Tomato Soup

ส่วนผสม

4 tablespoons olive oil

2 red onions

1 head of garlic

4 cans whole tomatoes

1 jar of roasted peppers (roughly 400g)

100g tomato paste

4 vegetable stock cubes

1tsp dried basil

1tsp oregano

440g baby plum tomatoes

1 cup of single cream

2 slices of bread

Salt and pepper to taste

วิธีทำ

1. Turn oven on to 180 degrees celsius, then cut the top off of the garlic to expose part of the cloves. Place on two layers of tin foil, cover with half the olive oil and wrap in the foil. Bake in the oven for 45 minutes

2. Finely chop the onions, then add the remaining oil to a heavy bottomed pan or stock pot. Heat over medium heat until the oil is shimmering, then add the onions for 5 minutes, stirring often.

3. Make sure the cans of tomatoes are open and near the pot. Add the tomato paste to the pot and stir constantly for one minute. Add the canned tomatoes and stir quickly to ensure the paste does not burn. (If the paste looks like it is about to burn before the minute is up, add the canned tomatoes immediately and stir quickly)

4. Refill the cans with water and add them to the pan, as well as the stock cubes, herbs and roasted peppers. Season lightly and bring to a light boil, then turn down to a simmer and cook, stirring often for 40 minutes

5. Slice baby tomatoes in half, then add to the pot for ten minutes

6. Tear the bread into small chunks and stir into the pot, leaving to steep for two minutes. Turn off the heat, then blend with an immersion blender (or your preferred method) until smooth. Taste and adjust seasoning, then serve.

Freezes very well, will make 12 portions or 8 hearty portions. Serve with bread and butter or grilled cheese sandwiches