Roasted Tomato Soup

Roasted tomato soup

The market were selling off boxes of tomatoes for £2 so I decided to make some soup for the freezer. Here is my version of tomato soup. It is delicious. Roasting the tomatoes brings out the flavour. I made the soup thick but you could add extra stock/water to taste. The quantities below made 4 very generous bowls.


  • 2kg tomatoes
  • 4 red onions
  • 6 cloves of garlic
  • basil
  • 1/2 litre Vegetable stock


  1. Put tomatoes in boiling water and remove skins
  2. Cut onions into wedges and peel garlic
  3. Place tomatoes, onions and garlic in roasting trays, drizzle with olive oil and toss until coated
  4. Tear up basil and place on top
  5. Roast for 30mins approx
  6. Blend and add stock to taste

Rachel’s Brownies

brownie pieces

My sister-in-law Rachel makes the best brownie I’ve ever tasted. I don’t know where she’d got the original recipe but I assume she’s adapted it over time as I can’t find any recipes with these relative quantities. It’s taken me a while to extract the recipe as Rachel has never written it down so I’ve had to follow and make notes. Hers look better than the photo above; she makes brownie at least once a week so they are as perfect as it’s possible to be.


  • 180g good quality dark chocolate
  • 180g butter
  • 3 large eggs
  • 200g caster sugar
  • 1 tsp vanilla essence
  • 130g plain flour
  • pinch salt


  1. Preheat oven to 180C
  2. Break chocolate into pieces and place in a small saucepan with the butter
  3. Melt over a low heat and mix together
  4. Meanwhile whisk eggs and sugar together in a large bowl
  5. Pour melted chocolate and butter into eggs and sugar mixture mixing all the while (chocolate and butter mix does not need to cool first)
  6. Add vanilla essence and mix in
  7. Fold in the flour
  8. Pour into a 20cm x 20cm silicon tray
  9. Bake for 20 minutes (or until sides are coming away from side of tray)
  10. Remove tray from oven and place somewhere where it will cool (onto a granite surface is ideal. Inside of brownie should be squidgy and top slightly flaky
  11. After 10 minutes turn out onto a board and cut into pieces (this is very rich so small cubes work)

Brownie uncut