Jan 8, 2012

Roasted Tomato & Vegetable Soup

Roasted Tomato & Vegetable Soup

One of my favorite Dutch food shows is called: ‘Over de kook“.

It’s a show, or better yet, a contest between five amateur chefs battling it out in a restaurant kitchen using their favorite recipes. It’s a good watch.

One of the recipes they aired really caught my eye: a basic roasted tomato soup, full of lovely vegetables, garnished with herbed goat cheese.

What was so special about it? They actually added potatoes to the soup. Something I’ve never added to my tomato soup before. The thought never even occurred to me, so I had to try it!

What do you know. It turned out to be the perfect consistency. It’s a wintery and rich soup that is chockfull of flavor.

 

Ingredients:

1 pound plum tomatoes (I’m adding 2 pounds next time)
1 large onion
2 garlic cloves
2 celery stalks
2 large potatoes
1 large leek (white part only)
2 small or 1 medium carrot
8 cups water
3 vegetable bouillon cubes
1 can tomato paste (3 oz)
handful of fresh basil
handful of fresh flat-leaf parsley
basil oil
salt & pepper

 

Goat Cheese Topping:

7 oz soft goat cheese
1/2 tsp Italian seasoning
1 tsp fresh lemon juice
freshly cracked black pepper

 

Directions:

Note: The recipe called for 1 pound tomatoes. I’ll be using two pounds next time. I want a more intense tomato flavor.
 

Wash and dry the tomatoes. Cut them in four (unless yours are smaller, cut those in half), put them in a roasting tray (skin side down) and drizzle some basil oil over them.
Roasted Tomato & Vegetable Soup

Season them with a good pinch of kosher salt and coarsely cracked black pepper.
Roasted Tomato & Vegetable Soup

 
Roast the tomatoes for 35 to 45 minutes in a preheated oven at 400˚F (200˚C). You can continue to chop your ingredients in the mean time and sauté the vegetables.
 

Peel and cut the carrot in coarse pieces. Do the same with the onion. Might replace the carrot with pumpkin next time.
Roasted Tomato & Vegetable Soup

Wash the leek and coarsely chop only the white part.
Roasted Tomato & Vegetable Soup

Chop up the celery stalks. Chop chop chop. Why am I not using my food processor here?
Roasted Tomato & Vegetable Soup

The garlic. Oh yes, the garlic.
Roasted Tomato & Vegetable Soup

Grate the garlic and peel and coarsely chop the potatoes. Keep them in water until you use them to prevent discoloring.
Roasted Tomato & Vegetable Soup

Heat 2 tbsp butter and sauté the vegetables for a minute or five. Low heat and continue to stir because they should not brown!
Roasted Tomato & Vegetable Soup

After about 5 minutes the onions will go slightly translucent. Add the garlic and leek and cook for another 3 minutes.
Roasted Tomato & Vegetable Soup

Pour in the water.
Roasted Tomato & Vegetable Soup

Your roasted tomatoes will be done by now.
Roasted Tomato & Vegetable Soup

Add the tomato paste, bouillon cubes, potatoes and roasted tomatoes.
Roasted Tomato & Vegetable Soup

 
Over here you can buy MSG free bouillon cubes in health food stores. Not sure about the rest of the world so you’re on your own.
 

Also make sure to add the tomato drippings. Gotta have that sweet roasted tomato juice infused with basil oil in your soup! Yes, you do.
Roasted Tomato & Vegetable Soup

Stir in the fresh herbs and bring your soup to a boil. I like a heavy basil flavor, but use as much or as little as you like.
Roasted Tomato & Vegetable Soup

Simmer the soup for 30 minutes.
Roasted Tomato & Vegetable Soup

 
This is where the recipe got a bit weird for me. It said: “remove the herbs and add them to the goat cheese”. Come again? Why would I want to remove the herbs? Nuh uh. Not going there. The herbs stay *in* the soup.
 

Use a blender or immersion blender to puree the soup and sieve it, to remove the tomato seeds.
Roasted Tomato & Vegetable Soup

 
Not sure I’ll sieve it next time either. I don’t really fret over a few tomato seeds.
 

Season the sauce with salt and pepper to taste.
Roasted Tomato & Vegetable Soup

Mix the goat cheese with the Italian seasoning, lemon juice and pepper. I used a fork.
Roasted Tomato & Vegetable Soup

 

Note:

The original recipe said to remove the herbs from the soup, add them to the goat cheese along with the lemon juice and blitz using a food processor. Then add a spoonful of the goat cheese to each soup bowl.

The guests, however, said that the goat cheese overpowered the soup. So in stead I just crumbled a bit of goat cheese on top of each bowl and it was perfect.
 

 
Serve with lightly buttered crusty, dark bread.
Roasted Tomato & Vegetable Soup

 
Don’t like goat cheese? I’m happy to tell you that a nice dollop of sour cream makes this soup pretty much irresistible as well. Hey, a girl’s gotta test her own recipes, right?
 

Roasted Tomato & Vegetable Soup
Ingredients
    1 pound plum tomatoes (I’m adding 2 pounds next time)
    1 large onion
    2 garlic cloves
    2 celery stalks
    2 large potatoes
    1 large leek (white part only)
    2 small or 1 medium carrot
    8 cups water
    3 vegetable bouillon cubes
    1 can tomato paste (3 oz)
    handful of fresh basil
    handful of fresh flat-leaf parsley
    basil oil
    salt & pepper

    Goat Cheese Topping:

    7 oz soft goat cheese
    1/2 tsp Italian seasoning
    1 tsp fresh lemon juice
    freshly cracked black pepper

Directions
    Note: The recipe called for 1 pound tomatoes. I’ll be using two pounds next time. I want a more intense tomato flavor.

