Kelly Rossiter
READ MORE ABOUT:
Earlier this season I gave you a recipe for a pretty straightforward tomato soup. Because I made that soup in July I used canned tomatoes, but now I have a basket of very ripe tomatoes from my vegetable lady. I wanted to make something with a different kind of flavour from that last soup, so I decided to roast them first. I also had some green peppers, red onions and garlic from the vegetable lady, so I roasted them all together.
I left the skins on the tomatoes and removed them after the tomatoes had cooked. That way they just slip off and you can discard them. I don't mind tomato seeds in my soup, but if you don't want them, then peel and seed the tomatoes before roasting them. Once I had everything roasted and in the soup pot I pureed it with my immersion blender and the result was quite creamy. I had some stale baguette, and in the interest of using up all my leftovers, I made Parmesan toasts to go on top.
This was a very easy recipe with almost no active time, although you do need an hour for the roasting. This was one of those soups that I just tossed together, so my ingredient list is approximate.
Roasted Tomato Soup
1 1/2 - 2 lbs fresh tomatoes, cut into quarters
1 green or red bell pepper, cut into quarters with seeds and membrane removed
1 medium onion, chopped roughly
2 - 3 cloves of garlic, peeled
olive oil
salt and pepper
3 cups chicken or vegetable stock
6 thin slices of baguette
grated Parmesan cheese
chopped basil for garnish
- Heat oven to 350F. Place tomatoes, pepper, onion and garlic in an oven-proof dish. Pour in enough olive oil to coat the vegetables. Sprinkle with salt and pepper. If you want a spicy soup, you could add some red pepper flakes. Roast for an hour, or until the vegetables are soft.
- Place roasted vegetables in a large pot and add stock. Heat to boiling, then lower heat and simmer for five minutes. Puree soup in blender in batches if necessary or using an immersion blender.
- Place baguette slices on a broiler pan and top with Parmesan cheese. Broil until cheese is melted and bread is toasted 2 - 3 minutes.
- Ladle soup into bowls, top with Parmesan toasts and sprinkle with chopped basil.
Difficulty Level: Easy
Related Recipes
Soup of the Week: Potato Tomato
Soup of the Week: Tomato
Find Your Dinner at the Farmers' Market: Garlic Tomato Sauce
Find Your Dinner at the Farmers' Marked: Olive Oil Mashed Potatoes
-
- {}
