This is such a quirky book with the most amazing uplifting cover. Tomato ketchup has always been in our cupboards at some stage in our foodie journey.

The introduction is full of historic facts plus varieties of tomato ketchup. Facts on flavour and Nutrition and ‘What Goes with Ketchup’.

Throughout the book, you can find recipes to suit all tastes and cooking abilities. Browse through the recipes and feel inspired by how you can enhance the food with tomato ketchup.

Try out – canapes and starters to breakfasts and main meals, soups, sauces and dressings.

When you open the kitchen cupboard and pull out the bottle of tomato ketchup ‘The Ketchup Lover’s Cookbook’ is ready to offer you delicious recipes to inspire your tastebuds

Try this deliciously warming soup recipe (ideal for vegetarians), adapted from the original recipe.

Smoky Paprika Roasted Tomato Soup
Serves 4

Ingredients
1kg juicy, ripe tomatoes, halved  (add 2 roasted red bell peppers for a fuller flavour)
2 large red onions, finely sliced
3 garlic cloves, left whole and unpeeled
2 carrots, finely sliced
1tsp sugar
3-4 tbsp olive oil
2tsp smoked paprika
3 tbsp ketchup
200ml hot vegetable stock
2-3 drops red wine vinegar
4 heaped tsp crème fraiche
4 tsp dried basil (optional)
4 sprigs basil
Salt and freshly ground pepper

Lovely fresh sourdough or crusty bread to serve.

Method
• Preheat the oven to 190 degrees C (170 degrees C fan/375 degrees F/gas 5)
• Place the tomatoes (or mixture of red bell peppers and tomatoes) cut side up, in a roasting pan with the onions, garlic and carrots. Sprinkle with the sugar, drizzle with the olive oil and season, to taste, with salt and pepper
• Roast in the preheated oven for 45 minutes, or until the vegetables are tender and starting to char around the edges. Worth keeping an eye on them at this stage. Turn the onions and carrots in the oil to prevent them from sticking.
• Remove the garlic cloves and squeeze out the garlic into a large saucepan, discarding the stalks. Add all the roasted vegetables and any remaining oil and set over medium heat. Stir in the smoked paprika, cook for 1 minute then add the ketchup and the hot stock. Bring to the boil, then reduce the heat to medium and cook for 5-10 minutes.
• Blitz the soup in batches in a blender until smooth.
• Return to the pan, stir in the vinegar and reheat gently.
• Ladle the hot soup into bowls and swirl in the crème Fraiche and basil oil (if using).
• Garnish with sprigs of basil and serve immediately.

This soup recipe has a distinctive smoky taste. The addition of the ketchup and red wine vinegar gives it a tangy edge.

‘The Ketchup Lover’s Cookbook’ is published by HarperCollins and is available from all bookshops and the usual online outlets.

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