Soup Kitchen: A take on tomato.
I always seem to end up making soups when I have a lot of vegetables about to go bad which need using up. Not that soups aren’t worth making any other time, but they really do take something you might otherwise throw away and turn it in to spectacular comfort food.
I’ve never made tomato soup before. but here’s how I did it last week. I think the recipe could do with some refinement. Whilst I like the chunky texture and the sweetness the roasting gives to the tomatoes, I don’t like the bits of skin and seed you get – I will have to find ways to improve this. Still it tastes good and to be honest I’m just a bit fussy when it comes to tomatoes. Blending all the tomatoes and sieving will provide the smoothest end result.
1 onion, chopped in to thin slithers.
5 cloves of garlic
A large drizzle of olive oil.
A little butter
Some balsamic vinegar (I used my smoked white balsamic with chilli from Rickety Bridge)
500ml of vegetable stock
A few drops of hot pepper sauce
Cut the tomatoes in half and place skin side down in a roasting tin. Add the cloves of garlic (whole, skin on) and drizzle with the olive oil. Roast until the garlic cloves are soft (about 40 minutes at 160 degrees).
Meanwhile, soften the onions in the butter, in a large sauce pan. Once translucent, add the balsamic vinegar and stir on the heat until caramelised.
Blend half of the cooked tomatoes in a blender with the stock and garlic (squeeze the soft roasted centre from the cloves). Add this to the pan with the onions. Roughly chop the rest of the tomatoes and add to the pan. Warm through and then serve. I served with a drizzle of balsamic glaze, a few drops of hot pepper sauce and some toasted rye bread.
If you want you can just blend all the ingredients together for a much smoother finish.