I love making soups! Love the combination of making my own broths and stocks, and, experimenting with the flavour combinations that enhance the taste of good ol’ homemade soups, and for ease of cooking, one pot wonders!
The weather this past week has been nothing that held the promise of Springtime… as expected, based on the recent past few years, for the first week of the season of renewal, the temperatures plummeted and there were downpours in some parts of SA – a time that I was glad I had home made soup to keep me company during my time away from home
An oldie blog post, in this Sweet potato and Tomato soup blogged over a year and a half ago, reminds me that there is always a new take on soup ingredients, and this tomato soup make did not disappoint the taste buds. Slow roasted ingredients add to the taste factor in this make, coupled with a hearty home made flavorful vegetable stock (or chicken stock for non-vegans). I deem roasting the garlic an imperative, as it adds a smoky garlic taste with no aftertaste too!
Serving 4, this soup is quick to make [while the ingredients are roasting, you can attend to other chores :)], nutritious and hits the spot on a cold or warm day. Served with gluten and grain free breads, or a I did, with a vegan, gluten free, garlic and herb focaccia bread, this soup is a filling and nourishing meal, that can be made ahead, and frozen for a ready to use heat and eat meal.
6-8 ripe tomatoes , quartered (I used Italian tomatoes, Plum tomatoes are a good option too)
6 large cloves of garlic, unpeeled
1 red pepper, cored, de-seeded and sliced
2 tblsp extra virgin olive oil or ghee
1 small-medium red onion (peeled and thinly sliced)
1-2 cups vegetable stock (home made, sugar free OR home made chicken stock for a non-vegan soup)
1 tsp paprika, powdered
Himalayan or Sea salt and freshly milled black pepper to taste
Optional: ½ tsp cumin seeds
Fresh basil and sugar free coconut cream to garnish
- Preheat the oven to 180° C. Arrange the garlic, tomatoes and red pepper slices in an ovenproof dish, drizzle with the fat of choice, and, season with salt and pepper. Roast for about 40 minutes, until the veggies are well done and slightly chargrilled.
- While the tomatoes roast, heat a tablespoon of olive oil or ghee in medium sized pot on the stove top, add in the cumin seeds if using, allow them to sizzle and become aromatic, then add in the onions and saute until the onions are soft and translucent. The onions may be omitted if preferred. Go onto the next step in the recipe.
- Remove the roasted vegetables from the oven, and carefully peel the garlic cloves (they should pop out their skins effortlessly.
- Add the roasted veggies into the pot with the sautéed onions, and mix well to combine the ingredients. Using a hand held blender or immersion blender, puree the ingredients in the pot or, you may transfer them to a food processor or liquidizer and puree. Once pureed, return the tomato puree to the pot, on medium stove top heat, and add in the vegetable stock. Heat through, and season with salt and pepper, and paprika, to taste. You may stir in up to half a cup of sugar free coconut cream for a richer taste and smoother texture.
- The soup is now done. Garnish with fresh basil leaves and coconut cream to serve. You may allow it to cool, pour into freezer proof containers with serving portion each, and freeze. When ready to eat, thaw out and heat.