We have had a little burst of Indian Summer here in London and this means that it is time to put off making green tomato chutney as there is just the outside chance that a few more tomatoes will ripen before the frost sets in. With that in mind, here is a recipe for roast tomato and split pea soup, made with the very last of the summer’s tomatoes.
Roasted Tomato and Split Pea Soup
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| Meal type | Basil, Garlic, Peas, Tomatoes |
| Season | Spring, Summer |
Ingredients
- 40 cherry tomatoes straight out of the garden
- 2 cloves of garlic
- Handful of basil
- 2 tablespoons of olive oil
- 1 cup of split yellow peas
- Water, salt, pepper
Directions
| 1 | Pop the tomatoes in a roasting pan and add some salt, pepper, garlic and the olive oil an the basil. |
| 2 | Roast at 200 C/400 F for 40 minutes. |
| 3 | While the tomatoes are roasting, pop the split peas into a large pot or a pressure cooker and cover with at least 3 inches (10 cm) of water and let them soak. |
| 4 | When the tomatoes are done, scrape them into the pot with the split peas and then bring to a boil and simmer for 20 minutes (5 in a pressure cooker). |
| 5 | Blend with a hand blender, check seasoning and add more water to adjust the texture to soup rather than baby food if it is too close to baby food for your liking. |
| 6 | Serve garnished with some chopped chives and home made rye bread croutons. |
You can find the recipe for rye bread here.
To make croutons, simply slice the bread and let it get stale by leaving it over night on a cooling rack. Cut it into cubes and fry it quickly in butter or olive oil with a bit of salt.