Tomato soup
There is nothing that warms you up more on a cold autumn day like a tasty tomato soup topped with cheese and basil. Turn up the heat by adding a little chilli or strong ground paprika, and try to vary the toppings with home-made croutons or fresh herbs from the garden.
Method
Heat the oven to 200°C.
Peel the carrots, dice into 2 x 2 cm pieces and roast in the oven with a splash of olive oil and salt until they are soft.
This will take around 10 minutes in a preheated oven.
Put the olive oil, red onion, ginger and garlic into a heated, heavy bottomed pan and cook for a few minutes on a high heat.
Turn down the heat, add the chopped tomatoes and simmer.
Add salt, sugar, bay leaves, pepper, apple cider vinegar and carrots and leave to simmer for around 15 minutes or until the tomatoes are cooked through.
In the meantime, prepare the stock and pour in 2/3 of it and half the cheese.
Blend the soup adding more stock until it reaches the desired consistency.
Season with salt.
Serve with a sprinkling of the remaining salad cheese and basil leaves.
Tip: You can also use two tins of chopped tomatoes instead of 1 kilo of fresh tomatoes.
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