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Roasted Heirloom Tomato Soup
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Soup of Roasted Heirloom Tomatoes, Yellow Bell Pepper, Onion, fresh Chives & Basil

A bountiful supply of gorgeous heirloom tomatoes : in all shades of yellow and green, were the inspiration for this really tasty soup. I had not seen, leave alone used, these tomatoes earlier, and they are so so tomatoey ( if that's a word), you really have to taste it to get the difference from the
Cook Time2 hours
Total Time2 hours
Course: soups stews
Cuisine: American
Servings: 2 serving
Author: Sujata Shukla

Ingredients

  • 1 heirloom tomato Yellow
  • 1 heirloom tomato Pale Green
  • 6 cherry tomato Yellow
  • 1 Sweet Bell Pepper Yellow
  • 1 carrot
  • 1 San Marzano Tomato Red
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon Chives minced
  • 1 tablespoon basil minced
  • 2 cups stock
  • 1 tablespoon almond flakes
  • to taste salt
  • 1 teaspoon pepper freshly ground

Instructions

  • Select firm tomatoes, not overly ripe ones. I have used large heirloom tomatoes, yellow and pale green in colour. If using smaller tomatoes, you may need to double the quantity to 4 pale coloured tomatoes each about the size of a tennis ball, instead of 2 heirloom tomatoes.
  • If a thick soup is preferred, reduce the stock to one cup and double the total volume of tomatoes.
  • If almond flakes are not available, blanch about 10 almonds, peel, and mince.
  • Preheat the oven to 190 deg Celsius (about 375 deg F)
  • Spray 2 baking trays with vegetable oil spray.
  • Chop the heirloom tomatoes into about 8 pieces each. Halve the cherry tomatoes. Quarter the San Marzano tomato. Lay them all cut side down on one baking tray, sprinkle olive oil on the pieces.
  • Halve and deeseed the bell pepper, slice each half into 2. Peel and halve the onion. Peel and dice the carrot or cut into rounds. Lay them all cut side down on the other baking tray and sprinkle olive oil. Add one clove of garlic with its peel intact.
  • Place the trays in the oven, and roast the tomatoes, for about 45 minutes and the pepper, carrot and onion for about 60 minutes or till they begin to char.
  • Remove the trays from the oven and quickly transfer the tomatoes and the other vegetables into a separate bowl each, and cover with cling wrap. Peel the larger tomatoes and the pepper when cool enough to touch. Cut away any charred parts. Slice the onion.
  • Heat the oil, add chives and basil. Sauté for about a minute.
  • Add the sliced onion, crush the garlic and sauté for 2 minutes on medium flame, taking care not to let the onions burn.
  • Add the carrots, sauté for 2-3 minutes.
  • Add the peeled tomatoes and peppers and the cherry tomatoes. Sauté on low flame for 5 minutes, stirring frequently. Add fresh ground pepper and salt to taste.
  • Add the stock. Bring to a boil and then simmer for 10 minutes.
  • Remove from the stove and allow to cool.
  • Purée in small batches in a mixer or food processor, as the soup may splash when the mixer is being run.
  • Set the puréed soup back on the stove, bring to a boil and simmer for 5 minutes.
  • Serve hot garnished with almond flakes and accompanied by slices of warm bread.