Triple Tomato Soup

Well, you can have triple chocolate cookies, so why not triple tomato soup!

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This was actually a bit of a last-minute throw together of ingredients to go with some homemade bread me and mum had made (post to follow, of course) but, dare I say it, actually became the star of the show. When you go through the recipe some of the ingredients may seem…unusual…but that’s testament to the impromptu nature of the dish! And the terrible unstocked-ness of our cupboards.

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So I know you must be DYING to ask – triple tomato? How can you possibly have threee types of tomato in a soup? Well, we have chopped tomatoes (standard), roasted tomatoes (getting a bit interesting now huh) and sundried tomatoes (ooooooooh!). Technically there’s fresh tomatoes in there too, but they get roasted..and quadruple tomato soup just sounds downright silly..Not just any old sundried tomatoes either, these are italian-market-bought proper sundried sundried tomatoes! Basically, mum and dad came back from their travels with a giant bag of the things and we’ve been slowly getting through them (not slowly enough in my opinion, they’re mega delicious). Yeahhh sorry about that, I realise the logistics of flying to Italy to get some purely for the sake of this recipe are..complicated, to say the least. The way they sell them in Italy is properly dried, so they need reconstituting. This is done by soaking in boiling water and a bit of balsamic vinegar for around half an hour – and the soaking water/vinegar mix goes into the soup. If you can get sundried sundried tomatoes (as opposed to the ones more readily available from a jar) I really would recommend it, the flavour is so intense, so delicious. If you can’t, go for the jarred type (drained) and add another half pint of liquid – maybe some tomato purree/water mix, or tomato juice, or any stock will do just fine I’m sure!

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Soupy soupy soupy soup! And of course it’s entirely lactose- and gluten-free.

Triple Tomato Soup

Serves 4

Ingredients

  • 1 400g tin of chopped tomatoes
  • 1 300g tinned chopped carrots, drained (or just be normal and slice a fresh carrot)
  • 3 medium-sized tomatoes, chopped (into 1-2cm chunks)
  • 75-100g sundried tomatoes, reconstituted in about 400/500ml boiling water + 2 tsp balsamic vinegar for 30 minutes (as this is the dry weight I’d double this if using jarred sundried tomatoes), chopped.
  • 2 celery stalks, diced
  • 1 small carrot, diced
  • 1 white onion, diced
  • 3 garlic cloves, finely chopped/minced
  • 600ml vegetable stock made with one cube (or any homemade stock that isn’t too salty)
  • 2 tsp balsamic vinegar
  • 2 tsp dried basil

Instructions

  1. Preheat the oven to 220°C/200°C fan oven.
  2. Drain the chopped tomatoes in a seive over a bowl to reserve the liquid
  3. Spread the tinned and fresh chopped tomatoes and the tinned carrots out on a large baking sheet and toss with enough olive oil to lightly and evenly coat the vegetables.
  4. Roast for about 20-30 minutes, stirring once or twice, until starting to blacken (not burn!)
  5. While the veg is roasting, heat a few tablespoons of oil in a large heavy bottomed pan (le creusets are perfect for this) and gently fry the celery, carrots and onion for about 10 minutes, until slightly softened
  6. Add the garlic and fry for a minute or two
  7. Add the roasted tomatoes, reserved juice from the tin, sundried tomatoes and reconstituting juice, stock, balsamic vinegar and basil
  8. Taste and season with salt and pepper (tasting is essential, you shouldn’t really need to add any salt) and leave to simmer for about 15-20 minutes, until vegetables are softened and flavours have combined
  9. At this point you might like to add some more dried basil or balsamic vinegar
  10. Take off the heat and puree using your choice of blender (I’m all about immersion blenders – standing ones are such a pain to clean up!) until smooth
  11. Let cool down, and reheat on low before serving. I’d recommend making this the day before you want to have it – the flavours really do improve overnight. 2 nights might be pushing it a bit. Especially if you live in a house like mine when anything gloppy in the fridge disappears into that nights dinner without so much as a question as to what it actually is. Kind of worrying, really…

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Enjoy 🙂

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