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roasted tomato soup

October 11, 2013


Two things happened earlier this week that prompted this soup:

1. Whitney wasn’t feeling well; and
2. It stayed below 90 degrees the entire week.  (please note: low 80s weather in Houston is basically the same as soup weather.)

And actually, the first week of cool weather is a really good time for this soup as there are still a few ripe summer tomatoes lingering in the grocery store.

This soup is awesome because it has a richer flavor than regular tomato soup.  The roasted bell pepper and jalapeño provide the perfect amount of heat; the spice is rounded out by the roasted vegetables, which are slightly  caramelized, and the balsamic vinegar.

Serve this with a piece of good crusty bread and a glass of Barbera d’Alba.

Roasted Tomato Soup

5 large tomatoes, cut into 3-4 round slices
1 onion, quartered and peeled apart into layers
1/2 jalapeño, cut in half lengthwise, seeded
1 red bell pepper, quartered and seeded
5 cloves garlic, peeled
olive oil
1/4 teaspoon smoked paprika
1 tsp. balsamic vinegar
salt and freshly ground black pepper, to taste
2 cups vegetable broth
3 tbsp. heavy whipping cream
1/4 cup grated parmesan cheese
shaved parmesan cheese (for garnish)
1 avocado, sliced (for garnish)

Place the sliced tomatoes, onion, jalapeño, bell pepper on a baking sheet and drizzle with olive oil and sea salt.  Roast at 375 degrees F for 40 minutes.

Add all ingredients (except the shaved parmesan cheese and avocado slices) to the blender.  Cover the top with a dishtowel rather than the lid — the steam from the roasted vegetables will cause the top to fly off and you’ll end with tomato soup in every wall of your kitchen.  Blend until it is a smooth puree.   If you have a Vitamix or Blendtec, use the “soup” setting, which will heat it as it is pureeing the vegetables.  If you are using a regular blender, pour the pureed soup into a saucepan and warm it over medium-high heat before serve.

Garnish with shaved parmesan cheese and slices of avocado.

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