Roast tomato soup

I know it’s definitely not soup weather in November in Sydney, but as I attempted to clean up my photo backup files I realised that the whole past year was a chronicle of what I spent my days cooking in my cafe. In order to upload daily to Instagram and Facebook I tried to snap a photo or five whenever something looked really well plated and cooked, assuming of course that there were a few free seconds available to me. One recipe I am really proud of and which was a bestseller is my tomato soup.

Funnily enough I never really liked tomato soup before, finding that most attempts were just too thin and saucy instead. Then one morning at the cafe I had the idea of roasting roma tomatoes, which I had never bothered to do, while I sauteed the vegetables for the flavour base. The idea to throw in some diced red pepper was an afterthought that made all the difference. A dollop of pesto upon serving takes it to another level entirely.

I do go to the trouble of peeling the skins off the tomatoes, but it’s easily and quickly done. And trust me, they do need to be roasted, which is no effort at all. As usual the quantities are harder to pin down, as I was making jumbo batches. The amounts given below are a guide only, and should give you four generous serves.

*VEGAN * GLUTEN FREE * DAIRY FREE

Ingredients:

  • 1.5 kg roma tomatoes
  • fresh thyme
  • EV olive oil
  • one brown onion, diced
  • one red pepper, diced
  • one large potato, peeled and diced
  • two garlic cloves, peeled and finely chopped
  • 2 L vegetable stock
  • fresh basil, a few leaves
  • salt and pepper, to taste
  • fresh pesto, to serve

What to do:

Preheat the oven to high, about 220 C. Halve the tomatoes lengthways and arrange on a baking sheet or tray. Sprinkle some fresh thyme sprigs around the tomatoes and drizzle olive oil all over them. Roast for about thirty to forty minutes or until the tomatoes have softened and started to look charred. Remove to cool slightly, and as soon as you can handle them remove the skins and set aside.

 

When the tomatoes have been roasted and peeled heat some olive oil in a stock pot or deep large saucepan. Add the diced onion, capsicum, and potato and saute for about ten to fifteen minutes. Add the thyme and garlic and fry gently for a few minutes more. Add the tomatoes {no need to chop them} and fry for a few minutes, then add the stock and basil leaves. Top up with water if you need a little more liquid, but keep in mind that the tomatoes should be only just covered and almost hard to stir around the pot easily if that makes sense. Reduce the heat to a simmer, check the taste and if necessary add a pinch of freshly ground pepper and sea salt, and let it simmer for about half an hour.

Check for seasoning once more and remove the basil leaves before you blitz it. A stick immersion blender is easiest, but a benchtop blender or food processor are fine. Serve with a spoonful of pesto and a light drizzle of olive oil and some crusty bread.

Bon apetit.

 

  1. It’s oddly warm here right now for November but still SOUP TIME! Pinning.

    Reply

    1. I love soup, I have never eaten more of it then I did this last Winter, and I love it.

      Reply

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