This wholesome soup tends to get made when I have a glut of courgettes and tomatoes in the garden! I call it a 'winter' soup, so although I make this in the summer, it then gets frozen and brought out for lunch on a cold and rainy day. Given the length of the instructions, it looks very simple. And it is! This amount serves 4.
2 medium to large courgettes
12 medium size tomatoes
1 litre vegetable stock
1-2 tbsp olive oil
dried basil
Sea salt and pepper
Grated parmesan and/or fresh basil to serve
Preheat your oven to 200ºC.
Top and tail the courgettes and cut into chunks about 2cm thick. Halve the tomatoes across the stem and place cut side up on a roasting tray with the courgettes. Drizzle with olive oil, sea salt, pepper and a sprinkling of dried basil.
Put into the oven for 30-40 minutes until lightly roasted. Then tip everything into a medium-sized saucepan, add the hot vegetable stock and mix together. Allow to cool slightly before blending in the pan with a hand-held stick blender. Check seasoning and reheat if necessary. Serve with freshly grated parmesan and croûtons.
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