I usually associate a warming soup with winter but for lunch prep, a soup is one of the easiest things to wizz up and keep in the fridge or freezer for a quick and easy option. Keen to create a more summery soup, I thought I would take advantage of the lovely tomatoes that are in the shops at the moment and the result was delicious!
Creamy Roasted Tomato Soup
Serves 4 = 2sp per serving
2 punnets of salad tomatoes, halved (around 12 large salad tomatoes)
4 cloves of garlic, skins on and lightly crushed
1 large onion, peeled and finely sliced
1/2 jar of roasted peppers, roughly chopped
2 tsp paprika
Pinch cayenne pepper
1/2 tsp salt
1 vegetable stock cube
4 tbsp elmlea single cream
Handful of fresh basil, roughly torn
2 tbsp fresh parmesan, grated finely
Pre heat the oven to 180c.
Pop the tomatoes, cut side down into a large roasting tray, season with salt and pepper, drizzle with a little balsamic vinegar and scatter the garlic cloves into the tray. Roast uncovered in the oven for 40 minutes.
Meanwhile, take a large sauce pan, heat to medium and spray with 1kal. Fry the onion until it starts to soften (add a little water if the pan gets a little dry), then add the sliced peppers, paprika, salt and cayenne pepper. Fry for another few minutes and then add the vegetable stock cube with 600ml boiling water.
Remove the roasting tray from the oven and add the tomatoes to the pan. Squeeze the roasted garlic out of the skin, discard the skin and add to the garlic and any juices left in the baking tray into the pan. Bring the soup to the boil and then reduce to a simmer. Simmer for 10 minutes and then remove from the heat.
Blend (using either a food processor or stick blender) and then add the elmlea and parmesan. Stir to combine and then add the basil. Season to taste with salt and pepper.