Summertime might still around but the idea to have a seasonal soup is always appealing like a roasted tomato soup.
When I am thinking about a summer soup a few suggestions are crossing my mind like a fresh pea soup, a vichyssoise, a gaspacho and of course, a roasted tomato soup.
Making a soup should be simple and it it shouldn’t take too long to make, that way you can it enjoy it at all times – I love a bowl or mug of soup as a healthy and satisfying snack when the chilly days are back. One or two ingredients are usually involved to make it. Depending on the texture and flavour you want, you can choice between different liquids like water, vegetable stock, cream, milk or a mix of everything!
This roasted tomato soup is pretty simple and it comes from my heart – probably more how I want to please my tastebuds. The recipe is not strict, I encourage you to play with the recipe I have detailed below to discover your favourite combination. A great tomato soup must be, for me, slightly acidic, have a touch of natural sweetness from the quality of tomatoes being used, and a kick from the vinegar.
The only things that I can share with you today is, think how you could imagine this roasted tomato soup in your soup bowl.
I can see my roasted tomato soup, with a bit of body, but definitely not a watery soup. To make it happen, I just add a splash of water at the end when I blend the soup.
I imagine my roasted tomato soup, with a vibrant read colour and shiny. It comes from the way how you roast the 2 main ingredients, tomatoes and red onions. Sometimes, to make the colour even brighter I like to add a red pepper to the mix.
Finally, I want my roasted tomato soup tasty. For this, I always add a splash of Cabernet Sauvignon Vinegar. The king of vinegars!
Ingredients: 1kg tomatoes, 3 red onions, 3 garlic cloves, 1 spring of thyme, salt, pepper, 1 splash of Cabernet Sauvignon Vinegar, olive oil.
- Turn the oven on at 180 degrees Celsius.
- Wash your tomatoes, quarter them and put them in a roasting tray.
- Peel the onions and garlic, then slice them. Add the onions and garlic into the roasting tray.
- Season with olive oil, salt, pepper, thyme and the vinegar.
- Roast the tomatoes and onions for 35-40 minutes or until they are cook and with a light caramelization.
- Make sure that you can always see the natural juice at the bottom of the tray.
- When roasted, take the thyme off and blend the soup. If needed, add a splash or two of water to get the right consistency. The consistency should be smooth with a bit of body but not too thick.
- Adjust the seasoning with salt, pepper. If the roasted tomato soup is too acidic add a pinch of sugar. If the soup is too flat add a splash of Cabernet Sauvignon Vinegar.
A slice of Focaccia is a great accompaniment with this delicious roasted overripe tomatoes soup.
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