Soup

I have re-discovered my love for soups. And so far I have made two batches of a new favourite.  I must admit I used to dislike (and still do) tinned tomato soup.  It's dull, too creamy, and doesn't taste like tomatoes (to me anyway) and so when I was shown how to make it, I actually found myself falling in love with the soup I thought I hated.  I have now, as I said, made two batches at home myself, and am still in love with it. I thought I would share the recipe and see if you like it too:

7 medium tomatoes (diced)
1 red and one orange bell peppers (or a yellow one?)
2 small onions(chopped)
1 small tin of sweetcorn
Tomato puree (a squirt)
Chillies (either a teaspoon of 'lazy chilli' or x2 chopped fresh red chillies)
Paprika
Black pepper
Salt
Veg stock (only a small amount)


Basically I put the chopped tomatoes, the sweetcorn and the peppers onto a baking tray (with deep sides) and sprinkle with black pepper.  Stick in the oven on a hot temp.

While that is roasting, fry the chopped onion until soft in a big pot. Add a sprinkling of paprika and the chillies and tomato puree.  Stir about a bit until all the onion is coated and sizzling.  Pop in some of the veg stock, just so it makes it a bit more moist, and stops it sticking to the bottom.  Let it bubble away a bit longer. Turn off the heat.

Take out the baking tray once the tomatoes have reduced a little and there's water in the tray.  You'll smell it and know it's ready - don't burn it - you just want the flavours to start coming out... Turn off the oven.

Tip carefully into the big pot with the onion and stir together.  Finally - add the whole lot to a magimix or blender. Whizz the f**k out of it. Pour it back into the saucepan and check the texture. If you think it's too thick for your liking, add a bit more stock, if not, have a bowlful right there at the hob. I can't stop you...