2 tins whole peeled tomatoes
4 clove garlic
300 grams solid roasting vegetablespumpkin, sweet potato etc
200 grams softer roasting vegetableszucchini, squash, mushrooms etc
6 sprigs rosemary
3 cups Chicken Stock
2 tablespoons Basil
extra virgin olive oil
sea salt flakes
freshly ground black pepper
This is not so much a recipe as a guideline, as every time I make it, it is slightly different depending on what’s in the fridge. The quantities however stay the same but allow your imagination to run when making this soup. I know that personally I enjoy the different flavours every time I make it. I often make it to use up leftovers from a roast dinner.
- Preheat oven to 180 degrees (350 fahrenheit).
- Peel and roughly chop the solid roasting vegetables and cover liberally with olive oil, a pinch of salt and pepper and roast for 30 minutes.
- Meanwhile roughly chop the softer roasting veg.
- Peel the onion and garlic and dice finely.
- After the solid vegetables have been in for 30 minutes turn them and add the softer vegetables after tossing them in oil, roast a further 40 minutes.
- Meanwhile in a large pot over medium heat, soften the onion and garlic in a splash of olive oil until soft.
- Add the tinned tomatoes and the .
- Tie the rosemary sprigs together and leaving one length of string long, tie it to the handle of the pot.
- Bring the contents of the pot to boil and then reduce to simmer.
- Once the vegetables have roasted remove them from the oven and add to the pot and simmer for 3 hours (you may need to add some water over those hours as the soup may dry up slightly).
- Once it has all cooked for the 3 hours, using a stick blender or a food processor puree until the soup is a smoother consistency (although not too long as you want to maintain a slightly chunky consistency).
- Serve with crusty bread on the side and crumbled blue cheese and chopped basil on top.