Monday, March 29, 2010

Roasted tomato soup with cheese & herb scones

We are coming to the end of our tomatoes and while not exactly a glut, we still have an excess amount at our disposal. These tomatoes had been staring at me from their basket in the kitchen for the better part of a week and it was time to use them up.

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.


They were then roasted in a 200c oven for about 30 minutes - until the skins were starting to blister and the juices were running freely.


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.

Homegrown Roasted Tomato Soup with (a good dollop of) Persian Feta

We enjoyed the soup with herb scones which were quick and easy to make:

2 1/2 cups Self-raising flour
75g butter
a generous handfull of fresh garden herbs (eg. thyme, parsley, chives etc), chopped
a pinch of salt
3/4 cup grated tasty cheese
250ml milk

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.

3 comments:

  1. What a nice meal, making my mouth water.

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  2. Hi Christine Yummmy! My tom's are on their second wind but also dying off if that makes anysense some nice big ones on the bushes now, bigger than my initial crop. Your cards are about 3/4 done now so I hope they winging their way to you by the end of the week. : )

    ReplyDelete
  3. Thanks, Debbie. Total sense, Tammy. And anytime is absolutely fine!!

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Hi there, so nice of you to stop by! Thanks for sharing your thoughts, I love hearing what you are up to. Christine x

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