2 tablespoons olive oil
6 large ripe tomatoes, skinned and diced
2 small courgettes, diced small
2 onions, peeled and diced
2 peppers, green, yellow or red, de-seeded and diced
2 – 4 cloves garlic, peeled and finely diced
2 large carrots, peeled and diced
500ml hot vegetable stock
1/2 teaspoon smoked paprika
salt and pepper
Pour the olive oil into a large saucepan and add all of the chopped and diced vegetables. (Skin the tomatoes by placing then in hot water for 1 minute, then remove and slip the skins off them before dicing)
Put the lid on the pan and cook over a high heat for about 5 minutes or until the tomatoes have released their juices and the onions are slightly softened. Pour in the hot stock and add the smoked paprika, season to taste with salt and pepper and simmer over a low heat for 45 minutes. Allow to cool slightly and ladle half of the soup into a blender or bowl; whizz it all up in the blender or purée with a stick blender in the bowl until smooth, then pour the soup back into the saucepan.
Gently reheat, adjust seasoning before serving in warm soup bowls with chopped fresh herbs and croutons.
Ren’s Simple and in Season September Challenge.