It scares me how quickly time passes. I vividly remember being sat at my laptop around about a year ago writing up my blog post for my Roasted Pumpkin Pasta recipe. The reason I remember this particular post so well, other than it being one of my favourite recipes, is because I remember speaking about my undying love for autumn. Unlike most others who hate this transition from the long, warm summer evenings into rainy, cold autumn nights… I love it!
Now some people may think I’m crazy saying that, but let me explain. When I say I love Autumn, it’s not the rain I love, nor is it the short, dark evenings or the freezing cold winds. No, it’s none of that. What I love about autumn is all that comes with it. The comfort food, the lazy duvet days, the “it’s so rubbish it’s almost good” TV, the lead up to Christmas, the beautiful colours. I mean come on, the weather may be crap but there’s just so much to love about this season. In my opinion the positives of fall outweigh the negatives by a long shot, so instead of being a misery why not try and embrace all this amazingness!
As mentioned above, comfort food is most certainly one of the massive pros of autumn. Not that we can’t eat comfort food all through the year, I know I do, but for some reason eating enough pasta bake for six people just seems more acceptable in the colder months. Another thing that is far more acceptable at this time of year is making healthy foods a little bit unhealthy, like this soup for instance. Although not super bad for you, the spoonfuls of mascarpone do make this otherwise incredibly healthy soup a little bit more of a treat. Now by all means leave the mascarpone out if you wish, but I think at this time of year we all deserve something a little extra special and comforting, don’t you? Happy fall xx
6 large ripe tomatoes, halved
A punnet of cherry tomatoes
2 carrots, roughly chopped
1 onion, peeled and cut into chunks
3 garlic cloves, skins left on
400g tinned peeled plum tomatoes
100ml vegetable stock
3 handfuls of fresh basil, torn
A sprinkle of caster sugar
A sprinkle of salt
2 tablespoons extra virgin olive oil
A drizzle of balsamic vinegar
3 tablespoons of mascarpone
Salt and fresh black pepper for seasoning
Serve with fresh crusty bread and a sprinkle of dried chilli flakes on top.
- Preheat oven to gas mark 4/180C or 160C for fan assisted ovens. Throw the halved and cherry tomatoes into a large baking tray along with the chunks of carrots, onions and the garlic cloves. Sprinkle some caster sugar and salt on top and drizzle over 2 tablespoons of extra virgin olive oil. Toss everything together well and then place in the centre of your preheated oven for 50 minutes to an hour. Remove when all the veg is looking nicely roasted and slightly charred.
- Carefully transfer to a large saucepan and pour in the plum tomatoes, vegetable stock and a drizzle of balsamic vinegar. Throw in the torn basil and then cover and leave to simmer for around 20 minutes.
- Remove from the heat and using a hand blender blitz until it reaches a smooth consistency. Put back onto a low heat and add in the mascarpone. Heat until the mascarpone has melted into the soup. Stir well and then season with salt and fresh black pepper.
- Serve in bowls with an extra drizzle of olive oil on top and some dried chilli flakes for a bit of heat. The perfect autumnal recipe!