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Soup of the Week: Roasted Tomato

Another simple way to make a late summer harvest soup.

Kelly Rossiter

By Kelly Rossiter
Toronto, Canada | Fri Sep 19, 2008 02:00 AM ET

roasted tomato soup photo


Kelly Rossiter

READ MORE ABOUT:
Cooking | Soup Of The Week | Vegetables

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

  1. 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.

  2. 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.

  3. Place baguette slices on a broiler pan and top with Parmesan cheese. Broil until cheese is melted and bread is toasted 2 - 3 minutes.

  4. 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

 
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