Friday, January 14, 2011

Roasted tomato soup

What would winter be without soups to warm us up.  A perfect soup according to me, is one that does not have corn flour for thickening, no color added  to beautify and simply unmessed with.
This one is one such kind.

With January being a national soup month &   with the icy weather we've been having,  its a perfect time to make some soul warming hot & savoury soup. A simple comfort in a bowl & (the roasted aroma of tomatoes should be a good enough reason)  saves me from camping out next to the stove to cook a big amchi meal on this lazy  Friday eve.

This pureed soup doesn't require any recipe to be followed. Ingredients are vaguely mesured and is pretty much of roast, puree, water down to right consistency, season to your taste kind. This one's off  of a magazine read  a while ago which I mentally promised to make it, as it had just a handful ingredients that gets all tossed in an oven, pureed in a hand blender, a sprinkle of paprika, done!
I wish I had the info handy to give the rightful credit for this quick to whip goodness. Here goes!

4 tomatoes (I had plum on hand), quartered
1 small onion, quartered
3 garlic clove, peeled
2 tbs olive oil
1/2 teaspoon salt
1/8 tsp paprika or pepper
2 shallots, finely chopped
Salad croutons and cilantro, optional

Line the sheet pans with parchment. Place the tomatoes, onion and garlic in the  baking pan.

 Drizzle with 1 tsp oil (reserve the other tsp of oil for seasoning). Sprinkle salt and  toss to coat. Bake at 350° for 1 hr. Turn sheet pan halfway once. Cool slightly.


In a stock pot, heat 1 tbsp oil, saute shallots

 add in the roasted tomatoes and a cup of water to puree in the hand blender.

 Add enough water to bring it to desired consistency ( I added 2 cups) and bring it to a boil.

chunky rich soup

Serve the soup with a dash of pepper, a piece of toasted baguette/croutons, romano cheese, pepper as much as you can take (mine's laced with pepper, just the way I like it) and cilantro.  Slurp away!