It hasn’t really dropped below 10˚C but I might as well recognise that it is already winter– especially if this means we get winter out of the way now and we have spring to look forward to 🙂
Winter means time to open the recipe book for nice warming soups. I looked at my Delia’s Vegetarian Collection book which has some really good and easy to follow recipes. I have to warn you, thought, that some of the recipes in that book are quite high in fat so choose well.
I chose this soup because I love the taste of roasted tomatoes. I am lucky I live just a minute walk from Cardiff Market which has a history of trading since the 1800s! Two kilos of medium-sized ripe tomatoes are only a little over £1 – bargain! Buy from your local market, if you can.
(An aside – this reminds me of the Sundays when my Nanay (mother) used to take me to the palengke. We would walk the Pulilan bridge to go to the market. Our first stop was a vegetable stall where we were suki (favourite customer) so we got our veggies at a special discounted rate. If my Nanay planned to buy meat for that week, she usually asks the veggie vendor to look after me as I hated (still do!) going to the butcher.)
Right on to the recipe. Dan said it’s the best home-made soup he has ever tasted but maybe he is a bit biased 😉
You will need:
- 700 g medium red tomatoes
- 20 g/bunch of basil leaves
- 4 tbsp extra virgin olive oil
- 1 big clove garlic (peeled and chopped)
- 110 g potato
- 1 tsp tomato purée
- 1 tsp balsamic vinegar
- salt and pepper
For olive croutons:
- 4 medium slices of ciabatta bread, cubed
- 1 tbsp olive oil
- 1 tbsp olive tapenade or paste
- roasting tray
- mortar and pestle
What to do:
- Pre-heat the oven to 190˚C (on my fan oven, I had it on 150˚C)
- Skin the tomatoes – you do this by pouring boiling water on the tomatoes and leaving it for 1 minute. After that it’s easy to skin the tomatoes.
- Half the tomatoes, put them on the roasting tray (cut side uppermost) and then generously season them with salt and pepper. Sprinkle each tomatoes with olive oil, the chopped garlic, and then top each one with basil leaves. Coat the basil leaves with oil first!
- Roast the tomatoes for 50 – 60 minutes or until the edges of the tomatoes are blackened. This gives the tomatoes a smoky flavour. http://farm4.static.flickr.com/3206/3036891255_b09d67a07d.jpg
- Peel and chop the potato into little cubes then put it in a saucepan with some salt, 425 ml boiling water, tomato purée and simmer for 20 minutes. Leave to cool.
- Ok the croutons– you can buy ready made croutons but this is so yummy that it’s worth giving it a go. In a bowl, place the bread cubes, olive oil, and olive tapenade/paste. Toss them so that the bread cubes get a good coating. Put the bread cubes in a baking sheet and bake them in the oven for about 8 minutes – make sure you don’t forget to check on them as they burn easily. Leave to cool when done.
- When done, remove tomatoes and scrape everything to a food processor (juices and all the crusty bits!) and also add everything in the potato saucepan. Whiz lightly so it’s not so uniformly puréed.
- For the basil purée, use the rest of the basil and put them into a mortar. Put about 1/4 tsp of salt and then bash them with the pestle until the leaves collapse and turn into a purée. Add 2 tbsp of olive oil and 1 tsp of balsamic vinegar and stir.
- Gently heat the soup in medium heat before serving. Garnish each bowl with croutons and a swirl of basil purée.
I also made parmesan and parsnip bread but I think that will be on the next post! But here’s the yummy preview!