A few weeks ago I unexpectedly opened a cafe. I'm busier that I've ever been in my life, which has meant that recreational baking has gone out of the window for a while, as has blogging.
What I have to share today isn't baking at all, it's soup.
When I can I get my vegetables from a lovely little whole food store local to my cafe. Because much of their veg is grown right next door in Forty Hall Farm, you never now what you might get. And because of that, each week's soup is a seasonal surprise.This week's haul was a glut of cherry tomatoes, very ripe and calling out to be roasted.
The following soup, for which I looked at several recipes before more or less making it up, is what happened.
Roasted cherry tomato and red onion soup with basil.
Approx 1.25kg cherry tomatoes
3 large red onions
3 cloves garlic
tsp red wine vinegar (I used red wine instead)
tsp brown sugar
250ml vegetable stock
Slice two of the red onions thinly and put in a roasting tray with the tomatoes and garlic. Drizzle with olive oil and roast at around 200 degrees for half an hour.
Heat up a couple of teaspoons of olive oil in a large pan. Add onions and cook over a medium heat for around five minutes, until the onion is soft. Stir in the sugar and wine/vinegar and cook for another minute or so, stirring constantly. Add the stock to the pan and stir in well.
Meanwhile, liquidize the tomatoes, onions and garlic along with all the juices. Add this to the pan along with some chopped fresh basil and reheat. Season to taste.
This tastes great with a handful of chopped fresh basil on the top. Alternatively parmesan goes very well. Like all soups, you can basically do what you like with this recipe. If you don't like the bits of onion, puree it up with the tomatoes. Add any other veg you have around. Or coriander instead of basil. Leave the stock out and use it as a pasta sauce. The world is your bouillabaisse.
Next week will be slightly more seasonal as I've been promised some squash. Watch this space