Becca Jane St Clair

I recently bought a second hand soup maker (This one!) because Tim takes soup in a flask daily and I thought it would be an easy way to make homemade soup. I also love tomato soup and after I posted pics on my facebook, I told people I would blog the recipe.

Roast Tomato Soup

For the Tomatoes:
900g-1KG good quality tomatoes (I bought a heritage tomato box from Waitrose)
3 spring onions, chopped (original recipe calls for 1 quartered onion, but I’m allergic)
olive oil
a few sprigs of thyme (or dried)
a few sprigs of rosemary (or dried)
Fresh Basil Leaves (or dried)
Salt & pepper

1. Preheat the oven to 220C and cut the large tomatoes into halves of quarters. You do not need to cut the cherry tomatoes.
2. Spray or brush the inside of an 8×8 baking dish with olive oil and arrange tomatoes cut side up. Use the smaller whole tomatoes to fill in any gaps.
3. Sprinkle spring onions on top, add all herbs.
4. Season with salt & pepper.
5. Spray or brush lightly with olive oil on top
6. Bake at 220C for 50-60 minutes.

For the Soup:
Slightly cooled tin of roasted tomatoes (only so you don’t burn yourself on the oil!)
600ml hot vegetable stock
3TBS tomato puree (paste)
3TBS dried basil, or a bunch of fresh basil broken up into smaller pieces
Salt & Pepper

Check the instructions for your brand of soup maker and adjust the order if yours is different. Mine says to add liquid first and it has a max line at 1000ml.

1. Drain the oil off the roasted tomatoes & onions and set aside sprigs of herbs.
2. Combine stock and tomato paste and pour 500ml into soup maker.
3. Tip in the tomatoes and onions. If there’s room, add the remaining 100ml of stock.
4. Separate the roasted thyme and rosemary from the stems and add leaves to soup maker (or use a small pinch of dried).
5. Add basil.
6. Set soup maker to “smooth”. I add salt & pepper to it as I serve it as Tim doesn’t like a lot of pepper and I do, but you could add the pepper directly into the soup maker.

I served mine with grilled cheese “soldiers”. Or, you can make an old Girl Scout recipe called Blushing Bunny. All I know is my mom told me this was from her Girl Scout handbook in the 1950s, though googgling shows a different type of cheese used:

Blushing Bunny

Tomato Soup (Tinned if you don’t want to use what you made is fine!)
4 TBS flour
200g grated parmesean (googling showed Cheddar)

whisk the flour into the soup and stir in the cheese. Serve on toast.

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The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission.

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