Recipe of the Month

Roast Tomato & Parmesan Soup

Ingredients :

2kg Canned Tomatoes

300g Tomato puree

50g Fresh Oregano ( 10g dried )

4 Large Spanish Onions diced

6 Large cloves Garlic

200g butter

400g Parmesan Rind ( softened in olive oil & grated/diced)

200ml to 500ml Vegetable Stock ( or good Stock Cube )

20g Paprika

Instructions :

• Saute onions, butter, garlic & oregano in butter until cooked
• Add chopped tomatoes, puree, grated/diced parmesan & paprika
• Bring to the boil & reduce to a simmer for 45 mins, stirring regularly to prevent the parmesan from sticking
• Blend using a processor or stick blender
• Add as much stock as you wish, depending on how thick you like the soup
• Season to taste and serve with a good wedge of ciabatta.

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