We have been blessed with plenty of tomatoes this year and having used it in our daily cooking for the last three weeks last night was an opportunity to make some fresh tomato soup.  There is something to be said about picking vegetables fresh and cooking them as there is a distinct difference in flavour versus supermarket bought vegetables.   The soup was simple to make and tasted great with a simple pasta starter.

Cream of tomato soup

What do I need to make it?

• 15-20 cherry tomatoes boiled, pureed and strained
• 1 medium onion chopped
• 1 carrot chopped
• 3 cloves of garlic minced
• 1 vegetable stock cube
• 100 ml single cream
• 1/2 tsp paprika
• 3 tbsp oilve oil
• Small handful Thai basil chopped
• Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Heat the oil in a pan and saute the garlic for a few minutes before adding the onion and carrot.   Cook for 5 minutes till the onions appear translucent and then add the paprika and strained tomato.   Add a vegetable stock cube with 500 ml water and simmer over a low heat for another 20 minutes.   Blend the soup and return to heat.   Adjust the seasoning before adding the single cream and chopped Thai basil.  Enjoy.

Cherry tomato pasta

What do I need to make it?

• 2 large handfuls of gluten free penne boiled
• 10-12 cherry tomatoes cut in half
• 6-8 queen size olives sliced
• 2 cloves of garlic minced
• Handful fresh oregano and basil chopped
• 1/2 tsp chilli flakes
• 2 tbsp oilve oil
• Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Heat oilve oil in a pan and then add the garlic.  Saute for a minute and make sure the garlic doesn’t burn before adding the chilli flakes.   Stir for 30 seconds and then add the tomatoes.   Cook for five minutes before adding the sliced olives and cooked penne.    Adjust the seasoning and add the fresh organo and basil.   Enjoy as a starter or make a larger portion for a main meal.