Roasted Tomato Soup recipe
There is something special about soup that makes it just perfect for those cold winter nights. The aroma of roasted vegetables and garlic will make everyone ready for dinner in a snap. What makes this soup unique is the combination of herbs and green onions - the result simply comfort in a bowl.
Serves 6
Ingredients:
- 4 large tomatoes, cored and quartered
- 2 yellow/orange bell peppers
- 2 small carrots or 6 baby carrots
- 2 small yellow onions
- 1 bunch green onions
- 1 tbsp dill
- 1 tbsp basil
- 6 cloves garlic
- kosher salt
- olive oil
- 3 cups chicken stock
- 1 tsp paprika
- 1 tsp black pepper ground
Directions:
1. Preheat the oven to 425 F
2. Core tomatoes and bell peppers and cut into quarters. Arrange on a large baking sheet. Arrange the unpeeled garlic cloves and carrots on the same sheet.
3. Peel one of the onions and cut into quartered chunks. Add to the baking sheet along with green onions, next to other vegetables. Sprinkle everything with kosher salt and drizzle with a bit of olive oil.
4. Place the vegetables in the oven and roast at 425 for 45 minutes.
5. 30 minutes into the roasting, chop one remaining yellow onion and brown slowly in a large pot with a little bit of olive oil.
6. Once the vegetables are done roasting, add to the blender along with the peeled roasted garlic and pulse lightly for a few minutes. The mixture should be chunky but liquid enough.
7. Pour into the pot with the browned onion and stir. Add 3 cups of chicken stock, stir and bring to a steady boil, consistently scraping the bottom and sides of the pot for charred bits.
8. Add ground black pepper, basil, paprika and dill. Taste for saltiness and add extra salt if necessary. If soup is too salty, squeeze a bit of lemon juice into the pot.
9. Reduce the heat and simmer for 30 minutes semi-covered, stirring occasionally.
10. Finish off with a bit of lemon juice and sprinkled herbs if you like.
