This is a variation of the roasted tomato soup recipe I featured in Super Natural Cooking. I love it because it’s one of those recipes that is quite simple, but the results are absolutely chef’s kiss. You use just a handful of ingredients – tomatoes, garlic, red pepper, etc. – then slice and roast them to the point of browning and collapse. Puree, season with a kiss of smoked paprika, and enjoy. That’s it.
The inspiration for this soup came years ago when I picked up a Mariquita Farm Mystery Box. So heavy, I suspect it weighed in the thirty pound range. The bus was overflowing with a rainbow of produce – little gem lettuce, Hungarian spicy peppers, lacinato kale, Danish carrot beets, minicor carrots, tomatoes, sweet peppers, chard and scallions. Hidden beneath the rest of it, at the very bottom, so as not to crush her leafy neighbors, was a hefty rouge vif d’estampe pumpkin the color of a fiery sunset. Plenty to keep the kitchen lively in the coming week. But we started by reaching for the tomatoes – slicing them, dicing, and enjoying them raw. And there *still* were plenty that needed to be used up. I thought of the roasted tomato soup in Super Natural Cooking, fired up the oven, and started slicing.
Serving a soup like this along with some freshly baked bread is the way to go. Some favorite options:
If you enjoy making soups as much as I do, you’ll want to start making your own homemade bouillon powder. So easy, and nice to keep on hand!
Continue reading Roasted Tomato Soup on 101 Cookbooks
Source: 101 Cookbooks
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