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Roasted tomato soup
1kg of tomatoes
2 sticks of celery
1 large potato
1 teaspoon of dried basil
1 litre of vegetable stock
1 tablespoon of tomato puree
Pinch of sugar
1 teaspoon of vegetable oil
Half all the tomato and place on a baking sheet and place in a pre heated oven gas mark 6/200c for 35-40 minutes.
In a large pan heat the oil on a low heat and add the onion, celery, potato and carrot which have been chopped (don’t worry about the size as long as they are smallish)
Cook for 7-10 minutes stirring frequently until the onions are soft and starting to go golden.
Remove the tomatoes from the oven which should now be lovely and roasted. Add to the onion mixture and give it a quick stir.
Add 1 teaspoon of dried basil along with a pinch of sugar and stir.
Add the tomato puree and stir and cook for a further minute.
Pour in the vegetable stock and bring to the boil. Reduce to a simmer (gently bubbling) and cook for 20 minutes.
Remove from the heat and blend with a hand blender or place in a food processor.
Return to the pan and simmer for a further 5 minutes.
For a smoother soup, pour through a large sieve and push it through using the back of a ladle or large spoon.