Food with JP passion - Satisfying soup

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers, who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

This time of year I love making home-made soups and serving them up with this delicious brown bread health loaf lathered with real Irish butter – you are transported to comfort food heaven.

Growing up I was never a huge fan of tomato soup, but as I’ve grown older and my palette has expanded I have come to adore tomato soups and especially this recipe.

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Roasted Tomato Soup


This is my brothers’ and sisters’ favourite soup and I often make it for packed lunches during the week.

Both the soup and brown bread recipes are simple and easy to make, yet both utterly delicious.


The good news is they are both healthy recipes that will satisfyingly fill you up on a cold winter’s day.

However, despite their health value, neither compromise on taste. Roasting the tomatoes brings out their rich, sweet flavour. Simply delicious!

Roasted Tomato Soup

Ingredients: (Serves 4)

800g on the vine small ripe tomatoes
½ red onion roughly chopped
½ teaspoon of sugar
1 teaspoon of garlic salt
1 tablespoon of tomato purée
15 fresh basil leaves
2 teaspoons of olive or rapeseed oil 400ml hot chicken stock
Freshly ground black pepper

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1. Preheat your oven to 200° Celsius

2. Chop the tomatoes in half and place in a roasting tray along with the onion and garlic salt. Pour the oil over the ingredients and toss together

3. Sprinkle over the sugar and black pepper and place in the oven to roast for 30-35 minutes

4. Once nicely roasted and burnished remove the tomatoes from the oven and pour over the stock, tomato purée and basil leaves and stir all the ingredients together

5. Transfer the mixture to a processor or blender and blitz together until nice and smooth, then press through a sieve, for a really smooth texture, using the back of a wooden spoon

6. Serve in warmed bowls along with some cheesy croutons and a scattering of some fresh basil

Contact JP

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy

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