Mmm, soup! – Miss J, 2
Here in the UK, we’re preparing for a storm. It’s going to be really tiny compared to what other parts of the world are used to, our infrastructure isn’t terrible well designed to cope with extreme weather, and the country tends to grind to a halt. Ah well, we’re going to stay safely indoor and as long as there’s power, we’ll keep cooking!
This evening, we made a warming, flavourful roast tomato and garlic soup. It’s delicious – I had mine with a couple of slices of well buttered honey oat bread.
Here’s what to do. Makes enough for 2 large bowlfuls or 4 starter-size portions.
- 1kg vine ripened tomatoes
- 1 garlic bulb
- 80 ml olive oil
- Pinch of salt and pepper
- 250ml boiling water
- 1 vegetable stock cube
- 4 tsp crème fraîche
- Preheat the oven to 180C fan assisted
- Chop the tomatoes into quarters
- Add the oil to a large roasting tin, then add the tomatoes
- Chop the garlic bulb in half through the middle between the shoot and root, so it holds its halved cloves, add them to the tin, skin side down
- Season and roast for 45 minutes, giving the tray a shake half way so that they cook evenly
- Make up the stock cube with the boiling water and pour into a food processor
- Add all the tomatoes to the food processor
- Squeeze half the garlic cloves out of their skins into the food processor
- Cover and blitz until smooth
- Taste your soup and, if you want more of a garlic kick, squeeze in the rest of your garlic and whizz again
- Serve with a blob of crème fraîche
I’m off to get myself another bowl – if you, like me, are waiting for the storms to hit, stay safe and I’ll see you on the other side!