My ultimate tomato soup – oven roasted tomatoes, garlic, chillies, red onion and Romano peppers give this soup the deepest of flavours.
I wanted to make a tomato soup which tasted differently to my other versions, which are quite heavily spiced. With this soup I oven roasted the vegetables and added them to a soup base of fried celery and carrot along with some stock and herbs. The result was a true tomato soup with a real depth of tomato flavour.
To accompany the soup I made some simple croutons out of a couple of slices of sour dough bread – rubbing the cubes in the same tray as the roasted vegetables helped imprint the flavour into the croutons.
Gives two large portions
Preparation and cooking time less than 1 hour
Ingredients and method
2 sticks celery – slice thinly
3 medium carrots – peel, slice thinly
1-2 tbsp. olive oil – plus a little extra to drizzle on croutons
6 round tomatoes
3 small red onions
1 Romano pepper – remove stalk and seeds before roasting
1 large red chilli – remove stalk and seeds before roasting
4 cloves garlic – keep in skin for roasting (prevents it burning)
1 litre stock – chicken or vegetable
2-3 tsp brown sugar
salt and pepper
2 slices of sourdough bread
4-6 basil leafs
1 tbps chopped parley
2 bay leafs
Method: start by preheating your oven to around 200°C, space out the tomatoes, onions, chillies, Romano peppers and garlic on a non stick backing tray then roast for 15-20 minutes then remove from oven and set aside to cool.
In a deep stock/soup pot warm 1-2 tbsp. of olive oil over a medium heat then add the bay leafs, celery and carrot. Fry for around 5 minutes until the carrots and celery begin to soften then remove from the heat. Once the roasted vegetables are cooled remove the skins from the pepper, tomatoes and garlic then add (along with the chilli) into the soup pan and return to the heat. Fry for a further 5 minutes then add the stock followed by the herbs (basil and parsley), bring to boil then reduce to a simmer for 20 minutes.
As the soup simmers make the croutons – cut the sour dough into 2cm cubes then tip them on to the same baking tray used to roast the vegetables, rub the cubes of bread into the tray to absorb and juices or residue left from the roasted vegetables then drizzle with a little olive oil. Place in the oven at 200°C and bake for 8-10 minutes until golden and crispy, remove from oven and set aside to cook.
Remove the bay leafs from the soup then use a stick blender to blitz the soup until smooth. Add 2 teaspoon of brown sugar, a generous amount of black pepper and season with a little salt. Taste test and adjust seasoning to taste. Heat the soup through then ladle into soup bowls, adding a generous handful of croutons just before serving. Enjoy.