Winter Warmer: Roasted Tomato Soup
I woke up longing for a really hearty soup today. Most of the time I wake up with food on my mind these days. Food or needing a wee. Those things make up 80% of my head space. It is what it is. Anyway, I saw that we had a load of tomatoes from the farm shop that were close to being unusable and so I decided to have a bash at making some tomato soup. It was also shaping up to be a challenging day - the weather was rough, our combined family attitude was proper grumpy and cooking/baking is my happy place.
I don't know about you but tomato soup (from a tin, of course) is the stuff of my childhood. Served on a tray with plain white bread slathered in butter screams nostalgia and sick-days to me. That was the vibe I was after so I rustled this up and it was just the ticket.
6 large tomatoes
2 white onions
Salt/Pepper for seasoning
2 cloves of garlic
1/2 teaspoon of paprika
1/2 teaspoon of oregano
1/2 teaspoon of basil
2 cups of water
1 cup of coconut milk
+ Preheat your oven to 180C.
+ Chop up your tomatoes & onions into quarters, place on a roasting tray, toss them with olive oil & season with salt & pepper.
+ Once the veg is done, in a large pot, fry off the garlic (minced or chopped) and spices, then throw in the roasted veg, including all the drippings and juices from the tray (the best bits).
+ Add the water & coconut milk, blitz with a handblender to your desired consistency - I like a little bit of a chunk to mine (or transfer carefully to a standing blender - you might want to wait for the veg to cool before doing it in one of those though) and gently leave to simmer in the pot on a medium heat for another 15 minutes. You can add more liquid than the recipe calls for if you like it a little thinner or want it to go a bit further.
+ Season again as you see fit and serve with some thick crusty bread for dipping!
Now if only we could all just call in a sick day tomorrow eh?!