It’s no secret that I love a good soup. Growing up, the only soup I would eat was Heinz Cream of Tomato. In fact I still bloody love the stuff! I remember going out for a big family meal in quite a posh restaurant (I was forced to wear a dress so it had to be posh), and I looked at the menu and saw ‘tomato soup and a roll’. The first two things that popped into my head when I saw this were Heinz Cream of Tomato and a puff pastry sausage roll. Being from Nottingham, the only thing we associate with rolls are sausages; what is classed as a bread roll is actually called a ‘cob’. This must be very confusing for people passing through and see businesses labelled as ‘Cob Shops’; what do they expect to buy, a horse?! Anyway, I ordered this ‘tomato soup and roll’ and actually cried when it came out. It was chunky soup with actual tomatoes in, and bread!! I was looking forward to my creamy soup out of a tin and my meaty pastry treat; I didn’t actually expect to get real vegetables, and be anything along the lines of good for me!
I am very happy to say that I have now overcome my soup snobbery and I will now branch out and try the real thing. This recipe, I would even go as far as to say, is better than Heinz; and if you don’t believe me you will just have to try it for yourself!
– 2 large peppers – roughly chopped
– 2 onions – roughly chopped
– 6 cloves of garlic
– 2 tbsp olive oil
– 1 x 400g tin tomatoes
– 1 ½ pints vegetable stock
– 2 dsp tomato puree
– Salt and Pepper to taste
Set the oven to 180’C
Toss the peppers, onions and garlic in the olive oil and roast for 30-40 minutes
One removed, put in a pan with all the other ingredients and simmer for 15 minutes.
Blend until smooth and then push through a colander, leaving you with a smooth and shiny soup.
Return to the heat and season to taste.
To serve I melted some goats cheese with some milk and herbs and drizzled on top of the soup.
It also goes fantastically with my ‘Home-Baked Roasted Tomato and Onion Bread Recipe’