I’m a big fan of soup – especially for lunch in the colder autumn and winter months. I’ve always made soup the good old fashioned way – in a big saucepan!
But a couple of years ago, I got myself a soup maker. I’m always a little reluctant to use fancy electrical equipment in the kitchen as, for some reason, I think it’s cheating. But with a busy lifestyle…and rave reviews from sister who’d bought one a few weeks prior to me, I thought I’d give it a go.
I was impressed! Most of the recipes that come with the soup maker are very simple to make – and absolutely delicious.
Don’t get me wrong, I do still make soup the good old fashioned way…but for a quick delicious lunch, using up leftovers or veg that’s on its way out, the soup maker does the trick. You can keep your soup chunky – but there’s also a smooth setting where, once the soup is cooked, does a great job of blending the ingredients together.
I use a lot of tomatoes in my cooking. I’ve always got a big bowlful ripening in the corner of the kitchen ready to use in a whole variety of dishes.
Whenever I’m out shopping – I buy tomatoes. Whenever my half Greek partner is out shopping – he buys tomatoes.
So even though we both feel you can never have too many…sometimes we do! And when we do, I make this lovely soup – roast tomato, red onion and basil.
The recipe has two key stages – 20 minutes roasting the veg then 20 minutes letting the soup maker do the rest.
- Cut 8 very ripe tomatoes in half and put into a roasting tin skin side up. Add 2 red onions cut into wedges, and 4 cloves of garlic. Drizzle over a table spoon of olive oil and a tablespoon of balsamic vinegar, season with salt and pepper, and pop into the oven at 200ºC for about 20 minutes. When the tomatoes are softened and starting to slightly char, you know they’re ready.
- Carefully pour the veg into the soup maker, add 750ml chicken stock (homemade if you have it), add 2 teaspoons of tomato puree, 1 teaspoon of brown sugar and 10g of fresh basil. Select the smooth setting and hit start.
And that’s it – after 20 minutes, your soup is ready. A wonderfully thick, smooth and creamy tomato soup (even though no cream has been added), full of lovely roasted, smokey flavours from the tomatoes, red onion and garlic.
I don’t think there’s any need to change anything in this recipe – it works very well and is delicious.
But there are small variations you can make like adding a chilli to heat things up or some feta to add some salty creaminess.
The recipe serves four. So if you have any leftover, just cool it down and pop it in the fridge – it keeps well for a few days. It also freezes well.
Or, as an alternative, this soup makes a great base for a sauce – especially one to accompany fish.