I arrived in Dublin yesterday in time to see Elly make some soup for a late lunch. A new recipe to me it all looked very interesting. It was so good I went back for seconds! So I handed over my blog for the second day in a row and asked Elly to share her recipe with all of us.
Elly’s Tomato Soup
- 18 Tomatoes
- 2 Sweet red peppers, each cut into 8 pieces
- 1 Sweet Potato, cut into 1-inch dice
- 1 Onion (red or white, depending on preference), cut into 8 chunks
- 1 Bulb Garlic, outer papery layers removed, top cut carefully off so that the roasted cloves can be easily squeezed out.
- Olive Oil
- Balsamic Vinegar
- Oregano / Rosemary / Herbs to taste
- 1 litre veggie stock (2 cubes)
- Parmesan heel
Pre heat oven to 180°C. Using a knife, remove the stem & core from each of the tomatoes, leaving each one like a little bowl. Place the tomatoes, onion and red pepper pieces into a oven-proof dish. Salt liberally, then drizzle with olive oil, balsamic vinegar and sprinkle on some herbs.
Put the sweet potato chunks and the garlic bulb into another oven-proof dish, drizzle with olive oil and sprinkle with herbs of choice. Roast both trays in the oven for a least an hour, until all is tender.
Add the roasted veg and all the pan juices into a large saucepan and pour in 1 litre veggie stock. Break up the veg as best you can with a wooden spoon and simmer for 30 minutes, stirring regularly. I add in a heel of a finished piece of parmesan at this point, which adds incredible richness and creaminess to the soup. Being my mother’s daughter, I also added a swig of vermouth at this point.
After simmering, remove the parmesan heel and discard, then blend the soup with a hand blender or food processor until smooth. Simmer for another few mins, adding salt/pepper to taste. Serve simply, with some fresh bread.