Homemade Roasted Tomato and Cheese Soup

I had no idea what my next post could be after “The Two Sides of my Story”. Eventually I just decided on something simple and much less emotional. I want to thank each and every one of you for your kind, compassionate and though provoking messages and emails.  I have been told so many stories of hope and heartache and I feel so blessed to have heard them. I cannot express how emotional those fews weeks were, each and every time I opened my email. All I can say is a big thank you to all you.

Now on with an easy and tasty tomato soup.

When I cook I rarely use proper measurements. It is completely different to baking, as it’s not an exact science but more about personal taste. 

Preheat the oven to 220C

I chopped 8 vine tomatoes and two white onions, placed them on a baking tray. I drizzled with olive oil, thyme leaves, sugar and salt and pepper and placed in the oven for 15 minutes.

After that I added to cloves of garlic and returned to the oven for another 12 or so minutes. I wanted them to be soft and slightly caramelised. 

When I removed the tray, I added some torn basil leaves and put 1 litre of organic vegetable stock in a large saucepan and brought to the boil. 

I added the contents of the tray - juice and all. I boiled the tomatoes for approximately 5 minutes and then allowed to cool slightly.

I blended it just using a hand held blender until it was nice and smooth. You could put it through a sieve but I like the odd piece of basil leave or unblended tomato. I tasted it and added more seasoning as desired.

To add another dimension to it and to make more room in our fridge, I added almost a whole tub of black truffle cream cheese. I wasn’t sure if I should but it was delicious so I was glad I did.

Ian ran across to the bakery and we dined on hot tomato and cheese soup and crusty buttermilk bread smothered in Kerrygold Irish butter. Perfect Autumn dinner after a long day at work.

If you attempt this recipe, let me know what you think.

Thanks again everyone.

Thanks for stopping by.

With love,

gem xx

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