I just can't seem to give up on soup, even though spring is on it's way. It must be the bite of snow in the air that is stopping me from embracing salads yet! Either that or it has become an addiction!
Four Tomato & Red Pepper Soup
2 tbsp olive oil
24 cherry tomatoes
6 ripe medium tomatoes on the vine (or any full flavoured tomatoes) chopped in half
6 sun-dried tomatoes
2 tbsp tomato puree
2 red bell peppers, quartered
1 onion, quartered
1 clove garlic
1 pint vegetable stock
1 handful basil
1 handful coriander
salt and freshly ground black pepper
In a large bowl, toss the cherry tomatoes, vine tomatoes, red peppers, onion and garlic with the olive oil and season. Place on a heated oven tray under the grill and cook until starting to brown at the edges.
Pour tomato mixture into a blender, along with the sun-dried tomatoes and herbs. Whiz until smooth.
Pour the soup into a pan and add the vegetable stock. Heat gently and taste for seasoning.
This soup is also delicious served cold.
This is the tastiest soup I have had in a while and that is saying something, because I have eaten a lot of soup recently.
You may have noticed?
Here are a few other tomato soups to try out:
Coconut and Tomato Soup with Horseradish by Nami-Nami
Tomato Soup with a Twist by Running With Tweezers
Tomato Soup with Roasted Garlic and Seasonal Herbs by Fatfree Vegan Kitchen
Peasant Cabbage Tomato Soup by A Veggie Venture