This is a very simple take on what is actually, boringly, one of my favourite soups; tomato. There’s something in particular about Heinz’s cream of tomato soup that brings back fond childhood memories; the gloopy orange liquid, slightly spicy taste, and the way I always ate it far too hot and ended up burning my mouth. I’m a big fan of real food but sometimes you just have to love the processed crap as well. Anyway, this recipe takes simple tomato soup and imbues it with a whole load of different flavours. The roasting process both sweetens the vegetables (ok, fruits) and adds a certain smokiness, since I left them in the oven for a little longer than intended; they didn’t burn as such but the onions turned a nice golden colour and the skin on the peppers blistered and bubbled.
This is a really easy soup to throw together in advance; I roasted the veggies in the oven while baking a pie, to make the most of the oven being on, and then simply blended all the ingredients in a large bowl and threw them in a tub to keep in the fridge, in anticipation of a stupidly busy week with no time for food preparation. To serve simply tip the soup into a saucepan, add a little more water to thin it out if you like, heat up and serve with a splash of cream and crusty bread.
Roasted tomato soup
From Steamy Kitchen
I just used water for this soup since I was in a rush and didn’t have stock right there under my hand, and the flavours of the ingredients were more than enough to carry it. But if you want a bit more flavour, or general savouriness, then use a vegetable or chicken stock.
6 salad tomatoes, sliced into 4 or 5 slices
1 red pepper, halved and deseeded
1 small white onion, peeled and sliced into 4 or 5 slices
4-5 small red chilli peppers (mine weren’t a very hot variety)
2 tablespoons light olive oil (not the good stuff, since you’re cooking it)
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3 tablespoons parmesan cheese
1 cup of water or stock
1. Lay the sliced tomatoes, halved pepper (cut side down), sliced onion and chillies on a baking sheet. Sprinkle very lightly with salt and drizzle with the olive oil. Roast in a 160 C oven for 30-40 minutes, or until the onions are turning lightly brown and the skin on the pepper is blistering and turning black at the edges.
2. Remove from the oven and tip into a large bowl (or saucepan, if serving immediately) along with the spices, cheese, stock or water and plenty of salt and pepper. Using an immersion blender, blend until you have an almost smooth puree (I like a little bit of a chunky texture for most of my soups). Taste, add more salt if necessary, then either box up for future use or bring to a simmer and serve.
Serves 2. I only kept mine in the fridge for 24 hours but I imagine it would last a couple of days. If you want to keep it longer then freeze in one-serving portions for easy eating in future.