combination of the sweetness of the carrots the sweetness of the onions and that little bit of kind of bitter bite you get from celery we're just going to soften these damn for a bit 6 to 8 minutes just until they're nice sweet and tender so these are reducing down quite nicely at this point I'm gonna season them up with some sea salt and a good pinch of black pepper and I also want to add in a little bit of herb egde and one herb that works extremely well with tomatoes and garlic is some thyme leaves so I just have picked them here and once they hit that hot temperature in the pan they're just gonna become really aromatic this is the base for any good soup start off with these flavors and you're in a good place now while they are cooking away I'm gonna grab up the garlic and using a little fork I'm gonna just mush out all those little cloves so by squeezing these eggs you are left with this this essentially it's a garlic mush but it's not raw garlic flavor you're getting you're getting that sort of sweet intensity but not the astringent see that you would get with raw garlic okay I've got the majority of my garlic out at this point so I'm gonna get rid of this give the hands a quick wash and then using the back of that fork I'm just gonna press this together until they have a really nice smooth paste that can be dollops into that soup it looks like my onions and my carrots are looking pretty good now so they have softened down completely I'm just gonna bring the temperature back up ever so slightly and transfer in the tomatoes that have roasted off so beautifully and you can see just how intensely sweet and juicy they look now they're gonna add so much flavor I'm gonna get my garlic in on top of this we're gonna get our stock straight in here and you can use any stock you like if you're gonna want to make it vegetarian you want to use a vegetable stock otherwise chicken stock for a more intense flavor but we have some vegetable stock going straight in here this is now gonna come up to temperature and remember all those tomatoes and everything is cooked out at this point so all you're looking for is for this to bubble and boil away and to intensify I'm gonna add about a tablespoon of tomato puree this will give that intense tomato flavor that just echoes the sweetness and the caramelized flavor that you get from those roast Tomatoes okay so this tomato soup has been bubbling away for about ten minutes just until all those flavors come together I'm gonna turn off the heat relax in the kitchen and I have a stick blender which I'm just going to use to blitz this off until it's nice and smooth [Music] at this point you can do any of the tweaking that's necessary so give it a little taste it's intensely tomatoey but it does need a generous pinch of some salt just to get those flavors I like actually think you could do with a pinch of pepper as well give that a good stir through and I'm pretty sure that's good to go so I'm gonna serve this off so grab up a spoon or a ladle and we're just gonna transfer this across I mean it is silky tomatoey and really really comforting you could actually serve it cold if you wanted to I know that sounds a bit strange but cold tomato soup it's almost like a gazpacho and this with the intense flavors would work really well I'm gonna finish it off with a little sprig of thyme over the top a little glug of olive oil just to finish this on the top and a little sprinkle of just some black pepper it just to give it a little sense of what's in there and that my friends is a soup to be proud of if you like this recipe hit that like button leave us a comment in the box below and of course hit that subscribe button we're slowly edging our way to 1 million subscribers so make sure you help us and join in the journey to get recipes every single week until then my friends enjoy this soup and I'll see you soon goodbye okay this is looking pretty good so I'm gonna take away my little stick blender which is hold the line please call it Oh