Hi guys KerryAnn here, I'm going to show you a recipe from my batch cooking chapter in my book.
It's a roasted tomato soup, it's really really easy
it's really really delicious and if you make a big pot of it on the weekend it freezes really well.
So for those days you don't feel like cooking, grab it out the freezer, defrost it, everyone's a winner.
Right so first of all I've preheated an oven to 220c or gas mark 7.
Now I'm going to take 2 kilos of these beautiful tomatoes.
I'm just going to cut them in half and put them in the roasting tray.
I'm going to chuck the vines as well, that will give a really intense tomato flavour to your soup once you've roasted
them. We're going to put them in the tray cut side up.
So when we season them they will get all that lovely seasoning.
Now the great thing about roasting tomatoes is that when they are in a really nice hot oven
they start to get all caramalised around the edges where the natural sugars start to cook in the tomatoes
and then they get really sweet and sticky and they become almost jammy.
and then the flavour is triple concentrated and it's just tomatoes in paradise.
Right so that's all of my tomatoes and vines in the nice solid roasting tray.
Now I need a bulb of garlic and I'm literally just going to put it on the board and cut it like that.
Then I'm going to put that in the tray as well and all the ones that have come loose, skins, stalks, everything
goes in. And then I'm going to need 8-10 sprigs of fresh thyme.
and then we are going to break it up a bit and then what will happen
is whilst this is all roasting, the flavours from the garlic and the thyme will infuse
with the tomatoes and the juice that will collect at the bottom.
And now I need to add about 4 tablespoons of olive oil.
And just drizzle it over.
Now I know 4 tablespoons might sound like a lot but remember this is going to make a lot of soup
and it's going to serve about 8 people.
So now the final touch a small pinch of salt,
remember salt is not that great for kids so we don't want use too much.
And a generous pinch of freshly ground black pepper.
Now I'm going to put this in the oven at 220 gas mark 7
which has already been pre-heated for about 25-30 minutes.
Our tomatoes are beautifully ready, come and have a look
you'll see they are just about to capture around the edges and they've sort of gone all
sticky and squidgy and soft.
Now what we want to do is take out all of these thyme stalks and the vines.
Squeeze the garlic out of its skin.
Because that garlic is now all sweet and sticky as well.
So we don't want to waste it but the skin won't blend up very well in the soup.
Right so we are going to transfer this over to a nice heavy bottomed pan.
Now to that I want to add 1.7 litres of vegetable stock.
So what we want to do is bring that to the boil and then we want to turn it down and let it simmer for about
20 to 25 minutes just so the tomatoes can take on the flavour of the stock and the stock can take on
the flavours of the tomatoes and the garlic, then it will be one big party in your pot.
So I will see you in about 20 to 25 minutes.
Right so this has been simmering away for about 25 minutes now and if you come and have a look you'll
see that the tomatoes have started to break down in to the liquid.
And then the liquid has started to turn a lovely orange colour.
I've got a nice basil plant here.
So I'm going to leave the nice pretty leaves at the top for serving.
And then I'm going to put the rest, near enough a bunch of basil in to the soup.
Now we've got the basil in, what we are going to do is use one of these lovely stick blenders
and I'm just going to blitz it up.
Until it's nice and smooth.
Put it back on a low heat and simmer it gently for another 25 to 30 minutes, just because we
want it to reduce down a bit more get a little bit thicker and let those flavours intensify even more.
So I will see you in about half and hour.
So friends this has been bubbling away nicely for about half an hour.
If you come in and have a look you will see it has reduced right down.
This line here is where it started so it's reduced down by that much.
I'm just going to show you how thick and lovely it is.
So it's thickened right up, so we are ready now to serve.
Now and do you remember earlier on we kept this basil plant with all these teeny tiny basil leaves.
We just want to scatter few just over the top.
Just for that fresh basil flavour, and just for the colour as well.
Then a nice pinch of freshly ground pepper,
just to wake it all up a little bit.
And there you have it my friends, my roasted tomato soup. Don't forget to like it if you like it.
Subscribe if you want, it is free.
But in the meantime, enjoy yourselves.
Have fun and I'll see you next time, happy cooking!