Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Soups => Topic started by: JuliaBalbilla on November 02, 2011, 04:04:24 pm
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Name of Recipe: Roasted Tomato Soup
Number of People: 3-4
Ingredients:
1kg ripe tomatoes, quartered
360g onions, cut into thick wedges
Garlic, to taste
2 red peppers, quartered and deseeded
100ml olive oil
Salt
2-3 chillies, seeds left in
300ml water
4 tsp vegetable bouillon powder
2 tbsps sherry vinegar
4 dashes of Worcestershire sauce
Seasoning
Few sprigs fresh parsley
Preparation:
Pre-heat the oven to 220°C/fan 200°C/gas 7
Put the tomatoes, onions, garlic, and peppers into a large roasting tin.
Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
Put the roasted vegetables in the TM with the chillies, stock, sherry vinegar, and Worcestershire sauce.
Blend for 40-50 seconds / Speed 10, until smooth.
Re-heat 100° / 4 minutes / Speed 2.
Check seasoning, serve, garnished with the parsley.
Tips/Hints: Serve as a light lunch with bread, cheese and fruit. This recipe may not need additional seasoning, so taste before you add salt or pepper at the end.
Origin: This recipe has been adapted for the Thermomix from a Come Dine With Me recipe http://www.channel4.com/4food/recipes/popular-dishes/soup/roasted-tomato-soup-recipe (http://www.channel4.com/4food/recipes/popular-dishes/soup/roasted-tomato-soup-recipe). The original is quite chunky but here I have made it into a smooth, thick soup. I have also tweaked around a bit with the ingredients.
Photo: Larger version here http://www.flickr.com/photos/34648965@N03/6306477488/in/photostream (http://www.flickr.com/photos/34648965@N03/6306477488/in/photostream)
Members' comments
cookie1 - We had this with dinner last night. The flavour is wonderful. I only put one chilli in and the subtle flavour of it was just right. Very easy too once you have the vegies roasted.
Tam - Thanks for this recipe - I had some "average" tomatoes that needed using - so mine didn't look quiet as appetising as yours..........but DD5 LOVES it. (Me too). I used apple cider vinegar instead of sherry vinegar and some veggie stock concentrate. I didn't have any peppers - I'll definitely be making some more so I can taste the difference.
After tasting the soup the next day, I don't think I'll add as much apple cider vinegar next time (I should really get some sherry vinegar - presuming you can get it at most supermarkets). It turned quite acidic after resting - never mind, will be cooking it again!!
JB in response to the vinegar - Yes, I would imagine cider vinegar being a bit too sharp for it and would suggest adding a little sugar to it if you are using that type of vinegar. Sherry vinegar is comparatively sweet and may be more to your taste.
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Re: Roasted Tomato Soup (with photo)
« Reply #22 on: May 11, 2012, 10:12:17 PM »
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When I made it, I am pretty sure the vinegar I used was a balsamic sherry vinegar, so I imagine normal balsamic would work very well as it has that slight sweetness you need. I think other vinegars would probably be too sharp, but it is always fun to experiment
Marina - I had both white and 'normal' dark balsamic on hand so made this with the dark and the colour was fine - so was the taste!
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This sounds (and looks) totally mouth watering. Thanks for posting the recipe, Rosemary.
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This sounds wonderful. Roasting the tomatoes would bring out the sweetness of the sugars in them and give much more depth to the flavours - great conversion, thanks!
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Thank you. It certainly tasted delicious to me. It is quite thick, so you may feel the need to thin it down a bit and it probaly won't need any additional seasoning.
JB
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Your smooth version appeals to me much more than the chunky one JB - I love any soup which has had the vegies roasted first.
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This sounds wonderful. I maay try it as a cold soup asd I think it would be lovely.
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I agree Judydawn. Roasted vegetables certainly are the best!
Cookie, it would make an excellent cold soup. I make lots of gazpacho when we have our so-called summers.
JB
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Tomatos roasting as I type cant wait to try this
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Tomatos roasting as I type cant wait to try this
https://www.facebook.com/photo.php?fbid=266989093352790&set=a.188998061151894.62226.100001251038694&type=1&theater here is my soup my kids love it too x
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Hope you enjoy it :-)
JB
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We had this with dinner last night. The flavour is wonderful. I only put one chilli in and the subtle flavour of it was just right.
Very easy too once you have the vegies roasted.
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Glad you enjoyed it Cookie. It is very difficult to judge chilli quantities as they all vary in heat and size. One thought I had about this soup a while back was to add less water and use it on pizzas. Haven't tried it like that yet, but it is something that my daughter could do when she comes home for the holidays. In recent weeks, she has surprisingly taken an interest in cooking :) (Probably fed up with student food!)
JB
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Thanks for this recipe - I had some "average" tomatoes that needed using - so mine didn't look quiet as appetising as yours..........but DD5 LOVES it. (Me too). I used apple cider vinegar instead of sherry vinegar and some veggie stock concentrate. I didn't have any peppers - I'll definitely be making some more so I can taste the difference...... ;D
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OMG this sounds wonderful. Anything with chillies gets me in. What a rich looking soup. Thank you Julia for taking the trouble to make Nd take the photos for us . Very generous.
Gert
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So pleased you liked it Tam. We only get really ripe tomatoes in autumn so have do make do with 'average' ones for the rest of the year :(
JB
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We love chillies too. Not sure who Nd is?? ;D
JB
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Nd is and in iPad talk. Self corrects in stupid ways too. Pain in the butt.
Gert
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;D
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After tasting the soup the next day, I don't think I'll add as much apple cider vinegar next time (I should really get some sherry vinegar - presuming you can get it at most supermarkets). It turned quite acidic after resting - never mind, will be cooking it again!!
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Yes, I would imagine cider vinegar being a bit too sharp for it and would suggest adding a little sugar to it if you are using that type of vinegar. Sherry vinegar is comparatively sweet and may be more to your taste. I imagine you would be able to get it quite easily in supermarkets
JB
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How do you think balsamic vinegar would work?
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How do you think balsamic vinegar would work?
Might change the colour unless white balsalmic. Japanese sushi vinegar? Verjuice would work.
Just a thought.
Gert
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When I made it, I am pretty sure the vinegar I used was a balsamic sherry vinegar, so I imagine normal balsamic would work very well as it has that slight sweetness you need. I think other vinegars would probably be too sharp, but it is always fun to experiment ;D
JB
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I had both white and 'normal' dark balsamic on hand so made this with the dark and the colour was fine - so was the taste!
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I had both white and 'normal' dark balsamic on hand so made this with the dark and the colour was fine - so was the taste!
Well that is food to know. Makes it easy.
Gert
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Didn't think of balsamic....... yes, I think it was missing the sweet factor - my tomatoes weren't too crash hot either :D
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Cuilidh - glad you enjoyed it with the balsamic.
Tam - yes, you do really need ripe tomatoes for the best flavour. I think when I made it, I was probably using up my last box of the year of local tomatoes, so they were nice and ripe.
JB