I don't have recipes for soups, I just make them up as I go with whatever is on hand.
My favourite soups usually involve roasting the vegetables first, especially when it is tomato soup.
ROASTED TOMATO SOUP
Pre heat oven to 200C
Into baking pan place 6 medium tomatoes, 1 onion, peeled and cut into 1/4's, a couple of sticks of celery, a few cloves of garlic, 1 lemon cut in half.
Drizzle with a little olive oil and add a sprinkling of salt flakes and toss.
Place in centre of oven and cook until tomatoes are soft and onions caramelised, about 20 - 30 minutes.
Remove from oven and place tomatoes and onions into food processor or blender, squeeze garlic cloves from their skins and add, squeeze lemon and add juice to processor. Add juices from baking pan.
(UPDATE: A reader left a comment she found the lemon overpowering and spoiled the soup. My lemon was not particularly juicy and only added a hint of taste. So maybe add juice after you blend then taste as you go to get the level you want.It is important to roast the lemon as it caramelises and sweetens the juice. Or leave the lemon out of the recipe).
Process until smooth. Add a few dried chili flakes if you like it with a bit of heat.
I serve it quite thick If you like a thinner soup add cream or milk. Reheat without boiling.
