Wednesday, 26 September 2012

Roast tomato & olive soup


2 lbs tomatoes, 1/2 onion, 1 pint vegetable stock, kamalata olives, butter. 
Serves: 4 Preparation: 1 hour

I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This soup is nothing short of fabulous. The salty tang of the olives brings an extra dimension to the rich, savoury tomatoes - this is definitely not one you'll get bored of!

1) Roast the whole tomatoes and for 20 minutes at 200 degrees, then add to a blender and puree.

2) Peel and finely dice half an onion and sautee in a little butter. Pass the tomato flesh through a sieve, into the pan of onions, then add the vegetable stock.

3) Simmer for 20 minutes, stirring occasionally then pass through a sieve a second time to separate the onions.

4) Pit the olives and chop finely. Stir into the soup and serve.

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