We buy an abundance of tomatoes as bruschetta is a regular accompaniment to our sundowners. In fact, no barge trip can be undertaken without this snack every afternoon. Sometimes, the tomatoes ripen too quickly and are no good for eating raw. This is when my roast tomato soup steps in. The perfect way to use up ripe tomatoes.
Because I never sleep in our guest bedroom I had not taken a close look at the linen that is on the bed. It is quite old and has been used for when the house sitter stays at us. But last year it stayed on the bed for 11 months as we only spent a few days away and had no guests until November. Cams came to spent the night with us and as the linen was clean I left it on the bed. The next morning I climbed in with her to have coffee. And that is when I noticed it was a little bit threadbare. I decided that it would need replacing before the December holidays. As I donate anything that is still usable, I don’t fix anything. I eventually bought a stunning new duvet set. But finding sheets to match proved to be a mission.
Today’s inspirational recipe from Lavender and Lime ♥ Roast Tomato Soup ♥ #LavenderAndLime Click To Tweet
I didn’t want to settle for anything less than perfect. After a week of looking for something suitable I gave up. I decided to use our linen for the guest bedroom and rather match sheets to that. I finally settled on a colour and took my shopping home. Only to discover that the set I was using on the kids bed was exactly the same. So that went back to the store and a little bit of re-arranging took place. The old linen is on the kids bed. The sheets that were bought for the guest bedroom are back on that bed. And our old duvet set is being used in that room. We are using an old duvet cover with mismatched sheets and the new set will be used with grey sheets on both beds in alternate weeks. Very complicated but saves me running around looking for perfection.
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Roast Tomato Soup
- 8 ripe roma tomatoes, quartered
- 2 large cloves garlic, peeled and cut in half
- 1 large shallot, peeled and cut in half
- 10 sprigs fresh thyme
- salt and freshly ground black pepper to season
- 250 mls hot vegetable stock
- 5 mls fructose
- 5 mls mixed herbs
- 2.5 mls smoked paprika
- 2.5 mls ground cumin
- croutons to serve (optional)
- Preheat the oven to 200° Celsius
- Place the tomatoes, garlic and shallot into a roasting tin
- Cover with the thyme sprigs and season generously
- Place into the oven and roast for 30 minutes
- Remove from the oven and tip all of the ingredients, plus any liquid from the roasting, into a large pot
- Add the water, fructose, herbs and spices
- Use a stick blender and blend until smooth
- Place onto a medium temperature on the stove and simmer for 20 minutes
- Adjust the seasoning and serve with croutons if you are using them
Inspiration published on Lavender and Lime January 18:
Do you donate your linen when it is looking threadbare? And if so, to which charity?
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