FOOD FOR THE FEARFUL: Roasted Tomato Soup

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Ooh it’s been a while since we’ve had one of these isn’t it?

Well, just when you thought Food for the Fearful was dead and buried in the archives, I’ve done a┬áVictor Frankenstein and brought it back. For those that don’t know, I’m a pretty nervous cook. I don’t really enjoy it and find it VERY stressful so Food for the Fearful was a collection of my easiest recipes that are pretty foolproof. They’re for people like me, who like food but aren’t that confident in the kitchen. They’re all simple, with ingredients you can get on hold of easily.

Today’s offering? Roasted tomato soup.

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I used to hate tomato soup. I thought it was so boring. And then, at university when times were tough and my tomatoes had seen better days, I thought I’d roast some off to make soup. It changed the game, let me tell you. Suddenly, I had an easy but seriously tasty dish that’s so comforting on those grey days.

When I was in the Darlington Farmer’s Market recently, I picked up a massive bag of plum tomatoes for 50p and knew it was time to revive that recipe. On a grey day, I decided to make some roasted tomato soup and it was just as good as I remembered.

To make this for yourself, you will need:

  • 750g of cherry or plum tomatoes
  • A bulb of garlic (I used 6 cloves)
  • 1 onion
  • 400ml of vegetable stock
  • Olive oil
  • Salt
  • Pepper

That’s it! Apart from the tomatoes, I have most of these things in the cupboard at all times so it’s perfect for those days when you can’t be bothered to go to the big shop.

1. Preheat the oven to 175 degrees celsius.

2. Halve your tomatoes and pop them in a baking tray or two. Peel your garlic and crush it, but don’t cut it. I used six cloves here (3 per tray but vary according to how garlicky you like things. That’s a lie, there was four in one because one of the cloves was tiny and I like garlic). Add it to the baking tray too. Top with a healthy dose of olive oil, salt and pepper. Shake it to mix it all together – you want the tomatoes to be covered.

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3.Pop the tomatoes and garlic in the oven to roast for 25/30 minutes or until some but not all have started to brown.

4. Put them to one side and thinly slice your onions. Soften them on a low heat in lots of olive oil.

5. Add your tomatoes and garlic to the onions and stir everything together. When it’s all mixed, add in 400ml of vegetable stock and stir.

6.Leave it to simmer for 5/10 minutes.

7. If you want it smooth, blitz it with an immersion blender. If you don’t, enjoy. It’s best served with giant hunks of fresh bread and butter…

And voila! A simple but tasty soup that you can make with minimum effort and on a budget. Enjoy!

Kelly x

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