We recently had a glut of lovely, fresh, homegrown tomatoes. They all seemed to go red around the same time hence having so many.
My favourite thing to cook when we have so many tomatoes is a soup. You can't beat a good, homemade soup. They beat pre made, shop bought soups any day and are so much healthier. They are also so easy to make at home and a great way to use up any vegetables that may be getting to the end of their best. If you make a big pan of soup it is easy to divide up into freezer bags to freeze. To defrost simply place the frozen soup in a pan over a medium heat until it has reheated! In my soups the only thing that I add to the vegetables is a stock cube for a bit of extra flavouring, there are no hidden nasties which makes them so much better for you than mass produced soups.
This is what I did....
Spicy Tomato and Butternut Squash Soup
1 onion, chopped
1 red chilli, de-seeded
1 medium butternut squash, chopped
750mls vegetable stock
1 - If you are using a soup maker simply place all of the ingredients in and let the machine do the hard work. If you are cooking in a pan place all of the ingredients in the pan with the vegetable stock and bring to the boil.
2 - Reduce the heat and allow the vegetables to simmer for about 20 minutes or until the butternut squash is nice and soft.
3 - Remove from the heat and allow to cool slightly before placing in a blender and blitzing until you have a smooth soup.
This soup is delicious served on its own or with some warm, fresh bread.
If you are following the Slimming World plan this is a delicious syn free soup so you could even enjoy it as a mid afternoon snack without using up any syns!