The greenhouse at work was absolutely over flowing with tomatoes, which if left for much longer would be good for nothing. What a waste that would be, when you can make fresh tomato soup.
A bucket load of tomatoes, washed thoroughly. Chopped into quarters. Laid into one or two baking trays(depending on how many you have to cook). Sprinkle with all the herbs you love.
I went for salt and pepper, basil, thyme, tarragon, Rosemary and oregano. Then sprinkle with your favourite oil. Mix around with your hands to make sure every chunk is coated.
Pop into a hot oven, 180. and roast for 30 minutes or so.
Remove from the oven and allow to cool, make up 1/2 litre of veg stock. Spoon the tomatoes and some of the stock into your blender and blitz for 30 seconds. Pour into containers, I used 4, so a bit in each. Then do the next batch, top up each container.
This can be frozen.
Perfect for lunch with some lovely warm crusty bread and topped with a little grated Bute Island Cheddar Shease. Really tasty.
The soup only has about 50 calories per portion, so great as a starter or just a snack to keep you going through to dinner.
Vegetarian and Vegan Nutrition 