My go to soup. It’s a budget soup with a bougee twist.

You can have it chilled in Summer but it tastes oh so delicious in Winter. This is the fresh batch I made today and am currently enjoying.

The tomato needs to be chopped, salted, add pepper and olive oil.

Then you have to roast it by putting in a preheated oven for about 90 minutes.

This is where it gets a little easy, if you have a pressure cooker.

Chop a large carrot (add flavour, colour and is a thickener) add the roasted tomato and more fresh tomato with some chopped fresh basil, 3 cups of water, 2 tablespoons of sugar and 3 tablespoons of salt.

Mix it all together and pressure cook that soup for another 45 minutes.

Then take a hand stick blender and chop all that up into tiny little pieces. If you happy with the consistency, you can let it simmer (just so you seal in that flavour) or you can carry on boiling it unril it has reduced more. The final step is important… The cream. I added about 250ml and left it to simmer.

Garnished this baby with some fresh basil and cream. There you have it: budget soup with a bougee twist.