Did you know that it’s national caramel day? Here’s how I celebrated:
Despite the promising beautiful morning, the weather decided to be gloomy well into lunchtime, so roasted tomato soup was absolutely necessary! This is a kind of soup that’s fantastic any time of the year – roasting the tomatoes will bring out their flavor when they’re not as ripe, but in-season tomatoes would of course be delicious. And this is a pretty light soup, so it won’t weigh you down during warm weather.
So: what does “roasted everything” mean? It means I made roasted tomato soup, but instead of roasting just the tomatoes, I roasted all of the ingredients. Delicious and complex flavor – you really only have to add salt and pepper and it’s a wonderful soup.
This is also a very easy recipe – the roasting takes some time, but there’s almost no effort required.
serves 2
5 or 6 medium tomatoes (romas, plums, or those vine-ripened tomatoes are all good choices)
1 head garlic
1 medium onion
3 carrots
2 stalks celery
about 1/2 – 1 C vegetable broth
1 t hot sauce
pinch salt & pepper
chives for garnish
Preheat oven to 450 degrees. Cut the top off the head of garlic, replace the little lid, and wrap entire head in tin foil (the same technique as for my roasted garlic falafel.) Peel onion, cut into wedges, and wrap that in foil also. Cut tomatoes in half or wedges and squeeze out just a bit of the extra juice; cut carrots in half lengthwise to make them thinner (otherwise they’ll take longer to cook than everything else.)
Roast everything for about 45 minutes, until charred. If the tomato juice runs out and burns on the bottom of your other veggies, that’s great. So much delicious charred flavor.
Put vegetables in blender and puree until smooth. Add as much vegetable broth as you want to reach the consistency you like best. I used about 3/4 cup for a very thick soup. And you’re done!
There is one catch: beware of the celery strands. I was so unsure of how roasted celery would turn out that I took all of my pre-cooking pictures with and without the celery just in case it was gross and would have to go. But the roasted celery is sweet and yummy! But still super fibrous – so blend really well to get rid of those celery strands.
Season with salt and pepper, hot sauce, or whatever you want. Garnish with something fresh to liven up from the charred soup flavor. And a dollop of vegan sour cream would also be great!
Nutrition facts per serving: Calories: 166; Calories from Fat: 14; Total Fat: 1.6g; Sodium: 448mg; Total Carbohydrates: 34.3g; Dietary Fiber: 7.9g; Sugars: 15.6g; Protein: 7.6g
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