Roasted Tomato Soup
 Serves |  Total Time |
|---|---|
| 4 | 1 hour 10 minutes |
Ingredients - Soup
2 cloves garlic
2 medium red onions
1 tsp cayenne pepper
some olive oil- 1 pinch salt
- 1 pinch pepper
1 tsp brown sugar
1 tsp balsamic vinegar- 3.5 lbs tomatoes
1 qt vegetable stock
4 oz heavy cream
Ingredients - Pesto
3 Tbsp pine nuts- 3 oz sun-dried tomatoes
- 1 pinch pepper
2 oz Parmesan- 1 dash olive oil
- 1 dash tomato oil
Cookware
- 1 roasting tray
- 1 potato masher
- 1 stick blender
- 1 mortar and pestle
Instructions - Soup
Step 1
Preheat the oven to 350°F.
Step 2
On medium heat, place a roasting tray on the hob. Add the garlic, red onions, and cayenne pepper first. Make sure your onions are well coated with olive oil, and cook for 5 minutes. A pinch of salt and pepper, brown sugar, and balsamic vinegar should be added to the tomatoes that have been cored and halved. Stir it well and bake for 25 minutes. Continue cooking the tomatoes for another 5 minutes or until they begin caramelizing.
Step 3
Remove the roasting tin from the oven after 25 minutes and place it back on the back burner at medium heat. Add the vegetable stock and heat until boiling, then simmer for a few minutes. Stir in the heavy cream and simmer for 2 minutes more.
Step 4
If you prefer a chunky rustic soup, you can use a potato masher to ‘blend’ your soup to a thick consistency. The flavors will all mix in your soup rather than if you blend it. Using a stick blender straight in the pan can achieve a traditional cream blend.
Instructions - Pesto
Step 5
In a pan, toast the pine nuts until golden brown and crispy.
Step 6
Grind the sun-dried tomatoes in a mortar and pestle until you have an oily paste.
Step 7
Add a pinch of pepper and the pine nuts, and continue grinding until you obtain the desired consistency for your pesto.
Step 8
Grate the Parmesan cheese and add a dash of olive oil (add some tomato oil to give it a little extra flavor.) You should have four heaping teaspoons to add to your tomato soup!
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