hi guys Carrie Anne here I’m going to show you a recipe from my batch cooking
show you a recipe from my batch cooking
show you a recipe from my batch cooking chapter in my book it’s a roasted tomato
chapter in my book it’s a roasted tomato
chapter in my book it’s a roasted tomato soup it’s really really easy it’s really
soup it’s really really easy it’s really
soup it’s really really easy it’s really really delicious
really delicious
really delicious and if you make a big pot of it on the
and if you make a big pot of it on the
and if you make a big pot of it on the weekend it freezes really really well so
weekend it freezes really really well so
weekend it freezes really really well so for those days when you don’t feel like
for those days when you don’t feel like
for those days when you don’t feel like cooking grab it out the freezer defrost
cooking grab it out the freezer defrost
cooking grab it out the freezer defrost it everyone’s winner right so first of
it everyone’s winner right so first of
it everyone’s winner right so first of all I’ve preheated an oven to 220
all I’ve preheated an oven to 220
all I’ve preheated an oven to 220 degrees or gas mark 7 and now I’m gonna
degrees or gas mark 7 and now I’m gonna
degrees or gas mark 7 and now I’m gonna take two kilos of these beautiful
take two kilos of these beautiful
take two kilos of these beautiful tomatoes and I’m just gonna cut them in
tomatoes and I’m just gonna cut them in
tomatoes and I’m just gonna cut them in half and put them lovingly in this
half and put them lovingly in this
half and put them lovingly in this roasting tray I’m gonna chop the vines
roasting tray I’m gonna chop the vines
roasting tray I’m gonna chop the vines in as well that will give a really
in as well that will give a really
in as well that will give a really really intense tomato flavor to your
really intense tomato flavor to your
really intense tomato flavor to your soup once you’ve roasted them down we’re
soup once you’ve roasted them down we’re
soup once you’ve roasted them down we’re gonna put them in the trade cut side up
gonna put them in the trade cut side up
gonna put them in the trade cut side up so that when we season them they’ll get
so that when we season them they’ll get
so that when we season them they’ll get all that lovely seasoning net the great
all that lovely seasoning net the great
all that lovely seasoning net the great thing about roasting Tomatoes is that
thing about roasting Tomatoes is that
thing about roasting Tomatoes is that when they’re in a really nice hot oven
when they’re in a really nice hot oven
when they’re in a really nice hot oven they start to get all caramelized around
they start to get all caramelized around
they start to get all caramelized around the edges where the natural sugars start
the edges where the natural sugars start
the edges where the natural sugars start to cook in the tomatoes and then they
to cook in the tomatoes and then they
to cook in the tomatoes and then they get really sweet and sticky and then
get really sweet and sticky and then
get really sweet and sticky and then they become almost jammy and then the
they become almost jammy and then the
they become almost jammy and then the flavor is like triple concentrated and
flavor is like triple concentrated and
flavor is like triple concentrated and it’s just tomatoes in paradise right so
it’s just tomatoes in paradise right so
it’s just tomatoes in paradise right so that’s all of my tomorrows and my vines
that’s all of my tomorrows and my vines
that’s all of my tomorrows and my vines in the nice solid roasting tray now I
in the nice solid roasting tray now I
in the nice solid roasting tray now I need a bulb of garlic and I’m literally
need a bulb of garlic and I’m literally
need a bulb of garlic and I’m literally just gonna put it on the board and cut
just gonna put it on the board and cut
just gonna put it on the board and cut it in half like that and then I’m gonna
it in half like that and then I’m gonna
it in half like that and then I’m gonna put that in the tray as well and all the
put that in the tray as well and all the
put that in the tray as well and all the ones that have come loose skin stalks
ones that have come loose skin stalks
ones that have come loose skin stalks everything goes in and then I’m gonna
everything goes in and then I’m gonna
everything goes in and then I’m gonna need about 8 to 10 sprigs of fresh thyme
need about 8 to 10 sprigs of fresh thyme
need about 8 to 10 sprigs of fresh thyme and then we’re gonna break it up a
and then we’re gonna break it up a
and then we’re gonna break it up a little bit and then what will happen is
little bit and then what will happen is
