The leaves are golden, it’s dark at 4.30pm and salads aren’t
really hitting the spot anymore. I’ve
been eating gallons of soup over the last couple of weeks and decided to
experiment with making roasted tomato soup in my soup maker. This type of soup
is usually a big pain in the ass to make as you have to roast your tomatoes
first and then remove the skins. I have been roasting the tomatoes to make them
taste even sweeter, but have then bunged them straight into the soupmaker
instead of faffing around removing the skins (which are the tastiest bit!)
This recipe makes about 6 servings and can be easily adapted
to make roasted tomato and pepper soup.
Ingredients:
12 ripe
tomatoes, halved. The riper the better, buy them early in the week to make the
soup at the weekend. Vine tomatoes are amazing too!
1 tin of
chopped tomatoes
400g tin of
cooked lentils in water, drained
2 vegetable
stock cubes prepeared to give you 1 and a ½ pints of stock
Salt, pepper
and olive oil
A teaspoon
of chilli powder (or more if you want your soup to have an extra kick)
Method:
1.
Preheat
the oven to about 180°C. Cut the tomatoes in half and remove the top where the
vine would
have been. Place them onto a baking tray, skin side up. Drizzle with
olive oil and season with sea salt and black pepper. Place in the over to roast for about 30
minutes, until they are softened. Don’t worry of the skins bur a little, the
tomatoes will be extra tasty!
2.
When the tomatoes are done, pour the tray (and
all of the juices from the tomatoes and olive oil) into your soupmaker. Chuck
in the tin of tomatoes, chilli, lentils and stock. Select the smooth setting.
If using a pan, I’d simmer all the ingredients together for half an hour and
then blend.
3.
Serve immediately or freeze for lunches in the
week.
For tomato and
roasted pepper soup:
Same ingredients pretty much, but ditch the lentils and
tinned tomatoes for 5 large peppers instead. Deseed and chop them, then place
in the oven to roast in the same way as the tomatoes. Once done, place all of
the ingredients into your soupmaker or pan and cook the soup as above.
The finished product- bring on winter! |
It’s been half term this week! Which means that as well as wedding planning,
I’ve done plenty of cooking that I’ll tell you about next week. I tried a new quinoa recipe but the absolute winner
was definitely the chicken and peanut butter curry. See you next week!
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