Tag Archives: tomato

The Best Roasted Tomato and Basil Soup

I used to hate tomato soup. I mean really loath it. I think it was a result of having the tinned stuff forced on me in a friends house when I was younger… Shudder. So sickly sweet and salty at the same time- it turned my stomach. I’ve thankfully grown to love the stuff though after trying so many beautiful homemade ones over the last few years.

Delicious Mouth Watering Tomato Soup
Delicious Mouth Watering Tomato Soup
This Soup May Change Your Life
This Soup May Change Your Life
World's Best Tomato Soup!
World’s Best Tomato Soup!

I was browsing the Temple Bar market last week and couldn’t but notice the most incredible juicy tomatoes of all different shapes and colours. I’ve probably mentioned the McNally Organic Farm stall before but wow, their produce is incredible. I bought as many as I could carry and starting thinking of all kinds of tomato based foods I could. The weather was pretty rotten so I decided the first thing I would make would be tomato soup. No joke this is absolutely incredible. Roasting the tomatoes brings out their rich natural sweetness, and the garlic and basil give it a big kick of flavour. Make this immediately and it will be on your recipe rotation all Autumn and Winter!

Tomatoes

Ingredients:

1.5kg tomatoes (if you can’t get fancy ones like above at least get vine tomatoes from your supermarket- the flavour is much stronger)

1 onion

2 celery sticks

2 carrots

6 garlic cloves

1 large bunch fresh basil

Boiling Water

Salt & Pepper

  1. Chop up your tomatoes and sprinkle with salt. Throw into an oven preheated to 180C for 30 – 40 minutes, check them every 5 minutes and stir.
  2. About half way through you will notice that all the juice will have run out of the tomatoes. Pour this juice out into a jug for later (this will be your stock) and continue roasting your tomatoes. Once the juice is removed they can wilt down and sweeten.
  3. Peel your garlic and finely chop it.  Finely dice your onion and celery and grate your carrot.
  4. In a big soup pot fry your garlic on medium heat in a generous glug of olive oil.  After a minute add the onion, watch the heat and make sure they don’t burn. Then after a few minutes add in the carrot and celery. Stir it around and let it cook for about 5 minutes until softened.
  5. Add in the roasted tomatoes and pour the hot tomato juice over the top. Chop up your basil and throw it in.
  6. With a hand blender blitz the soup until totally smooth, at this point it will be really thick like passata so just add enough boiling water to reach your desired consistency. I like mine a little thick so I didn’t add too much water in. You don’t need stock cubes, if your tomatoes are nice then just use the water as the stock cubes will distract from the beautiful natural sweetness of the roast tomatoes.
  7. Season with salt and pepper to taste and serve.
Chop Up The Tomatoes and Sprinkle With Sea Salt
Chop Up The Tomatoes and Sprinkle With Sea Salt
After About 30-40 Minutes The Tomatoes Reduce To Soft Squidgy Deliciousness
After About 30-40 Minutes The Tomatoes Reduce To Soft Squidgy Deliciousness
Finely Dice Your Carrots, Onion, Celery and Garlic
Finely Dice Your Carrots, Onion, Celery and Garlic
Add In Your Basil And Blitz
Add In Your Basil And Blitz
Literally The Nicest Tomato Soup You Will Ever Try
Literally The Nicest Tomato Soup You Will Ever Try

Bacon Avocado Toast

Bacon Avocado Toast
Bacon Avocado Toast
The Marley Park Farmer's Market
The Marley Park Farmer’s Market

Another weekend, another great breakfast! As you may have noticed if you have been following this blog for a while, breakfast is without a shadow of a doubt, my favourite meal of the day. I have been loving The Guilt Free Gourmet cookbook by Jordan and Jessica Bourke, and I have made their avocado toast loads since I got the book.

This weekend I decided to make it again, and add some bacon as I was making it for a carnivore as well as myself, and I have to say that it was soooo good. I love dishes like this that are minimal effort but really tasty and wholesome. Sometimes during the week I mess this around and use lime and mint in the avocado so give it a really fresh flavour. This was the perfect healthy yet tasty breakfast to set us up for a day in Marley Park. It was the first time I visited the Marley Park Farmer’s Market and it was really nice. There were some lovely food stalls, and you can go for a nice long walk along the grounds after your meal. It was the perfect Saturday afternoon!

Marley Park Farmer's Market
Marley Park Farmer’s Market
Lots to Choose From
Lots to Choose From
Fresh Fruit & Veg at Marley Park
Fresh Fruit & Veg at Marley Park
Eyeing Up What To Eat Next
Eyeing Up What To Eat Next

Ingredients:

1-2 Slices of spelt or rye bread per person

2 rashers/bacon per person (Or 4 if you have an extra hungry man to feed)

1 avocado per person

Handful cherry tomatoes per person

Chilli flakes

Lemon

Salt & Pepper

1. Fry the rashers in a little oil until cooked through.

2. Mash up avocados and season with salt and pepper, a squeeze of lemon juice and a shake or two or chilli flakes (depending how hot you like it)

3. Slice up tomatoes lengthways and toast bread.

4. Smear the bread with the avocado mash, and scatter tomatoes and rashers on top.

5. Enjoy!

Fry up Rashers
Fry up Rashers
Mash Up Avocado and Season
Mash Up Avocado and Season
Slather Toast With Avocado Spread
Slather Toast With Avocado Spread
Top With Juicy Cherry Tomatoes
Top With Juicy Cherry Tomatoes
Delicious Bacon Avocado Toast
Delicious Bacon Avocado Toast
Lady Sized Portion
Lady Sized Portion
Time to Eat!
Time to Eat!