This is one of those family recipes that work in any season either as a light lunch or supper or as a first course. Feel free to throw in other vegetables as long as the dominant flavour is that of tomatoes. I do love Heinz tomato soup but sometimes, especially if you have a glut, real tomato soup, complete with seeds, is just the ticket.
Prep: 30 mins
Cooking time: 1 hour
- Preheat the oven to 180cº
- First roast all of the vegetables on a couple of baking trays with some olive oil to cover. Space out the bell peppers and the aubergine, if using, as you want the skins to go crispy rather soggy. Throw in a little salt. This will take 15 to 20 minutes until the skins of the vegetables are scorched black but the vegetable underneath is not burnt.
- Remove from the oven and let them cool a little, enough so that you can handle them.
- Slip the tomatoes out of their skins, pouring the pulp into the blender or food processor section of your Kenwood mixer. Squeeze the garlic cloves so that the flesh comes out, put in the blender too.
- Peel the shiny skin from the bell peppers, discard the seeds and stem. Put in the blender.
- Peel the shiny skin from the aubergine, discard the stem. Put in the blender.
- You can put the celery and carrots in whole.
- Prepare the vegetable stock.
- Add the stock, the sherry, some more oil, some salt to the blender and process until fine.
- Taste for seasoning.
- Serve hot with fresh basil leaves and crusty buttered bread.
Chef's tip: You can prepare this a day in advance, in fact soups are often better the day after, when the seasoning has had time to settle in and infuse.
* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.