Roast tomato soup

Adapted from ‘Stones Spells for Magic Feasts’, a veggie cookbook from a cafe in Avebury, Wiltshire – near the stone circle.

  • Fresh tomatoes
  • fresh basil and/or dried herbs
  • garlic
  • onion
  • cream
  • red wine (optional)
  • vegetable stock
  • tomato puree

Halve and roast the tomatoes with garlic and onion, scattered with oregano and basil (we used dried mixed herbs and fresh basil). When skins start to blaken, pulp in the Magimix. Put the puree in a pan with some red wine (we skipped that with no ill-effects), stock and tomato puree. Whisk to combine, reheat gently on the stove and then stir in some cream or fromage frais (we used double cream) when it simmers. Just delicious.

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