I really didnt want them to end up in the bin, knew they wouldnt get used in a salad anytime soon and as I hadn't decided what we were having for lunch I thought soup would be perfect.
With the batch I made up, I had plenty leftt over after the 4 of us had 2 helpings each so the whole batch would easily serve 6-8 people or would be perfect for freezing for another day.
To make my tomato soup you will need
6-8 large tomatoes
2 medium red onions
1 tsp paprika
1/4 tsp cayenne pepper
2 stock cubes - I used knorr vegetable stock pots
1 tin chopped tomatoes
2 tsp caster sugar
5/6 garlic cloves
Olive oil
- Preheat your fan to 200c fan
- Roughly chop the tomatoes and red onions. Place onto a baking tray with the garlic cloves, drizzle olive oil all over the veg
- Roast for 35-40 minutes until the veg is golden brown and beginning to char all over
- Place the roasted veg in a pan, cover with freshly boiled water, add in the stock cube, paprika and cayenne pepper, bring to boiling point then lower the heat
- Leave to simmer for about 10 minutes on a low heat, by this time the veg will have started to become very soft and fall apart
- Use hand blender to blend everything together until completley smooth
- Leave to simmer again on a low heat for a couple of minutes until it is at your desired thickness.
- Check the seasoning and adjust if need be, serve with some buttered Bread rolls
