whatever we don't eat
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| All blended together and not sieved. Great served with fresh bread. |
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| The little one seemed to like it as well! |
How does everyone else make they're own tomato soup?
