Chef’s tip: You can freeze this soup for up to a month
Indregients (makes around 6 portions)
- 6-7 medium sized tomatoes
- 1 white onion
- 2 garlic cloves
- 1 leek
- 3 medium carrots (or 2 large)
- 3 celery sticks
- 1 medium sweet potato
- 1 red pepper
- 500ml vegetable stock
- Black pepper
- Dried basil
- Garlic powder
- Preheat your oven to 170C/160C Fan and lightly drizzle some olive oil in an oven dish
- Slice your tomatoes in half and place them skin side down in the dish. Sprinkle them with salt, pepper, dried basil and garlic powder.
- Put the tomatoes in the oven and cook for at least 45mins.
- While they’re cooking, put a large high sided saucepan on a medium heat and add some olive oil.
- Slice the onion and garlic, and add to the pot.
- Next slice the leek and add this.
- Now for the red pepper.
- Keep going with the celery, carrots (keep the skins on for extra fibre), and the sweet potato (peel this one), chopping them into small pieces and add them to the pot.
- Stir the vegetables every few minutes until the tomatoes are done.
- Take the tomatoes out of the oven, add them to the pot and stir them in to release the juice.
- Add the vegetable stock and a good amount of black pepper.
- Cover and simmer for at least 30mins.
- Use a good stick blender to whizz the soup into a smooth mixture.
- Serve and enjoy!
Chef’s tip: Serve with a butter/garlic sauce, creamy white wine sauce or a basic tomato and basil.
Serves: 3-4 people
- 350g/12oz sweet potato in skins
- Small piece of peeled fresh ginger, very finely grated
- Salt and pepper
- 1 egg yolk
- 1tbsp grated parmesan
- 150g/5oz plain flour
- Olive oil
- Preheat oven to 200C/180C Fan/400F/Gas 6
- Wash the potatoes, prick with a fork and cook them on a baking tray for around 40mins-1hr (or until soft).
- Remove potatoes from the oven, slice in half and let cool for 2mins.
- Scoop out the flesh onto a clean tea towel/kitchen towel or muslin and squeeze to remove any excess moisture.
- Put the potato in a bowl and add the ginger, seasoning, egg yolk and parmesan.
- Sift in the flour and mix together with a fork and fingers for a soft warm dough – HANDLE LIGHTLY
- Cut into 4 pieces on a lightly floured surface
- Roll each piece into long thin sausages and cut into small pieces.
- Cook in boiling water for 2mins or until they rise to the top.
Serves: 6-8 people
Chef’s tip: You should taste the soup at various stages once it’s all in the pan. You may want to add more salt/pepper/stock as you go. This is a complicated recipe and should be tailored to your personal taste along the way.
- 4 large sweet red peppers
- 3lbs or 1.36kg of plum tomatoes
- 1tbsp dried basil
- Olive oil
- Salt and pepper
- OPTIONAL: granulated garlic
- 1/3 tube of tomato puree (add more if you think it needs)
- 1 shallot peeled and diced
- 1 clove of garlic, diced
- 1.1l chicken stock (usually I use less than this to keep the soup a bit thicker)
- 115ml double cream
- 1tbsp sugar
- Preheat the oven to 180C/160C fan/Gas 4
- Cut the tomatoes in half and lay flat side up in an oiled baking tray. Sprinkle with salt, pepper and basil (add granulated garlic if you have).
- Bake tomatoes in the oven for 1 hour, shaking the pan every 30mins.
- While the tomatoes are roasting, add 2tbsp of olive oil to a large heavy based pan (not on any heat). Add the diced shallot and chopped garlic. You will cook these later.
- When the hour is up, turn the oven down to 150C/130C fan/Gas 2 and bake the tomatoes for another hour, again shaking the pan every 30mins.
- While the tomatoes are still cooking, you can roast the peppers. If you have access to an open flame like a BBQ or gas hob, you can use this to burn the outside of your peppers but I find it much easier to grill them on high. Chop them into quarters, lay skin side up on a baking tray and grill on the highest heat and keep an eye on them until the skins are black.
- Place the peppers into a bowl and cover with clingfilm for 15mins to cool down.
- Now it’s time to remove the skins. Run the peppers under cold water while you do this as it makes this easier. Rub the skin and it should come off. Get all of the black parts off, and all bits of unburnt skin.
- Cut the peppers into small pieces, about 2cm square, and leave in a bowl.
- When your tomatoes are done, use a potato masher to mash them up. You can do this through a sieve if you want to remove the skins, but they will get whizzed up later anyway.
- Now cook the shallots and garlic on a medium heat for 2-3mins.
- Add the peppers, tomatoes, puree and half the stock.
- Bring to a boil, then reduce the heat and simmer for 30mins.
- At this point, use a stick blender or food processor to blend to a smooth soup. If it’s too thick for you at this point, add a bit more stock.
- Add the cream and the sugar and give it another quick blend.