I’ve been craving smooth creamy soup for weeks, so when Ste came home with a new hand blender for me last week, I thought it the perfect time to try a recipe I’d noted down in December. The original recipe is vegan and from Bosh. I’m not vegan and love garlic so made a few adjustments, but I’ve linked the original recipe below.
It turned out delicious and as it was our main meal, I served it with grilled three cheese sandwiches and a side salad with homemade dressing.
10 plum tomatoes, halved
8 large garlic cloves, unpeeled
1 large red onion, quartered
1 large red pepper, halved
Extra virgin olive oil, for roasting (I always use extra virgin, it’s just my preference)
Dried Italian herbs
1 litre veg stock
225ml light cream
Salt and pepper, for seasoning
Preheat the oven to 200C/400F and line a baking tray with foil. Add the tomatoes and garlic to the tray, drizzle with olive oil and season. Pop in the oven for 15 mins.
Add the onion and red pepper to the tray. Drizzle with olive oil and season. Cook for another 30 mins.
Put all the vegetables from the tray into a large pan (I drained off the olive oil and used it for a salad dressing), squeezing out the roast garlic. Add a few drops of tabasco ( I went with 7), the Italian herbs and veg stock. Bring to the boil and simmer for 15 minutes.
Blend until smooth and stir in the cream. It will serve 4 – 6 people and keep well for around 5 days refrigerated in an air tight container.
Original recipe from Bosh! – https://www.bosh.tv/recipes/4-winter-warming-soups