Roasted Tomatoes and Parmesan Soup

it’s Thursday!!! One more day and it’s the weekend! 

I know I should be posting salad recipes and such because it’s basically summer – well no! No in England! I’m joking, it’s alright here! But yesterday I wasn’t feeling very famous, and I decided to make soup for lunch. 

I got a bunch of big fat juicy tomatoes, one onion, a bunch of garlic and put them in a tray full of olive oil, salt, grounded black pepper, herbs (bay, thyme, parsley and oregano) and paprika! – one of my housemates Bea is from Hungary and her mother made a fresh batch of paprika for her. Being the foodie in the house, Bea told me about the fresh paprika and I couldn’t resist myself to add it to one of the recipes. 

Bake the vegetables until they have softened. Let it cool down and take the skin off the tomatoes – you can keep the tomatoes if you’re too lazy or don’t mind it, I find that it makes the soup smoother.

I shouldn’t have to tell you, but yes blitz the vegetables, and put the mixture in a pan to reheat – now adding the stock/water is to your preference – I don’t like my soup too watery. Once you get to your preferred consistency you are ready to serve – freshly grate a lot of Parmesan cheese on top (yes it’s tomato and Parmesan soup, so be generous with the Parmesan!)

 

It’s super delicious! I’m sure you can make a few raviolis to go with it or just add some macaroni for your kids!

I had my serving with half of a toasted wholegrain bagel. 
Ana x

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