14 January 2008

Charred Tomato Soup





























Charred Tomato Soup

1 red onion, finely sliced
2 cloves garlic, finely chopped
1 chilli pepper, finely chopped
900g/2lb ripe tomatoes, cut in half
1/2 pint/300ml vegetable stock
pinch of sugar
handful basil
salt & freshly ground pepper
a splash of yogurt or cream or soya milk (optional)































Heat the grill to medium high.

Meanwhile, mix together the tomatoes, onion, garlic, chilli,a pinch of sugar and olive oil in a large bowl.






























Scatter the tomato mixture onto a baking tray and grill until the tomatoes are starting to brown.






























Whizz up the tomatoes, add the basil at this point.

Pour the smooth mixture into a pan, add the stock, mix well and season. You can strain the mixture, but I like there to be a little texture, even in quite a smooth soup. Reheat gently.

Serves 4

I reserved a little of the soup, before the basil was added and spooned it on top before serving, with a little chiffonade of basil. Boy, did I have too much time on my hands at the weekend! I swirled some cream I had left in the fridge, through the soup for Graham and he loved it! It is definitely a new favourite and so quick to make!

24 comments:

  1. YUM! I love this recipe and plan to try it. Of course, I would increase the chili peppers and add some cayenne too :)

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  2. Hi Lisa, But of course, raise that heat, I am sure it will be even more tasty!

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  3. Smoky, tomato-y...all my favourites! Yum, Holler.

    Happy '08 to you - hope it's a gloriously good one.

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  4. I could eat those tomatoes straight out of the oven.

    This is soup is fine, no need for cream, okay...maybe a bit.;)

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  5. Yes this would be one of my favourites too Holler! You always think of such interesting foods to prepare!

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  6. Much yumminess! And lovely photos too. I'm always up for quick soup recipes and this looks smokily delicious :-)

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  7. Ooh, gorgeous. Of course, Charred Tomato Soup, when I make it, means I burned the blooming thing, but yours sounds fabulous.

    Can't wait 'til we get our new digicam, your pictures are lovely. And the color contrast is really nice, too, with the non-basiled and basiled tomato soup. If you did have "too much time" on your hands, you at least used it well!!

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  8. Sounds tasty. I have a love/hate relationship with tomatoes, and roasted always fell on the love side of the spectrum. Seems like it would work wonderfully in soup form.

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  9. I am so jealous that you have fresh tomatoes this time of year, sniff sniff.

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  10. oh my gosh, i could just eat those tomatoes by themselves! they look amazing.

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  11. Hi Lucy, Thank you, Happy New Year!

    Hi Peter, you are right, there is no need for cream, I just had a little left to use up and hated to throw it out!

    Hi Val, it is yum and thanks!

    Hi Jen, I have the idea that you might do some baking of scones or something to go with this!

    Hi Tadmack, I hummed and hawed over the charred. Are the tomatoes roasted, charred or scorched, after a discussion with Graham we decided the tomatoes were charred!

    New camera, lovely!

    Hi Mike, I love tomatoes, could you guess from my blog name? At least you like them roasted!

    Hi Katerina, Actually our season is at an end, these were from Spain. Shh! Don't tell!

    Hi Katy, the charred tomatoes would be good on pasta or bruschetta, I think!

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  12. Ooooh - good idea ;-) I'm off for a rummage around the stacks to see what recipes I can find...

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  13. Yo, Holler. I made a tomato soup the other day from frozen roasted (and food-milled) tomatoes. Ohgod, it nearly came out to be tomato sauce in your mouth, but at least I remembered to toss in several glugs of wine. And cream.
    Still gotta work on my recipe.
    Yours is an inspiration.

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  14. Roasted tomatoes are really flavourfull! Making a soup out of them sounds like a great idea!

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  15. Hi again Jen, you get baking girl and then I can steal your recipe! I know it will be good!

    Hey Cookiecrumb, thanks!
    I think adding wine may well just elevate this soup. Good thinking!

    You are right Kevin, roasting or charring tomatoes brings out a beautiful flavour.

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  16. looks lovely - what is a chiffonade?

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  17. Yum yum. I made something similar in the summer but roasted the tomatoes. Look forward to trying out this version. :)
    Lovely photos, by the by.

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  18. Hi Johanna, it is just a fine shred, just me thinking I am clever!

    Thanks Wendy,
    I definitely have a renewed love of to tomato soup. I bet the roast tomatoes had a lovely intense flavour!

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  19. I am so glad to see you are using those chili peppers! I have a whole new batch just starting to ripen in my little container garden. Don't you just love how they can "wake up" a dish!
    Your soup looks marvelous! Actually that tray of grilled goodies looks good enough to eat just like it is!

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  20. Oh, this sounds soooo much better than the canned variety. Tomato soup is oh-so-satisfying on a chilly day.

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  21. great word holler - I think I will be using it in future!

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  22. Hi Deb, I still have chillis on my plant too. It is very handy!

    Hi Susan, It is just great comfort food, especially if you are feeling poorly!

    I shall watch out for that Johanna!

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  23. Oh, this sounds so yummy!! And of course, very fitting with the title of your blog :-)

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  24. You are so right Amanada! Although I have to to confirm that no tinned tomatoes were harmed in the making of this soup!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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