Name of Recipe: Roasted Tomato SoupNumber of People: 3-4
Ingredients:
1kg ripe tomatoes, quartered
360g onions, cut into thick wedges
Garlic, to taste
2 red peppers, quartered and deseeded
100ml olive oil
Salt
2-3 chillies, seeds left in
300ml water
4 tsp vegetable bouillon powder
2 tbsps sherry vinegar
4 dashes of Worcestershire sauce
Seasoning
Few sprigs fresh parsley
Preparation:
Pre-heat the oven to 220°C/fan 200°C/gas 7
Put the tomatoes, onions, garlic, and peppers into a large roasting tin.
Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
Put the roasted vegetables in the TM with the chillies, stock, sherry vinegar, and Worcestershire sauce.
Blend for
40-50 seconds / Speed 10, until smooth.
Re-heat
100° / 4 minutes / Speed 2.Check seasoning, serve, garnished with the parsley.
Tips/Hints: Serve as a light lunch with bread, cheese and fruit. This recipe may not need additional seasoning, so taste before you add salt or pepper at the end.
Origin: This recipe has been adapted for the Thermomix from a Come Dine With Me recipe
http://www.channel4.com/4food/recipes/popular-dishes/soup/roasted-tomato-soup-recipe . The original is quite chunky but here I have made it into a smooth, thick soup. I have also tweaked around a bit with the ingredients.
Photo: Larger version here
http://www.flickr.com/photos/34648965@N03/6306477488/in/photostreamMembers' commentscookie1 - We had this with dinner last night. The flavour is wonderful. I only put one chilli in and the subtle flavour of it was just right. Very easy too once you have the vegies roasted.
Tam - Thanks for this recipe - I had some "average" tomatoes that needed using - so mine didn't look quiet as appetising as yours..........but DD5 LOVES it. (Me too). I used apple cider vinegar instead of sherry vinegar and some veggie stock concentrate. I didn't have any peppers - I'll definitely be making some more so I can taste the difference.
After tasting the soup the next day, I don't think I'll add as much apple cider vinegar next time (I should really get some sherry vinegar - presuming you can get it at most supermarkets). It turned quite acidic after resting - never mind, will be cooking it again!!
JB in response to the vinegar - Yes, I would imagine cider vinegar being a bit too sharp for it and would suggest adding a little sugar to it if you are using that type of vinegar. Sherry vinegar is comparatively sweet and may be more to your taste.
Gender: Female
Posts: 710
View Profile WWW Email Personal Message (Offline)
Re: Roasted Tomato Soup (with photo)
« Reply #22 on: May 11, 2012, 10:12:17 PM »
Reply with quote Modify message Remove message Split Topic
When I made it, I am pretty sure the vinegar I used was a balsamic sherry vinegar, so I imagine normal balsamic would work very well as it has that slight sweetness you need. I think other vinegars would probably be too sharp, but it is always fun to experiment
Marina - I had both white and 'normal' dark balsamic on hand so made this with the dark and the colour was fine - so was the taste!
