Tag Archives: balsamic vinegar

Roasted Tomato and Root Vegetable Soup

You'll never look at tomato soup the same way again

You’ll never look at tomato soup the same way again

This is not the Tomato Soup of your childhood. There is no Campbell’s product anywhere (unless you have a painting of the Andy Warhol soup can in your kitchen), and cream is not involved. More importantly, nothing is pureed. What this soup is however, is a roasted tomato bowl of pure bliss. Simple, fresh flavours highlighted by roasting and completely addicting.

This soup was first born in my ongoing growth in the kitchen to try and overcome my childhood aversions – tomato soup in this case. Clearly, I strayed a bit. From the market I got a giant bag of plum tomatoes, as well as the seasonal root vegetables of rutabaga, kohlrabi, and beets. Inspired by a tomato soup recipe in Eric Tucker’s Millennium cookbook and my ciambotta recipe, I set out experimenting. The end result is a soup that is quite possibly the recipe of Fall 2013. The roasted tomatoes add such depth and flavour to the soup it’s surprising. Roasted garlic is never a bad thing, and roasting the onions is an optional but highly recommended step. The beets add a gorgeous deep red hue to the soup, making the bowl look even more ‘tomatoey’. The rutabaga and kohlrabi add some nice contrast in both colour and crunch, and the swiss chard at the end looks like bright green ribbons. The root vegetables used here could be completely interchangeable, depending on your preference. Parsnips, turnips, potatoes … anything. Mushrooms would also be a nice addition to the soup. The roasted vegetables are helped along with some fresh thyme, rosemary, fennel, and oregano. A splash of balsamic at the end for some acid, and you’re ready to slurp. The best part is that the soup almost cooks itself. The roasting does all the hard work – you just have to throw it all together in a pot after and let the flavours marry.

Although I failed to conquer my tomato soup aversion from my childhood, in the process I’ve discovered the tomato soup recipe of the year, and one that I will be making again and again!

 

Roasted Tomato and Root Vegetable Soup

1 medium onion, cut into ⅛ ‘moons’

1 bulb garlic, top cut off and loose skin removed

27 small plum tomatoes, halved (~10¾ cup)

2 medium beets, cut into ¼” cubes

1 rutabaga, cut into ¼” cubes*

2 kohlrabi, cut into ¼” cubes*

½ tsp. black pepper

2 tsp. apple cider vinegar

12 cups water, as necessary

1 tsp. dried thyme OR 1 tbsp. fresh

½ tsp. dried rosemary

1 tsp. dried oregano

1 tsp. fennel seeds

1 tsp. red pepper flakes

4 cups swiss chard, chiffonade

2 tbsp. balsamic vinegar

*Root vegetables should amount to ~3 cups. Seasonal pickings!

Directions:

1) Line a 9”x13” baking pan and two cookie sheets with parchment paper. (*Note* If you don’t have parchment, spray your pan and trays with a lot of oil. The caramelization is what gives the vegetables flavour, but it’ll also guarantee hours scrubbing the pan if you forget either to line or oil the pans!)

2) In baking pan add onion, garlic, beets, and root vegetables.

3) On cookie trays, lay the halved tomatoes skin side down in a single layer.

4) Sprinkle all vegetables with pepper.

5) Roast all vegetables at 425oF for 40-45min, flipping the pans halfway.

6) Once vegetables are roasted, cut onion, garlic, and tomatoes into bite-sized pieces.

7) In large stockpot, add roasted onion and garlic, apple cider vinegar, and ½ cup water. Bring to a boil and let simmer ~5min.

8) Add root vegetables, all remaining herbs and spices, and 8 cups of water. Stir, cover, and bring to a boil. Let simmer ~10 min.

9) Add roasted tomatoes. Gently pour 4 cups of water over baking trays, and tip trays into the stockpot – we want the roasted juices! Stir, cover, and bring to a boil. Let simmer ~15min.

10) Add swiss chard and balsamic vinegar. Stir and cook until chard bright green and wilted, ~5min.

11) Serve!


Tuscan Sundried Tomato Soup

Tuscan Sundried Tomato Soup

The best day of kindergarten was when we made Stone Soup. Every kid was responsible for bringing an ingredient from home – humble ingredients like carrots, cabbage, and potatoes. We then went out into the playground and searched for the ‘perfect’ stone for the soup. Finally, we made the soup in class, and slurped up every delicious morsel. I’m sure the teacher added seasonings and herbs to make it delicious, but nothing compared to the pride that my kindergarten self had knowing that in that soup was my carrot, and (in my mind) it was that carrot that made the soup so delicious. The perfect stone helped too 🙂

This soup can be considered ‘adult’ stone soup. Made of simple ingredients, it’s bursting with bright flavour that will amaze. Carrots, celery, and greens are joined with the star: sundried tomatoes. Tomatoes are such a humble ingredient, but when treated right they can really steal the show. Sundried tomatoes are packed with flavour, and with the addition of dried herbs and balsamic vinegar this soup is quite spectacular. Chickpeas round off the soup, making it a complete meal. Enjoy this version of stone soup, and take pride in the contribution of the carrot! (Stone optional).

Tuscan Sundried Tomato Soup

1¼ cup onion, diced
1½ tsp. garlic, minced
1 cup carrot, diced small (~2-3 medium carrots)
½ cup celery, diced small (If using Swiss chard, substitute  chard stems)
½ tsp. dried rosemary
1 tsp. dried basil
1 tsp. dried thyme
2 bay leaves
10 sundried tomatoes (NOT packed in oil), cut into strips (~¼ cup)
2 tbsp. balsamic vinegar
8 cups water
3 cups cooked chickpeas (2 (19oz) cans chickpeas)
4 cups Swiss chard greens (or other greens), cut chiffonade style
paprika, pepper to taste

Directions:

1) In large pot, add onions, garlic, carrot, celery, herbs, and ½ cup water. Cover and bring to a simmer on medium-high heat. Cook until onions translucent, approx. 6min.
2) Add sundried tomatoes and balsamic vinegary. Stir, cover, and cook 1min.
3) Add chickpeas and remaining water. Stir, cover, and bring to a boil. Lower to a simmer and let cook 10-15min, or until carrots are tender. Add water as necessary.
4) Add paprika and pepper to taste.
5) Add Swiss chard. Stir, cover, and cook until chard is bright green and wilted, approx. 1min.
6) Serve!


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