These chilly mornings and darker evenings are definitely a sign that Autumn is here. I don’t know about you, but I definitely find myself craving a lot more warm and comforting dishes around this time of year like: porridge, soups and stews! Soups are a great thing to serve up as a quick weeknight meal or lunch to take to work and heat up, as they’re pretty simple to make and then take only a matter of minutes to heat up. They’re also a fantastic way to cram in loads of vegetables into one meal and taste really delicious. I love to make my own soups because this way, I can be sure of exactly what’s going in there and that there aren’t lots of added sugars and salt.
This garlicky tomato soup is one of my favourite soup recipes. It’s really simple yet absolutely packed with amazing flavours. Tomatoes are also seasonal in the UK at the moment.. and you can even grow them yourself if you’re feeling green fingered! This recipe only requires a few ingredients and once cooked, you simply have to blend them all tother and voila!
- 370g Tomatoes- I use a mixture of large vine and cherry
- 2 tbsp tomato puree
- 250 ml Bouillon vegetable stock- add more if needed
- Sea salt and black pepper to taste
- 3/4 tsp smoked paprika
- 2 gloves of garlic- you can roast these or just crush them in before you blend the soup
- Mixed herbs
- Roast your tomatoes and garlic in the oven for around 30-40 minutes at 180c.
- Once these are really soft and nicely roasted, add them into your blender (I use a Nutribullet) along with the remaining ingredients and blend until smooth. Season with salt, pepper and mixed herbs to taste.