Ok, I have run out of excuses as to why this blog is so sadly neglected. Suffice to say I have had a run of really "not good" recipes. The worst entailed boiled mushrooms and asparagus blended to form a custard. I am still recovering from that one. You really don't want to know the recipe.
This soup appears a little bit fiddly, but it is truly very tasty, healthy as can be. Cream is optional, I left it out with no loss in taste evident. So skin your tomatoes and give it a go, its not that difficult.
Roasted Tomato and Aubergine Soup
Serves 6, and freezes happily
1kg ripe roma or Italian style tomatoes, peeled and quartered
(I just tossed them in apot of boiling water for 1 minute, then skinned them)
2 aubergines, cubed. I prefer them peeled, your choice
2 garlic cloves, quartered
30ml olive oil
50ml fresh basil, torn
salt and pepper
1 onion, chopped
30ml butter (or oil)
600ml vegetable stock
4 sun dried tomatoes in brine, drained
5ml sugar
OPT: 130ml cream
Place tomatoes, aubergines, garlic, oil and 20ml basil in a roasting tin, season and roast in oven at 200C for 30 minutes. Sweat the onion in the butter till translucent. Add the stock and the roasted vegetables plus any juices, and simmer for 10 minutes. Add remaining basil and liquidise. Season, add sugar and reheat gently, adding cream if using.
Tomorrow I will give you the recipe for a very basic wholewheat loaf that only involves some stirring and some patience, no other skills! Goes well with this soup.
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