roasted tomato soup
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
1 onion, quartered and peeled apart into layers
1/2 jalapeño, cut in half lengthwise, seeded
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
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.