You Say Tomato, I Say Roasted Tomato Soup

My wife, who has great judgement in all things apart from men, created this very tasty dish. It is very simple and essentially continues her theme of roasting vegetables before you make them into a soup, which sounds like a folly, but in fact makes a major difference to the final product. There is also some work peeling the tomatoes also to exclude their tannic skins. Again, the final taste says it is worth it.

INGREDIENTS

Two-three tubs of tomatoes (approx 25 tomatoes in total)

Large onion

Three cloves of garlic

Salt & Pepper

Small can of tomato paste

Butter (2 tablespoons)

Stock (one carton of vegetable/chicken/bone broth as per your choice)

Goats cheese (three tablespoons, optional)

METHOD

Score tomatoes and place in warm water for ten minutes. Push off skin.

Chop tomatoes, onions, and garlic. Roast at 300F for 35 mins with a lug of olive oil.

In saucepan put tomato paste with stock and butter. Warm and mix. Add roasted vegetables and simmer for 5 mins.

Add goats cheese (optional).

Blend and serve.