My friend Kelly was talking about living on grilled cheese sandwiches and tomato soup the last time I saw her and I got all inspired. I found Sunny Anderson’s recipe for Roasted Tomato Soup and decided to give it a try.
Tomato soup from a can has always freaked me out but when I used to work in publishing way back when there was a cafeteria in our building. They made the best soups I have ever had, including a tomato soup. The first time I worked up enough courage to try it I was blown away. There is no similarity between canned soup and the real deal.
I only used one red pepper in this recipe because I was worried about it dominating the soup. It is winter so the tomatoes at this time of year are a little anemic. In a bowl I oiled and seasoned de-seeded tomatoes, red pepper, onions, garlic and thyme. I also added some balsamic vinegar, great idea Sunny!
She says to put them on a tray with the skins side up and roast them until lightly charred. I did this with trepidation. Normally I line the tray with parchment paper. Oh it all smelled so good as everything roasted away! I was so happy until….
Doh!!! OK, this really made me mad! I thought for sure I was going to have to throw the tray out but after scrubbing and scrubbing… it is almost-usable again. Not happy about this part at all! Grrr…
Back to the cooking… You saute a can of tomato paste.
Add the veggies and all their juices.
Stir in chicken stock and simmer for 20 minutes. Season.
Sunny recommends using a blender to bring everything together but I used my food mill instead. I have to keep my blender clean for smoothies. I used the medium blade so there would be some texture but no skins.
I ate this soup and realized, it seemed to be a little bit familiar. Then I remembered, Oprah’s Tomato Roasted Garlic Soup! Both are very good soups but not as good as the one I used to get from that cafeteria in Ottawa all those years ago. But, to be honest, that one was probably filled with heavy cream. I can eat this one with zero guilt.
I enjoyed Sunny’s soup and its depth of flavour and appreciated that it was still healthy to eat. I will be honest, I thought it was going to be boring, but it wasn’t. Roasting the veggies enhanced their natural flavours which made for a fabulous soup. I ended up enjoying bowls and bowls of it for lunch for days. Very comforting and easy. Too bad I can not forgive her almost ruining my baking sheet! I give this recipe four out of five wooden spoons.
Thanks for the inspiration Kelly!