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  • 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!

Hi guys KerryAnn here, I'm going to show you a recipe from my batch cooking chapter in my book.

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B1 JamieOliver basil soup garlic roasting tray

Homemade Tomato Soup | KerryAnn Dunlop

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    amber posted on 2016/05/25
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