First of all let us wish you a Happy New Year! As always some people have had a great year and others not so good. But its a New Year and a new start so I’m hoping it will be a great one for all.
It’s a cold start to the New Year here in Northumberland so what better than a large pan of home-made soup to warm you through after a brisk walk outdoors. We ate this with a loaf of Olive Bread, sadly not home-made as that would have been divine, but this was okay and went really well with the soup. Tomato soup just seemed like the ‘right’ thing to start the year off and we’re a bit partial to Tomato soup, here is another one we made last year.
As a child I remember plain and rather boring lentil soup, a variation made using a ham hock and then tinned soups which I generally hated. I don’t think I’ll ever be able to fully forget the taste of Heinz Oxtail soup, ugh, I loathed everything about it, the only one I ever felt able to eat was the cream of tomato one. However once you’ve made your own there is no going back. Soup is one of the fastest meals you can make from fresh ingredients and its so, so much better than anything processed. Be great for a winter picnic too!
Some key ingredients to a good tomato soup. © Sue Todd Photography 2016
Ingredients:
- 2 lbs of tomatoes
- 2 large red bell peppers
- 3 cloves of garlic
- salt & pepper to season
- 1 pint of vegetable stock
- 1 onion
- 1 tablespoon of olive oil and a splash for the peppers
- 1 handful of fresh basil
- Parmesan cheese grated to serve
- Bread to serve with the soup
Method:
Roasted Pepper and Tomato Soup. A lovely winter warming soup © Sue Todd Photography 2016
Roasted Pepper and Tomato Soup © Sue Todd 2016
To serve:
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