Roasted tomato soup with cheese & herb scones
Firstly, I filled a baking dish with assorted tomatoes and drizzled olive oil over them. One small chilli and 3 garlic cloves were added to the dish.
Then they were transferred to a pot and blended with a stick blender until completely smooth. The garlic was squeezed out from their skins and blended into the mix as well. One tablespoon of tomato paste and one chicken stock cube were added, along with a tablespoon of sugar and some salt and pepper to taste. Water was added until it reached the consistancy I was after. The soup could be sieved now to remove the seeds but I didn't bother. Perhaps I'll do that next time...they were a little annoying.
The soup was then heated until boiling, and served up. Herbs could also be added now, although seeing as we were getting our 'herbage' from the scones, I just left it the way it was.
We enjoyed the soup with herb scones which were quick and easy to make:
2 1/2 cups Self-raising flour
a generous handfull of fresh garden herbs (eg. thyme, parsley, chives etc), chopped
a pinch of salt
3/4 cup grated tasty cheese
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped herbs, cheese and salt, stir well. Add the milk and using a flat bladed knife, stir until the dough comes together. Once the mixture is combined, tip it out onto a floured surface and pat down until the dough is about 3-4cm thick. Cut out scones with a 5-6cm scone cutter. Place on a lightly greased oven tray, slightly apart.
Bake in a hot oven (200c) for 15-20 minutes, or until well risen and golden.
Serve warm with lots of butter and homemade soup.