When the sun is shining and the tomatoes are red, fragrant and cheap I love to make this easy, healthy tomato soup. Roasting the vegetables gives it a more intense flavour.
RECIPE
1 kg tomatoes
1 big red onion
1 red pepper/paprika
2 cloves of garlic
½ chilli (optional)
Cut everything in pieces, add 1 T olive oil and spread on bakingtray. Bake in 240°C oven for about 30-45 minutes. Close to the heating element so some bits will get burnt/grilled.
Put everything in your blender, add 2 T chickenstockpowder (or just salt & pepper) and blend for at least 2 minutes. I really think it makes a difference when you let it blend that long. You can add water or stock if you want, I normally don’t.
You can pass it through a sieve to make it even more velvetty.
Serve with lots of black pepper. Fresh basil or thym if you want, add some cream or young goatcheese, although the soup is already great on its own.
Tags: Roasted Tomato, Tomato Soup
May 23, 2008 at 22:38
great summer flavors!
May 25, 2008 at 0:21
that sounds amazing… will follow your suggestions… ;-)
May 25, 2008 at 0:36
It’s really a very nice, summery, happy soup.
Last summer there were a few others who tried it as well. They were also enthousiastic. Not in the least because it’s so easy to make. ;)
When you do make it, please let me know how you liked it.
And even better, make a photo of it!
May 27, 2008 at 19:45
http://kookmetmij.wordpress.com/
Hi robin,
I made it tonight and opened a new blog to show off some of my cooking. Will not do that regulary but what the heck it’s great to be tickled to try new things ;-)
On the blog I wrote how we liked it.
:-)
May 27, 2008 at 20:13
Ah, I read you liked it. Nice!
Congratulations with your new blog, I’ll keep an eye on it. I remember you had some traditional hungarian recipes I’m curious to see.
June 13, 2008 at 14:22
Roosteren maakt idd een groot verschil. Ik smeer de tomaten in met wat honing/olie en iets van tijm erover. Een uur of 4 de oven in en het vruchtvlees pureren met gebakken ui/look, tomatensap en evt bouillon.
June 13, 2008 at 15:17
Vier uur? Dat is wel lang zeg. Op welke temperatuur?
June 13, 2008 at 17:31
Rond de 100 graden. Als ik de tomaten zo serveer houd ik 2-3 uur aan, dan is het velletje nog niet verkleurd.
June 13, 2008 at 20:29
Interessant. Een beetje als zongedroogde tomaatjes, denk ik zo.