    Wash & dry the tomatoes. Cut bigger ones in four, smaller ones in half. Place them in a roasting tray, skin side down, and drizzle them with basil oil. Season with kosher salt and black pepper. Roast the tomatoes for 35 to 45 minutes in a preheated oven at 400˚F (200˚C).

    Peel and coarsely chop the carrots, onion, celery stalks, potatoes (store them in cold water), the white part of the leek and grate the garlic. Heat 2 tbsp butter and sauté the carrot, onion and celery for a minute or five. Over low heat and continue to stir because they should not brown!

    After about 5 minutes the onions will go slightly translucent. Add the garlic and leek and cook for another 3 minutes. Pour in the water and add the bouillon cubes, tomato paste, potatoes, roasted tomatoes and their drippings. Stir in the fresh herbs and simmer the soup for 30 minutes.

    Combine the goat cheese with the italian seasoning, lemon juice and black pepper. Use a blender or immersion blender to puree the soup and sieve it, to remove the tomato seeds. Season with salt and pepper to taste.

    Crumble a bit of goat cheese on top of each bowl of soup and serve with lightly buttered, crusty dark bread.

Meal type: lunch, vegetarian
Servings: 6
Copyright: © kayotickitchen.com

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    12 Comments »

    1. 1

      I was wondering what to fix this week since it looks like our weather here in Missouri might be getting a bit cold, and there was your recipe for a delicious sounding and looking soup.  I am getting ingredients and will let you know how mine turned out.  Thanks!!  

      Gloria McBeth on Jan 8, 2012 @ 4:01 pm Reply
    2. 2

      I don’t know which I enjoy more – your recipe’s, your photos or how well you narrate your blog.  
      I have to say I’m not that great in the kitchen but the way you do these make me feel like I can accomplish anything.  So, thank you!   I am going to have to try this.  
      I made your chicken and onion tagine and while I have some “correction of errors” to remember for next time – my boyfriend said if he didn’t see me cooking he would have thought I got take out.  He said it was the best meal I’d made for him yet.  :)  Keep the recipes coming!!     

      Ginni on Jan 8, 2012 @ 4:12 pm Reply
    3. 3

      Your cooking and photographs are splendid! Over the top! 
      I live in Mexico, where we don’t have our pallates educated so we don’t really enjoy leek, garlic, onion and herbs in large quantities. I wonder if this recipe would be alright with 1/2 onion, no leek, 1/2 garlic clove, and sour cream… Thanks for sharing!

      Marcia on Jan 8, 2012 @ 7:37 pm Reply
      1. Go right ahead and reduce it. Cooking is all about making food in a way you like to eat it. I’d add some more tomatoes, though!

        Kay on Jan 8, 2012 @ 7:50 pm Reply
    4. 4

      Hi Kay!

      When I saw your white jug, it brought a bit smile to my face. Here in Sri Lanka these jugs are so famouse in our house holds. I have the exact same one with the same black spot at the bottom. It fell once and broke the paint on it…

      Nirmala on Jan 9, 2012 @ 10:50 am Reply
    5. 5

      Just made this soup today, it was wonderful! Definetly a keeper!

      suzanne on Jan 9, 2012 @ 7:13 pm Reply
    6. 6

      Heavenly! Going on the menu for next week, but I will use the two pounds of tomatoes like you said you were for your next time!
      Also, I am heavy into Greek yogurt replacing sour cream, so will give that a try, since family has an aversion to goat cheese. Go figure.
       
       

      Trish-in-MO on Jan 11, 2012 @ 3:02 am Reply
    7. 7

      Kay, I haven’t tried this yet and I have a question that I need an expert opinion on. 
       
      IMMERSION BLENDERS!  What do you recommend, and why?

      Trish-in-MO on Jan 23, 2012 @ 2:20 pm Reply
    8. 8

      If you use a food mill, you can control the consistency of the soup by using one of the graters that come with it and at the same time, the seeds will be removed. I have an Oxo food mill and it comes with a fine, medium or course grater blades.  Great tool.
      I am definitely trying this soup. I recently made a Brown Sugar-Roasted Tomato Soup with Cheddar croutons. Fabulous. It came from Serous Eats and it was posted by:
      Lauren Rothman, October 3, 2012

      Sunny on Dec 21, 2012 @ 6:48 pm Reply
    9. 9

      Dit gaan zelfs de kinderen lekker vinden!

      Linda vd Klooster on Feb 13, 2013 @ 3:01 pm Reply
    10. 10

      Yum! Made this today for the first time, with some substitutions. I used the two pounds, as you suggested, but I doubled the garlic and the tomato paste. Also threw in some finely chopped red chillies. The whole thing just went POW and left us warm for ages afterwards. Thank you for this, going in the keepers box.

      Lenks on Jul 17, 2013 @ 6:56 am Reply
    11. 11

      I am totally addicted to this soup – am about to make it for the fouth time!!
      It is so delicious, everyone who has tasted it wants the recipe, It is great hot or cold.    Thank you so much.

      Colleen on Feb 11, 2014 @ 3:03 pm Reply

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