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However, since we'll all be out and about today in one form or another and it is on the brisk side, what could be more comforting to come home to than a delicious bowl of soup? I took a Bittman recipe that was published in the Toronto Star yesterday and flipped it around as I'm known to do, pureed it because I'm not a huge "chunky" fan of tomato soups, and dropped the fat content to a more reasonable level. The best part of this meal though is that it's a perfect wintertime staple - you don't need to rely on Summer's vine-perfect tomatoes for flavour, si
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Blackened Tomato Soup
Serves 4
28 oz canned, whole San Marzano tomatoes
2 tsp olive oil
1 small onion, minced
1 medium carrot, diced
2 tbsp minced garlic
1/2 tsp cayenne pepper
1 tbsp black pepper
2 cups vegetable stock
2 cups water
1/4 cup basil leaves, torn
- Heat oven to 375F.
- Drain tomatoes, reserving liquid.
- Coarsely chop them and turn out onto a baking sheet lightly misted with PAM.
- Roast, stirring once or twice, about 30 minutes.
- Put olive oil in a deep pot over medium heat.
- Add onion, carrot and garlic and cook 5 minutes. Add cayenne and pepper.
- Stir in stock, water, everything in the roasting pan and reserved tomato juice.
- Bring soup to a boil, then lower heat to a simmer.
- Cover and simmer 30 minutes.
- Puree with a stick or hand blender. (Alternatively use a regular blender, doing it in batches and returning to pot).
- Stir in basil, cook until just wilted. Serve immediately.
Amount Per Serving
Calories: 83.0
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 750.7 mg
Total Carbs: 14.2 g
Dietary Fiber: 2.8 g
Protein: 2.4 g
Thanks Sarah for this gorgeous soup, I love soups made of roasted vegetables, I wonder why I never thought of making it with tomatoes?? It's perfect for the HoTM!
ReplyDeleteLooks yummy. I tried the tomato soup from Veganomicon and didn't care for the texture. Perhaps it is time to invest in an immersion blender...
ReplyDeleteWhat a truly beautiful and delicious-sounding recipe...
ReplyDeleteHmmmmm, this looks so yummy Sarah, thanks for the recipe.I am going to try this the first chilly day we get here in SA!
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