Roast Tomato Soup

tomato Soup

We have so many tomatoes at the moment that I made roasted tomato soup last weekend. I put an assortment of tomatoes in a roasting pan and poured over some olive oil and roasted at a relatively high temperature until they were charred.

about to be roasted tomatoes

As I actually managed to grow celery and carrots this year I chopped some up with some of the onions I had harvested earlier in the summer and gently fried them in olive oil

My wonderful, wonderful celery. Have I said how excited I am by it?

My wonderful, wonderful celery. Have I said how excited I am by it?

Soup base

When the vegetables had softened and the tomatoes were roasted I tipped the whole lot in the liquidiser and whizzed it until it was pretty smooth. I didn’t skin the tomatoes or remove their seeds so it wasn’t completely smooth – it had a rustic texture (!). You could perhaps sieve it, but I think life is too short for that.  I ate it with some bread and cheese – perfect now the weather is getting a little cold for salads at lunch time.

I am going to cook a massive batch of onion, carrot and celery up this weekend and then freeze it in small batches. I will then always have an aromatic base for soups through the winter.

2 responses to “Roast Tomato Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s