This is one of my all time favourite recipe as it is super easy and super yummy! It is so warming on these cold winter days so I tend to do a big batch every time I make it so I can freeze some for those nights I am in a rush or just not in the mood to cook!
INGREDIENTS (for 3 people)
- 1 Pack Large tomatoes
- Olive Oil
- Dried Oregano
- Dried Basil
- Dried Mixed Herbs
- 2 Medium Red Onions
- 4 Garlic Cloves
- 1 Vegetable Sock (diluted)
- 1 Tin Peeled Plum Tomatoes
Start by preheating the oven to 180 degrees. Then roughly chop the tomatoes into quarters. Place them on a baking tray, then drizzle all over with some olive oil and a teaspoon of each herb plus some salt and pepper. Put the tray in the oven for 30 minutes until they are starting to soften with very light brown edges.
Whilst the tomatoes are roasting in the oven, roughly chop the red onions and the garlic. Put them in the soup pan (I use my Le Creuset Casserole dish) on a medium heat with a dash of olive oil. Once the onions start to soften and get just slightly brown add in your vegetable stock (diluted, not just the cube) and a tin on peeled plum tomatoes. Then leave the pot on a low heat to simmer until the tomatoes are ready.
Once your tomatoes are ready add them into the pot too. It doesn’t look very appealing but just wait…
At this point you can add some extras in if you fancy it, a chilli, fresh basil, dash of cream… whatever your in the mood for or you can simply just leave it as it is because its yummy either way.
Finally just blitz it all together with a hand blender until there are no lumps! Serve and enjoy with a nice crusty bread roll 🙂
I hope you enjoy this recipe as much as me.
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