I love a homemade soup and tomato soup is one of the easiest to make, we grow our own tomatoes every year so we always have an abundance of them making this a really tasty and cheap meal for us.
Roasting the vegetables with the oil helps release all those delicious flavours and a step I highly recommend doing. You can also roast some sweet red peppers at the same time and add to this to make a red pepper and tomato soup, that is really delicious.
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Serves 4 – 6
- 2 punnets baby plum tomatoes (roughly 650g), halved
- 1 tin tomatoes
- 4 cloves garlic, peeled
- 1 large carrot, grated
- 1 large red onion, peeled and roughly chopped
- 1 tablespoon red wine vinegar
- Sweetener (Optional)
- 1 vegetable stock cube
- Fresh basil
- Fresh oregano
- Preheat oven 200°C fan.
- Add the halved tomatoes, onion and garlic to a roasting tin, season with salt and pepper and spray a few squirt of olive oil over the top or 1 teaspoon if you don’t have a spray bottle and roast for around 20 – 25 minutes.
- Once the veg is cooked add to a large saucepan along with all the other ingredients, use as much or as little of the herbs and adjust to your own tastes.
- Blitz with a hand stick blender until smooth and add boiling water until you get the thickness you like for your soup, taste and see if you need to add a little sweetener and any additional salt and pepper, this is optional but some tomatoes can be very acidic and like a little sweetness once cooked so its important to taste as you go and adjust to your tastes.
- Bring to the boil and serve immediately.
- This soup can be stored in the fridge for up to 4 days in an airtight container or frozen for up to 3 months, fully defrost and reheat fully before eating.