Roasted Tomato & Garlic Soup
Serves 4
This soup is light in consistency but full of flavor, making it perfect for late
summer, when tomatoes are at their best. Charring the tomato skins under the broiler
gives the soup its delicious smoky flavor.
- 5 medium ripe tomatoes
- 2 tbsp olive oil
- 1 onion, chopped
- 5garlic cloves, coarsely chopped
- 6 cups (1.5 liters) chicken or vegetable stock
- salt and black pepper
- store-bought pesto to serve
STEPS :
- Cut the tomatoes in half and arrange them, cut- side down, in a single layer in
a baking dish. Place the tomato halves under the broiler, close to the heat, for
3 minutes or until the skins are charred.
- Roast the tomatoes in a 350°F (ISO°C) oven for about 15-20 minutes, until they are
soft. Remove them from the oven and leave to stand for at least 4 hours.
- Peel the tomatoes, and squeeze the skins directly into the baking dish to extract
all the juice. Discard the tomato skins, then coarsely chop the flesh, adding it
to the juices in the baking dish.
- Heat the oil in a large saucepan, add the onion and half of the garlic, and cook
gently, stirring occasionally, for a few minutes until soft but not browned.
- Add the stock, the tomato flesh and juices, and the remaining garlic and bring to
a boil. Lower the heat and simmer for 5 minutes, then add salt and pepper to taste.
- Serve immediately, with a bowl of pesto so that everyone can stir in a spoonful
just before they eat.
MEXICAN ROASTED TOMATO SOUP
Add 1/4 tsp ground cumin and 1/4 tsp crushed dried mild red chilies to the seasoning
and proceed as directed. Instead of pes to, serve with a relish made with 3-4 tbsp
chopped cilantro leaves, 1 tbsp chopped raw onion, and 1-2 tbsp lime or lemon juice.
SUN-DRIED TOMATO SOUP
Add 2-3 chopped sun-dried tomatoes with the onion and garlic in step 4 and cook
as directed. Garnish with finely shredded fresh basil.
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