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Wednesday, February 12, 2014

Roasted Tomato Soup

Today is the day for tomatoes. Here comes a recipe for roasted tomato soup. I know it is a bit late, and winters are leaving, but there is still time to enjoy soup at least a couple of times. At my house, different variations of tomato soup are made frequently in winters. It is easy to make and does not take much time to cook.

Croutons add texture to soup. I make my croutons with regular white bread. Cut the bread into cubes, brush with olive oil on both sides, sprinkle a salt. You can sprinkle some black pepper as well, but I don't like it much. Bake the croutons in the oven at 180 C. I make mine in the electric toaster. Croutons made from tomato bread would also compliment the soup, only you don't need to sprinkle salt on it as it is already savory. 


The recipe calls for chicken stock. I usually use chicken cubes because they are easy and I do not have to make chicken stock. If you use chicken cubes, don't add salt during cooking. Adjust salt after the soups is completely cooked as chicken cubes already have adequate quantity of salt.That said, soups made with authentic chicken stock have a richer taste. 

You can make chicken stock by tossing chicken wings, necks, other pieces which are more bone and less meat, an onion cut in quarters, a couple of carrot tops, a bay leaf, some peppercorn, a small piece of ginger in 6 cups of water. Bring to a boil, then reduce heat to a simmer. Simmer for 5 - 6 hours. Strain the stock. It would be around 3 cups of stock. 


I found this recipe in local fashion magazine. I reduced the amount of garlic cloves as I don't like the garlic over powering other flavors. 


Recipe

Ingredients

2 lbs tomatoes, halved
1 medium onion, chopped
5 garlic cloves
3/4 tsp salt (not needed if using chicken cubes)
1 tsp black pepper
4 cups chicken stock (or 4 cups of water and 2 chicken cubes)
Salt & pepper, to season

Method

Preheat the oven to 230 C/ 450 F. Line a baking sheet with aluminium foil. Toss tomatoes, onion and garlic on the sheet. Sprinkle a little salt & pepper and drizzle with olive oil. Place tomatoes cut side up and roast in the oven for 30-40 minutes. The skins would become slightly charred.

Blend the roasted tomato, onion and garlic with some chicken stock. Pour it into the rest of the stock and bring to a boil. Reduce heat and simmer for 15 minutes or until the desired consistency is reached.

Serve hot with bread croutons.

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