Tomato Soup

Normally I use the excess tomatoes in chutney or a ratatouille concoction that just uses up everything to hand in the garden (and freezes fantastically!).  This year though we have been really remiss in what we planted and only have squashes (including the biggest mini butternuts out there!), beans, onions and tomatoes. 

This morning I threw together a tomato soup for lunch to use some up.

I sautéed finely chopped onion, carrot, celery and red pepper in olive oil until just soft.  I then added a quick squirt of tomato puree, a couple of poundish of quartered tomatoes, a sprinkle of sugar and lots of ground black pepper.  I tore up the last of the basil from the garden into it and after a stir I then added about three pints of good vegetable stock (I like Marigold bouillon) and let simmer for about ten minutes.

Let it cool slightly an zzuzz with a blender and adjust the seasoning if it needs it. 

Yumm!

I am trying to sort out a few finishes for this afternoon.  I have yet to do the Stay at Home Robin this month or last weeks Mystery Mondays.  The Magical Minis envelope keeps glaring at me too.  Once these are out of the way I can carry on with other projects with a clearer view of my work table.  The few bits for Christmas are under way too.

Have a nice Sunday.