I love soup, it is such a comforting meal. But I’ve never actually created my own, I know right. After realising just how much sugar went in to known brands; can you believe there are 5 teaspoons in one can of Heinz? I decided to re-evaluate buying them, especially because Evie is super confident with liquid on a spoon now too. What pushed me to actually do it, was buying a fancy new hand blender in the sale. I had a heap of tomatoes that needed using up and how better than in a soup. January has been so grey, it’s lovely to spoon in some warmth.
Prep time: 8 mins
Cook time: 50 mins
- 745g mixed large and small tomatoes (on vine varieties)
- 2 banana shallots
- 4 garlic cloves
- 2 pointed red peppers (or regular if unavailable)
- Decent pinch of sea salt
- 1 tbsp cider vinegar
- 1 pint of chicken stock/vegetable stock as preferred
- Olive oil
- Quarter large tomatoes and halve smaller (cherry) tomatoes.
- De-seed peppers and chop in to chunks.
- Top chops of garlic cloves and leave in skin.
- Pop tomatoes, peppers and garlic in a large baking tin or deep edged baking tray with a decent pinch of salt, 1 tablespoon olive oil and 1 tablespoon of cider vinegar. Mix together by hand.
- Pop in the oven on 180 fan/200c/gas mark 5 and roast for 40 minutes.
- Whilst your ingredients are roasting, chop your shallots finely and fry in a pan with a little olive oil until soft and golden. Pour in your hot stock and set aside until the roasting is done.
- Once roasting has finished, pour everything but the garlic in to the pan with your stock and shallots. Then squeeze the garlic from its skin.
- Using a hand blender, combine everything until smooth.
- Bring back to the heat on the hob for 10 minutes.
Shopping List: £4.56 @ Lidl
Sweet Red Peppers 99p for 2, Piccolo tomatoes £1.65 for 250g, Organic vine tomatoes £1.69 for 500g, Banana shallots 79p (2 used at 7p each: 14p), Garlic 69p (for pack of 4, half a bulb used at 9p)