Todays Lunch: Roast Tomato Soup

I don't know about everywhere else but right now in London - its cold. Yes, I know its probably colder in more places but to me sitting typing, wearing 2 pairs of socks and a poncho in the kitchen, it's freezing.

On cold days there is nothing that warms me, or makes me feel more wrapped in a blanket than a bowl of homemade soup. Around lunchtime I headed to the fridge and spent a few minutes trying to decide between leek and cauliflower soup or roast tomato soup. As the tomatoes were looking a bit over ripe - I decided on the latter.

Its fairly simple. Get a large roasting tray and pop in your tomatoes - I had 6 large ones and they were pretty soft. I cut them in half and added them to the tray. Then in went a sliced red pepper & a large thickly sliced onion. In a small bowl I poured a glug of olive oil and added 1 tsp. garlic powder, 1 tsp. smoked paprika, salt & pepper and whisked together. I poured this over the veg and popped it in the oven for 20 minutes on 200 C.

Then, I left to the veg to cool and made up a pint of vegetable stock made from a stock cube. The veg, stock and 2 tablespoons of grated parmesan went into the food processor. Blended to smooth perfection! Taste for seasoning and if the tomatoes aren't ripe (sweet) enough you may need to add a 1/2 teaspoon of sugar.

I topped this with basil oil - usually I have some basil in the garden but the weather doesn't like basil outside so I have a small shop bought pot in the window sill of the kitchen. Blended with olive oil and drizzled onto the soup with some parmesan shavings.

It is SO much better than tinned soup and you know exactly what's in it!!

It certainly warmed me up!! Keep warm people.. it'll soon be summer.