At this time of year, the amount of soup I eat/drink increases, it’s the best way I know of using up veg, the ‘kitchen sink’ soup is my thing.
At the moment, soup is my go to dinner for the days I have to be in the office. By the time I’m home, I have no inclination to cook, having soup in the fridge ready to heat up, is one less decision to make
At the moment, I’m slowly bringing in the green tomatoes from the plot to ripen and am making a lot of tomato soup.
I started of with this recipe and then made it a tiny bit more simple, I still skinned and roasted the tomatoes but started to roast all the other ingredients too and dumped it all in the food processor with stock added.
Tomatoes ripened off the plant don’t taste nearly as nice as tomatoes straight off the vine so roasting them is a great way to intensify the flavour they do have. Roasting everything together means less faff and less washing up which is always a good plan for me.