little bit and then what will happen is while this is all roasting the flavors
while this is all roasting the flavors
while this is all roasting the flavors from the garlic and the thyme will
from the garlic and the thyme will
from the garlic and the thyme will infuse with the tomatoes and all the
infuse with the tomatoes and all the
infuse with the tomatoes and all the juices that will collect at the bottom
juices that will collect at the bottom
juices that will collect at the bottom and now I need to add about 4
and now I need to add about 4
and now I need to add about 4 tablespoons of olive oil and just
tablespoons of olive oil and just
tablespoons of olive oil and just drizzle it over now I know 4 tablespoons
drizzle it over now I know 4 tablespoons
drizzle it over now I know 4 tablespoons it might sound like a lot but remember
it might sound like a lot but remember
it might sound like a lot but remember this is gonna make a lot of soup and
this is gonna make a lot of soup and
this is gonna make a lot of soup and it’s going to serve about eight people
it’s going to serve about eight people
it’s going to serve about eight people so now the final touch
so now the final touch
so now the final touch just a small pinch of salt remember
just a small pinch of salt remember
just a small pinch of salt remember salts not that great for kids so we
salts not that great for kids so we
salts not that great for kids so we don’t want to use too much and a
don’t want to use too much and a
don’t want to use too much and a generous pinch of freshly ground black
generous pinch of freshly ground black
generous pinch of freshly ground black pepper now I’m going to put this in the
pepper now I’m going to put this in the
pepper now I’m going to put this in the oven at 220 gas mark 7 which has already
oven at 220 gas mark 7 which has already
oven at 220 gas mark 7 which has already been preheated for about 25 to 30
been preheated for about 25 to 30
been preheated for about 25 to 30 minutes
our tomatoes are beautifully ready come
our tomatoes are beautifully ready come and have a look you’ll see that they
and have a look you’ll see that they
and have a look you’ll see that they just starting to capture around the
just starting to capture around the
just starting to capture around the edges and they’ve sort of gone all
edges and they’ve sort of gone all
edges and they’ve sort of gone all sticky and squidgy and soft now what we
sticky and squidgy and soft now what we
sticky and squidgy and soft now what we want to do is we want to take out all
want to do is we want to take out all
want to do is we want to take out all these time stalks and the vines squeeze
these time stalks and the vines squeeze
these time stalks and the vines squeeze the garlic out of its skin because that
the garlic out of its skin because that
the garlic out of its skin because that garlic now is all sweet and sticky as
garlic now is all sweet and sticky as
garlic now is all sweet and sticky as well so we don’t want to waste it but
well so we don’t want to waste it but
well so we don’t want to waste it but the skin won’t blend up very well in the
the skin won’t blend up very well in the
the skin won’t blend up very well in the soup so we’re just going to take that
soup so we’re just going to take that
soup so we’re just going to take that out right so we’re going to transfer
out right so we’re going to transfer
out right so we’re going to transfer this over to a nice heavy bottomed pan
this over to a nice heavy bottomed pan
this over to a nice heavy bottomed pan now to that I want to add one point
now to that I want to add one point
now to that I want to add one point seven litres of vegetable stock right so
seven litres of vegetable stock right so
seven litres of vegetable stock right so what we want to do is we want to bring
what we want to do is we want to bring
what we want to do is we want to bring that to the boil and then we want to
that to the boil and then we want to
that to the boil and then we want to turn it down and let it simmer for about
turn it down and let it simmer for about
turn it down and let it simmer for about 20 to 25 minutes just so the tomatoes
20 to 25 minutes just so the tomatoes
20 to 25 minutes just so the tomatoes can take on the flavor of the stock and
can take on the flavor of the stock and
can take on the flavor of the stock and the stock can take on the flavor of the
the stock can take on the flavor of the
the stock can take on the flavor of the tomatoes and the garlic it would be one
tomatoes and the garlic it would be one
tomatoes and the garlic it would be one big party in your pot so I’ll see you in
big party in your pot so I’ll see you in
big party in your pot so I’ll see you in about 20 to 25 minutes right so this has
