I have an overabundance of tomatoes ripening in the garden and have had around 3 lbs of some sitting in my fridge for the past few days. So, I thought I would make a soup. I was inspired yet again by Masterchef. Recently one of the challenges on the show was to make a tomato soup in 45 minutes. Not an easy task since the flavor can take hours to develop. Usually the longer a soup is cooking, the better it will taste when it’s done. But I took on the challenge because I think secretly I wish I were on that show . Here is my version of tomato soup in 45 minutes. Please watch the video to get an idea of how it was made.
Roasting the tomatoes is a great way to quickly get this done, so I hope you like it! It turned out really nice and creamy even though it doesn’t have any dairy in it at all. Everything I used in this soup I grew in the garden. For anyone out there who is growing their own food, you will understand how nice it is to not only save money, but to know where every ingredient in a dish has come from!
Approximately 3 lbs of tomatoes (I used a mixture of Ailsa Craig, cherry and plum tomatoes. The more varieties you use, the better the soup will taste!)
6 cloves of garlic
6 leaves of basil
5 bay leaves
3 chili peppers (cut it down to 2 if you don’t like it too spicy)
1 large onion
2 cups of vegetable stock (if you don’t have any of your own left over just use 2 vegetable stock cubes and dissolve them in 2 cups of boiling water)
Preheat oven to 428°F (220°C)
You don’t need to peel the tomatoes for this recipe. Just cut them in half and place on a baking tray.
Peel the skin off of the garlic cloves, and place the cloves on top of the tomatoes.
Roast this in your oven for 20 minutes or until you feel the tomatoes look soft and well cooked.
Meanwhile peel and chop your onion and then sweat the onion in a frying pan for 8 minutes.
Chop the chili peppers (I never seed them) and fry them at the same time you are frying your onion.
Take out a large pot and put the onions, peppers, basil, bay leaves and stock in to simmer.
Once your tomatoes and garlic are finished add them to the pot.
Bring to a boil and then simmer for 20 minutes.
Take the bay leaves out before you put the soup through a liquidizer.
After liquidizing (or you can use a food processor) pour through a sieve into a clean pot.
There you have it! Roasted tomato soup in under 45 minutes, but of course you can allow it all to cook longer if you want. I just did this to prove to myself it was possible! And it is good to know that you can whip up a fresh homemade soup from scratch in under an hour! You never know when you will need to!!
© Cooking With Dia