Clare’s Tomato Soup
A great way to use up a glut of tomatoes from your garden!
I made this in bulk and have batch-frozen it ready to use during the winter months to warm us up on those cold renovation days! I used our cherry tomatoes and found these slightly sweeter, however you can use any tomatoes you like.
Ingredients
Tomatoes 600g
Half a large bulb of garlic
Olive Oil
Thick vegetable Stock 1 litre
Rock Salt (I recommend Malvern Smoked Salt)
Smoked Garlic & Black Garlic Paste
Worcestershire Sauce
Pepper
A handful of freshly cut Basil
Celery Salt and dried rosemary
Method
Pre heat your oven to 200dc.
Wash tomatoes, if large slice into quarters.
Peel half a bulb of garlic, slice the cloves in half.
Place into an oven dish and top with a large glug of olive oil and give the tomatoes and garlic a good shake, add a good sprinkling of rock salt over the top of the tomatoes and garlic and place the oven dish into the oven for around 20-25 until the tomatoes are visibly roasted.
Leave to cool and put into a large pan.
Add into the pan a teaspoon of black garlic paste and a teaspoon of smoked garlic paste along with a good serving of freshly ground pepper.
Turn on the pan onto a medium heat and add the litre of vegetable stock. Bring the pan up to a good simmering point, stirring occasionally. Add a few drops of Worcestershire sauce and the freshly cut basil . Slowly bring to a slow rolling boil adding a pinch of celery salt and dried rosemary.
Take off the heat and leave to cool before blending.
Enjoy now or decant some into tubs for the freezer to enjoy on a cold winter’s day!
Note:
If you want to make your soup a little bit richer add some single fresh cream into the pan before blending.
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