Recipe: best ever tomato soup

It’s yet another cold and rainy weekend in Norwich, which means I’m tuckering up on the sofa today under a blanket and enjoying some snug time. To compliment that I’ve been making some really lovely comfort foods, which are nice and healthy and packed full of cold busting ingredients, whilst being tasty as hell too.

I initially posted the recipe for this soup a couple of years ago, but being a total blogging novice, I shared it with a picture of some of my awesome cheesy biscuits, which although tantalising, has always niggled in the back of my mind as a bit of a silly thing to do. So being unapologetically pedantic I’m reposting it with actual pictures of the recipe (I know, go figure – I’ve learned so much over the 3 years of running this blog, I can’t even tell you! I wouldn’t know where to start!) so you can see it in all it’s yummy roasted glory.

Unusually for a soup, it’s not got any stock added, so it’s a really thick and surprisingly creamy recipe, which is perfect for when it’s getting chilly outside and you need something to warm your cockles.

The best ever tomato soup: (makes enough for 2 people)

  • 12 large beef tomatoes
  • 400g cherry tomatoes
  • 250g baby plum tomatoes
  • 8 cloves of garlic
  • a splash of toasted sesame oil
  • a splash of balsamic vinegar (optional)
  • salt and pepper

Start by heating the oven to 200 degrees centigrade and rinsing all the varieties of tomatoes.

Once the oven is up to temperature, put all the tomatoes in a roasting dish with high sides and drizzle over the toasted sesame oil.

Crush and peel the garlic cloves, and add those in with the tomatoes making sure that they aren’t sitting on top, as they will burn rather than roast. Place the dish in the oven for about 30-45 minutes, checking part way through.

If the tomatoes on the top start to blacken, don’t worry – just prod them down and keep roasting – it all adds to the end flavour!

Once the whole dish is cooked (you can tell because it will be very juicy) carefully put everything in a blender or use a handheld purifier to get rid of any lumps.

Add salt and pepper to taste, and serve with a drizzle of balsamic vinegar and a little more sesame oil.

The bowl I’ve used here is by marimekko and the pattern is Kurjenpolvi.

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