Holiday time
I love home made tomato soup and whenever I have tomatoes needing to be used up I either make soup or pasta sauce.
I love making this soup, it easy and really tasty!
It tastes so different at the holiday time because I use turkey stock to make this dish instead of chicken or veg stock.
This years turkey stock turned out great.
In fact it's all has been used. None left to freeze :)
What you'll need!
Tomatoes ~ 8 cups ( I used mixed cherry tomatoes and cut them in half)
onion ~ 1 peeled and cut into 1/4's
bayleaves ~ 2
balsamic vinegar ~ 1 teaspoon
Brown Sugar ~ 1 teaspoon
Oil ~ 1 teaspoon
Smoked paprika ~ 1/2 teaspoon
onion powder ~ 1/2 teaspoon
garlic powder ~ 1/4 teaspoon
salt ~ 1/4 teaspoon
ground white pepper ~ 1/4 teaspoon
turkey/chicken/veg stock ~ 2 cups
Water 3 cups
Cut your tomatoes in half so they don't burst in the oven
Place in an oven proof dish
add the onion then add the bay leaves, balsamic vinegar, brown sugar, oil, smoked paprika, onion powder,garlic powder, salt, and pepper and mix well
cook in the oven at 180/350 degrees for about 30-35 minutes. until onion is soft
place the roasted tomato and onion mix into a bowl/jug and blitz with a hand mixer
then place a sieve over a saucepan.
Pour the tomato mix into the sieve and push the mix through the sieve with the back of a spoon.
In the sauce pan add the stock and the water and simmer on low or 20 minutes.
Enjoy!
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I was left with just two tablespoons of the tomato and onion mix.
Which I will can be saved for future recipes like chilis. you can freeze this
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