I’ve been having a go with my new Morphy Richards Soupmaker this week – and it’s great, a 100% foodie recommendation! It’s just “SOUP”er easy to use and you can sit back and relax knowing that all of the ingredients are being well taken care of inside it’s 1.6ltr jug. Pop everything in and select a mode, then away you go – it deals with all of the heating and blending for you. First things first, I decided to have a go at the godfather of soup recipes, the classic Tomato & Basil Soup. If you’ve got time, definitely pop down to The Tomato Stall in Borough Market – they claim to sell “some of Britain’s sweetest and tastiest tomatoes” thanks to the high levels of sunshine on the Isle of Wight. For this recipe, you’ll need some Classic Ripe Vine Tomatoes. (Image taken from the Isle of Wight tomato website)
Roasted Tomato and Basil Soup
- 8 very ripe tomatoes cut in half
- 2 red onions cut into wedges
- 1tbsp olive oil
- 4 garlic cloves
- 1tbsp balsamic vinegar
- 2tsp tomato puree
- 1tsp brown sugar
- 10g fresh basil
- 750ml chicken stock, made from stock cubes
- Pre-heat the oven to 200*c / gas 5
- Place the tomatoes skin side up into a roasting tin with the red onion and garlic. Drizzle over the olive oil, balsamic vinegar and season with salt and milled pepper. Roast for 20 minutes until softened and slightly charred.
- Carefully place the roasted tomatoes into the Soup Maker pour in the chicken stock, add the tomato puree, brown sugar, fresh basil.
- Select the smooth setting. Once the soup is ready, season to taste and serve.
The verdict? Really easy and a great starting point for future soups. The recipe easily made four portions, and you can even freeze them if you need. Very handy for a lunch on the go. Being a fan of basil, I wish that I had added more. I’ll certainly be making this recipe again!