Ingredients
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2 tins whole peeled tomatoes
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4 clove garlic
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2 onions
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300 grams solid roasting vegetablespumpkin, sweet potato etc
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200 grams softer roasting vegetableszucchini, squash, mushrooms etc
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6 sprigs rosemary
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3 cups Chicken Stock
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2 tablespoons Basil
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blue cheese
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extra virgin olive oil
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sea salt flakes
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freshly ground black pepper
Directions
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 stock.
- 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.
