Online Cooking School Forum
Beautiful soup
Today we're talking soup. What are your go to ingredients to whip up a batch of love in a bowl? I'm going through a cauliflower and broccoli phase, but am always keen to try different options.
5 Answers
Hey Angela,
Have you tried roasted tomato? I can't get enough of the flavours of roasting tomatoes, slipping the skins off and pureeing it into a heavenly concoction of wintery, aromatic soup. Slice some bruschetta or ciabatta, pop it on top of the already dished soup with a grating of cheese and slip it under the grill (onion soup style). It's unreal.
I also love experimenting with different herb additions to the tomato - rosemary and oregano haven proven to be real winners.
Not yet, but I think this weekend may be the perfect time to give it a try!
We had a soup day yesterday and had 2 different soups:
Roasted tomato and red pepper soup
Curry chicken noodle soup
The roasted tomato one is a firm favourite.
Roasted tomato and red pepper soup:
1 KG Ripe tomatoes
2 red peppers
1 red onion
2 cloves of garlic (peeled but left whole)
1 cup to 400ml good quality vegetable stock
Table spoon sugar
Table spoon Balsamic vinegar
Table spoon good quality olive oil
Good bunch of fresh basil leaves chopped fine
Heat oven to 170 degrees
Cut tomatoes into halves and arrange cut side up on a roasting tray.
Cut red peppers into thick strips and scatter between tomatoes
Cut onion into 6 or 8 wedges and tuck wedges between the tomatoes
Tuck garlic between tomatoes
Drizzle with olive oil and balsamic vinegar
Sprinkle tomatoes with sugar
Roast tomatoes for an hour or until really soft
Pour tomatoes into a large pot, add the chopped basil and blitz with a stick blender. Add stock until the soup is as thick or thin as you like it.
Heat soup slowly in pot and season with salt and pepper.
We added some bits of goats cheese into the soup bowls when served and served with fresh dumpy loaf bread.
Thanks so much Peter, I'm definitely going to make this one soon!