TomatoSoup

Three Ways

Enjoy it as it is , or consider transforming it with the suggestions on pages 3 -5 .

Try a different version each day. Ideal for a packed lunch -

take the soup in a flask and put the extras in your lunch box.

This makes a big batch of a simple soup that celebrates the sweet savouriness of

roasted tomato.

2 onions, sliced

2 celery sticks, finely diced

1.2kg tomatoes, halved

olive oil

3 garlic cloves, finely chopped

2 tbsp tomato purée

700ml vegetable or chicken stock

red wine vinegar, to taste

Ingredients

Method

Basic Tomato Soup

Throw the onions, celery and tomatoes together in a roasting tray with 3 tbsp of olive oil. Season with salt and pepper.

1

Preheat the oven to 200˚C/Gas 6. Roast for 40 mins, turning halfway through, until soft and starting to darken at the edges.

2

Remove from the oven and tip straight into a blender. Add the garlic, tomato purée and stock.

3

Blend everything until completely smooth.

4

Taste and tweak with more salt and a dash or two of vinegar, to your liking.

5

Serves 4 generouslyPrep & cook 45 mins

2

A spoonable version of the classic Italian bread salad. It has all the key elements, but the bread is baked into croutons for

added crunch.

2 slices of stale sourdough

1 roasted pepper, skinned and

chopped

2 tbsp capers

small bunch of fresh basil

Make it… a Panzanella

Ingredients

MethodTear the bread into bite-sized pieces. Throw them into a roasting tray with 1 tbsp of olive oil and a pinch of salt.

1

Bake for 10-12 mins, until golden. You can make these ahead of time and store them in an airtight container.

2

Makes one portion

To serve, reheat 1 portion of soup and stir in the peppers and capers. Garnish with croutons and freshly torn basil.

3

3

The beans and kale fortify a simple soup into a complete meal. The bacon is optional, easily

swapped for some toasted and torn bread.

½ tin of borlotti beans, drained

50g black kale, roughly chopped

a few sprigs of fresh thyme

2 rashers of streaky bacon, cooked

until crisp

Make it… Ribollita-style

Ingredients

MethodPut 1 portion of soup in a pan over a low heat. Add the beans, kale and a few thyme leaves.

1

Reheat it gently until the beans are warmed through and the kale has wilted.

2

Makes one portion

To serve, garnish with crumbled crispy bacon and some fresh thyme leaves.

3

4

This is all about the fresh herbs. The amount of chilli is up to you. Orzo is rice-shaped

pasta - if you can’t find any, just snap some spaghetti into small pieces instead.

1 tsp cumin

30g orzo pasta

small bunch of mint

small bunch of parsley

dried chilli flakes, to taste

Make it… Turkish

Ingredients

MethodPlace 1 portion of soup in a pan. Stir in the cumin, orzo, and a dash of water. Simmer until the pasta has cooked, about 10 mins.

1

To serve, finish with freshly chopped herbs and some chilli flakes to taste.

2

Makes one portion

5

Flavour friends of tomato…

Aubergine

Bacon

Basil

Chilli

Coriander

Feta

Eggs

Garlic

Mozzarella

Olives & olive oil

Oregano

Share your creations!#livelifeontheveg