Roasted Tomato Soup
Remember I thought I would be making Green Tomato Chutney this year, as I didn’t think our tomatoes would ripen.. Wrong, they have ripened and all at once.
So I have been making a delicious very easy to make Roasted Tomato Soup.. You just slice your tomatoes into quarters and put in the oven, and to save of energy they can easily be cooked when you are baking something else. And if you are short on time like I was one day, you can leave them to go cold and blend the next day.. its so so easy, why not give it a try and think of all thegoodness in Fresh tomato soup
1, Kg of Tomatoes,
4 garlic cloves whole in skins ( I used 6 )
3 tablespoons of Olive Oil
1 Litre of Veggie Stock ( or if you prefer Chicken Stock ) I used a little less stock than this I used around 250 ml, which gives a thicker soup.
2 tablespoons of Balsamic Vinegar
Handful of fresh basil leaves.
Seasoning to taste- Salt and freshly ground black pepper.
Prep:15min ~ Cook:1hr ~ Ready in:1hr15min
2) Snip the ends off the garlic cloves,( a tip, snip the root end off the garlic before roasting and it squeezes out easier ) and squeeze the insides into the bowl of a food processor or blender along with the roasted tomatoes and juice from the baking tray. Add stock, basil and vinegar; blend until smooth. Season to taste. Simple! Sieve to remove the seeds( I didn’t add the Basil until the end when I heated the soup ready to eat..)
The day before I had made some Onion Focaccia Bread, which half was left over.This went very well with the hot soup. I hope you will give this a try as you find ways to use up those Greenhouse Tomatoes.. I made several batches and have frozen some. Just cool and when cold put in sealed containers date and freeze..