Roasted Tomato Soup

Roasted Tomato Soup

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Written by Fivos

Roasting is a cooking method that changes the texture and the flavour of any vegetable. Roasted tomatoes are simply cooked surrounded with dry air in a closed environment. The flavour of the tomatoes becomes more intense and the aroma in the kitchen is pure magic. The following soup might probably be the simplest soup you will ever make.

Yield: 3 litres

2 kilos of tomatoes cut into wedges, preferably ripe
Salt and pepper
Extra Virgin Olive oil as needed
1 liter vegetable stock/broth as needed (see my recipe)
3 medium onions diced
10 leaves of fresh basil

*Place the tomatoes in a bowl and add enough olive oil to barely coat them. Toss them well in the bowl.
*Season them with salt and ground pepper and place them in a couple of shallow roasting pans (sheet pans).
*Place the pans in the oven and roast for 30 minutes.
*While the tomatoes are in the oven, add just enough olive oil to coat the bottom of a 3 liter pot. I tend to use oil sparingly and as needed. Add the onions and let sweat until they become translucent. Season with salt and pepper.
*Add the roasted tomatoes to the sautéed onions, along with the juices accumulated in the pans, stir and add the basil.
*Add enough stock to cover the tomatoes and cook until the tomatoes become soft. That should take 15 to 20 minutes on low heat.
*Purée the soup by using an immersion blender or a bar blender.
*Adjust the seasoning with salt and pepper. Adjust consistency by adding a bit more stock/broth if necessary.

Tips for success:
You may use any type of tomatoes such as Beefsteak, Plum or even Cherry.
This soup may be served cold aswell, just like the famous Spanish Gazpacho, which is made with raw vegetables and tomatoes. Very refreshing indeed.
If you want to make it a bit creamy you may add some coconut cream for a richer flavour.
You may substitute the basil with fresh chopped cilantro, about ¼ of a cup.
Sweating in cooking, means to cook vegetables in fat without them turning brown.






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