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Roasted Tomato Soup
Difficulty Level Easy
YIELD 6 servings, 1 cup each
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.
INGREDIENTS
| 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 | |
PREPARATION:
- 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.
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