Rustic Roast Tomato Soup

"This is an intensely flavorful tomato soup, surely not like anything in a Red and White can you may have grown up with."
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Turn your oven on now so that it's pre-heated ready to cook later on! Heat settings are 200°C / 400°F .
  • First, peel the tomatoes. Do this by making a small cut in the skin then plunging the tomatoes in boiling water for 1 minute.
  • Run cold water over the tomatoes and the skins can then easily be peeled off. Cut the peeled tomatoes in half with a sharp knife, avoid squashing them.
  • Peel and finely chop the garlic. Place the halved tomatoes on the baking tray, cut side upwards. Sprinkle the garlic over the tomatoes and spread the basil leaves over the top.
  • Sprinkle two tablespoons of olive oil over the basil and tomatoes. Place the baking tray in the middle of the oven and leave it there for an hour.
  • Peel and finely chop the onions. 40 minutes before the tomatoes are roasted take the tray from the oven and sprinkle the chopped onion over the tomatoes. Put the baking tray back in the oven.
  • 20 minutes before the tomatoes are roasted, peel the potato, chop it into four and place it in a pan with carrots and 470 ml (1 pint) cold water. Place the pan on the stove and bring to a gentle boil.
  • When the tomatoes are roasted, take the potato and carrots off the heat and mash coarsely with the water.Add the tomatoes to the pan of potatoes and remash. Add the tomato paste, a couple of shakes of Lea and Perrins and season with salt and pepper to taste.
  • Leave the blended soup in the pan and gently reheat for around 5 minutes stirring every minute or so. Don't let the soup boil.
  • Taste the soup and add any more salt or pepper according to taste.
  • Serve in warm soup bowls and garnish with a couple of basil sprigs if any is left.

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Reviews

  1. This soup is delicious! Couldn't get shallots so I used about 3/4 of what was kind of a strong onion. The recipe doesn't say what type or size potato to use, or how to cut the carrots, so I used a medium yellow potato and cut the carrots into large chunks. Also, I wish the recipe mentioned what temperature to boil them in. Medium-high did the job for me. I used three cloves of garlic but didn't dice them. I left them whole and threw them into the baking pan and roasted them with the tomatoes. The flavour definitely took. Topped the soup with fresh grated parmesan and served it with Ridgely's Ultimate Breadsticks . They went PERFECTLY together. I'll definitely make this again.
     
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RECIPE SUBMITTED BY

I spend 8 days out of every 2 weeks on the road with my job. I work with 13 others covering the entire province of British Columbia building and maintaining microwave radio and cellular telephone sites. We often cook for ourselves while on the road, mostly out of a well founded sense of self preservation from restaurant food. Simplicity is the key to our cooking as time and ingredients are often scarce. This does not let anyone off the hook however when the rest of the crew digs in, and it is not uncommon for someone to take your dinner tonight and change it to make it their own and serve it back to you a day or week later. The picture above is one of our remote sites in northern BC aptly named, at least for this venue, "Frypan Peak" <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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