about 20 to 25 minutes right so this has
about 20 to 25 minutes right so this has been simmering away for about 25 minutes
been simmering away for about 25 minutes
been simmering away for about 25 minutes now if you come and have a look you’ll
now if you come and have a look you’ll
now if you come and have a look you’ll see that the tomatoes have started to
see that the tomatoes have started to
see that the tomatoes have started to break down into the liquid and then the
break down into the liquid and then the
break down into the liquid and then the liquid started to turn a lovely orange
liquid started to turn a lovely orange
liquid started to turn a lovely orange color I’ve got a nice basil plant here
color I’ve got a nice basil plant here
color I’ve got a nice basil plant here so I’m going to leave the nice pretty
so I’m going to leave the nice pretty
so I’m going to leave the nice pretty leaves at the top for serving and then
leaves at the top for serving and then
leaves at the top for serving and then I’m going to put the wrist near enough a
I’m going to put the wrist near enough a
I’m going to put the wrist near enough a bunch of basil into the suit now we’ve
bunch of basil into the suit now we’ve
bunch of basil into the suit now we’ve got the buzz win what I want to do is I
got the buzz win what I want to do is I
got the buzz win what I want to do is I want to use one of these lovely stick
want to use one of these lovely stick
want to use one of these lovely stick blenders and I’m just gonna blitz this
blenders and I’m just gonna blitz this
blenders and I’m just gonna blitz this up
put it back on a low heat and simmer it
put it back on a low heat and simmer it gently for another 25 to 30 minutes just
gently for another 25 to 30 minutes just
gently for another 25 to 30 minutes just because we want it to reduce down a bit
because we want it to reduce down a bit
because we want it to reduce down a bit more get a little bit thicker and let
more get a little bit thicker and let
more get a little bit thicker and let those flavors intensify even more so
those flavors intensify even more so
those flavors intensify even more so I’ll see you in about half hour
so friends this has been bubbling away
so friends this has been bubbling away nicely for about half an hour now if you
nicely for about half an hour now if you
nicely for about half an hour now if you come in and have a look you’ll see that
come in and have a look you’ll see that
come in and have a look you’ll see that it’s reduced right down this line here
it’s reduced right down this line here
it’s reduced right down this line here is where it started
is where it started
is where it started so it’s reduced down by that much and
so it’s reduced down by that much and
so it’s reduced down by that much and I’m going to show you how thickened and
I’m going to show you how thickened and
I’m going to show you how thickened and lovely it is so it’s thickened right up
lovely it is so it’s thickened right up
lovely it is so it’s thickened right up so we’re ready now to serve and a nice
so we’re ready now to serve and a nice
so we’re ready now to serve and a nice bowl
now and do you remember earlier on we
now and do you remember earlier on we kept this basal plot with all these
kept this basal plot with all these
kept this basal plot with all these little teeny tiny basil leaves we just
little teeny tiny basil leaves we just
little teeny tiny basil leaves we just want to scatter a few over the top just
want to scatter a few over the top just
want to scatter a few over the top just for that fresh basil flavor nice bit of
for that fresh basil flavor nice bit of
for that fresh basil flavor nice bit of color as well and then a knife pinch of
color as well and then a knife pinch of
color as well and then a knife pinch of freshly ground pepper just to wake it
freshly ground pepper just to wake it
freshly ground pepper just to wake it all up a little bit and there you have
all up a little bit and there you have
all up a little bit and there you have it my friends my roasted tomato soup
it my friends my roasted tomato soup
it my friends my roasted tomato soup don’t forget to like it if you liked it
don’t forget to like it if you liked it
don’t forget to like it if you liked it subscribe if you want it is free and but
subscribe if you want it is free and but
subscribe if you want it is free and but in the meantime enjoy yourselves have
in the meantime enjoy yourselves have
in the meantime enjoy yourselves have fun and I’ll see you next time happy
fun and I’ll see you next time happy
fun and I’ll see you next time happy cooking
”
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