danidee
3 years ago5,000+ Views
So one of my friends from the East Coast sent me a text message earlier today of a picture of her front step covered in snow. While this week's storm is certainly not the 'storm of the century' that the media insisted it would be, it is safe to say it's sufficiently cold outside and that my Northeast friends would probably benefit from a nice warm recipe. This roasted tomato soup is a savory update of your pantry's can of Campbell's. Serve it nice and hot with some crackers, a thick cut of bread, or even that obligatory grilled cheese sandwich. Prefer Creamy Tomato? Add a splash of coconut milk to your broth for a wonderful variation. ---------------------------------------- Vegan Roasted Tomato Soup 5 tomatoes, cored and quartered 1 large red bell pepper, seeded and quartered 3 medium yellow onions, peeled and quartered 1 - 2 tablespoons extra-virgin olive oil 5 plump cloves of garlic, unpeeled A pinch of sea salt 2 - 3 cups light vegetable stock or water 1/4 teaspoon paprika 1. Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil. 2. Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven. 3. Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.
9 comments
View more comments
@GetFitwithAmy @flymetothemoon I bet this would taste fantastic with the rosemary bread that @Spudsomma posted a few weeks ago: http://www.vingle.net/posts/670757-Stacey-Snack-s-Rustic-Rosemary-Bread
3 years ago·Reply
I need this today--I think it would conquer this nagging cough!
3 years ago·Reply
I love that the photo has some whole roasted tomatoes as garnish!
3 years ago·Reply
@danidee trying this combination tonight!
3 years ago·Reply
@inthekitchen Be sure to tell me how it comes out!
3 years ago·Reply
21
9
20