Soup, Glorious Soup

Last week I acquired possibly the best present in the world. A Kenwood blender.

Now this may not be as sparkly or leg lengthening as a beautiful pair of shoes, or as thrilling as a trip abroad (*sigh*) but I couldn't be more excited.

Why, you may ask?

SOUP!

Soup has got to be one of the best meals in the world. Delicious, nutritious and cheeri-oh so easy so eat but best of all student budget friendly.

Already this week I have demolished a pile of vegetables the size of a garden shed. Five-a-day? Pah! Try five-a-meal. I've pulverised potatoes, blended beetroot and creamed carrots to my heart's content and I still can't get enough.

So here is the recipe for this morning's minor triumph, low fat, easy and cheap Roasted Tomato and Garlic Soup



Shopping List:

2 packs of on the vine tomatoes (large or small. I used large as they're currently on 2 for 1 in Tesco's!)
1 stock cube
3 large cloves of garlic
1 tbsp olive oil
1 tbsp of tomato ketchup

Optional:

thyme/oregano/herb of choice
balsamic vinegar
sun-dried tomatoes (I had a few left in a jar. Mix the leftover oil with vinegar, a little mustard and seasoning for an easy salad dressing)

1. Pre-heat the oven to about 200

2. Place the (washed) tomatoes and garlic cloves (skins on, papery outer skin removed) into a roasting tray. Add olive oil and herbs/a splash of balsamic vinegar if available.

3. Mix well

4. Roast until they look like this (lots of colour but not burnt. The garlic cloves should feel slightly squishy)-

5.Pop tomatoes in the blender with a stock cube, tomato ketchup (really) and a cup of boiled water. Squeeze the middle of the garlic cloves out of their skins and into the soup. Add sun-dried tomatoes if using. Whizz until smooth.





6. Taste! Add seasoning and more water as needed to get your ideal consistency.


Now just heat to piping and eat. I like mine with lots of pepper and a completely unnecessary swirl of cream if I'm feeling posh.