Usually by this time of the year my back yard is full of a few different varieties of tomatoes and I am giving them away frantically so they don’t go bad before I can eat them all. Sadly, this year I wasn’t able to plant a garden like I had hoped but luckily for me, my local farmer’s market still has tons of tomatoes to offer.
I had an idea to make some tomato soup so on Saturday I bought 3 pounds of tomatoes (a couple different varieties) and some red bell peppers. Here is my recipe for Roasted Tomato and Red Pepper Soup. Enjoy!
What you will need: (this recipe yielded about 8 c)
2-3 pounds of tomatoes (your choice of variety)
2 red bell peppers
1/2 white onion
5 cloves of garlic
1 small bunch of fresh thyme
4 T olive oil
1 T balsamic vinegar (my secret ingredient)
2 c low sodium vegetable stock
1 c water
1 handful of basil
salt and pepper to taste
What you will do:
1. Pre-heat oven to 400 degrees F and line a cooking sheet with foil. Clean bell peppers of seeds and rib, rinse tomatoes and arrange on cooking sheet (if using large tomatoes cut in quarters and place seed side up). Add the garlic, the onion, the thyme and drizzle the olive oil and balsamic on. Season with salt and pepper and roast for no less than 60 minutes.
2. When veggies are done roasting, let rest and cool. When cooled, carefully pour veggies into blender, add basil and mix on low setting and slowly add the vegetable stock and water and continue to blend until you have reached a smooth consistency.
3. Either warm in a pan to eat straight away or refrigerate for later.
I used my Vitamix for this. If you do not have a high-powered blender you can use an immersion blender. I did not strain my soup as I like the more rustic consistency. If you want a smoother soup, strain before warming and serving.
TIP: I used 2:1 vegetable stock to water because I like to control the amount of calories for this really healthy and hearty soup but do feel free to use full stock. Also, by adding heavy cream instead of the water you will have a creamy tomato soup or just add a dollop of sour cream at the end.
If you want to give your tomato soup an amazing presentation do what Bistro Jeanty, in Napa, does. Add some puff pastry and bake in the oven.
To re-create the delicious puff pastry tomato soup like Bistro Jeanty:
Pour some soup in an oven proof dish, cut out a piece of puff pastry that is slightly bigger than the dish. Brush the pastry with an egg wash (1 egg, 1 T water and slightly beaten) and cover the dish making sure the pastry doesn’t touch the soup. Cook in a 450 degree F oven for about 15-17 minutes or until the puff pastry has risen and is golden brown.
It makes for an amazing presentation and it is so much fun to break through the puff pastry in search of your delicious tomato soup.
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Cheers and happy eating!