A Healthy Recipe. Roasted Tomato Soup Recipe

[Lysander Florian Thornis]

Hello Siblings.

Today I'm going to share a soup recipe that you can enjoy on cold winter days.

Some of my Zevist Siblings suggested that I share this soup recipe here, in Zevist Group for Health and Well being, and I found that quite logical because this is the only subforum that could be closely related to cooking recipes. I just need to emphasize the health benefits of this recipe.

Roasted tomato soup is a balanced recipe that offers both delicious taste and health benefits. Roasting the tomatoes increases the absorption of powerful antioxidants like lycopene, which supports the immune system and contributes to heart and cellular health. The tomatoes and bell peppers in the soup are rich in vitamin C, providing protection against diseases, while garlic strengthens immunity with its natural antibacterial properties. The small amount of cream added to the soup makes it more filling and supports the absorption of fat-soluble vitamins. Its smooth consistency makes it easy to digest, and it's especially suitable as a warming, non-satisfying, and nutritious starter or light main course in cold weather.

Roasted Tomato Soup Recipe

Ingredients List:

• 4 Red bell peppers
• 5 large juicy tomatoes
• 2 cloves of garlic
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 tablespoon hot pepper paste
• 1 tablespoon butter
• 1.5 teaspoons red chili powder
• 1 teaspoon mint
• 1 Liter chicken stock
• 1 teaspoon salt

Stages:

1. First, roast the tomatoes and peppers over a flame until their skins are completely charred and their aroma is released. Peel the roasted vegetables and chop them into suitable sizes. Then, add the cream and blend. At this stage, it's important to obtain a smooth, thick, but still fluid mixture.
2. Heat olive oil in a saucepan. Add finely chopped garlic and sauté until fragrant. Then add salt, tomato paste and red pepper paste, and continue sautéing until the pastes are well dissolved in the oil.
3. Add the prepared roasted tomato-pepper mixture to the pot. Cook, stirring occasionally, for a few minutes until it is completely incorporated with the tomato paste. Then add the chicken stock and salt, then stir until the soup comes to a boil. Once boiling, reduce the heat and continue cooking for about 15 minutes, stirring occasionally.
4. During the last 5 minutes of cooking, melt the butter in a small pan. Add the red chili powder and mint. Take a ladleful of soup and add it to this mixture, stir well, and then pour the rest of the soup back in.
5. After 15 minutes of simmering, your soup is ready to serve. You can serve it hot and garnish it as you like. (I prefer Cheese)
6. Enjoy your meal.

Some tips:
If you think there are still some lumps in the soup, you may need to use an immersion blender during the 15-minute simmering stage.

 

[Helleniser]

Thanks for sharing!

 

[High Priestess Lydia]

This looks delicious, I will make it soon. Thank you for posting it. You mention cream, but it is not listed in the ingredients, or did you mean butter?

I have a good roasted tomato soup recipe, with leek, fennel bulb, carrots, onion all sautéed and the tomatoes are roasted in the oven. It gets put in a blender. I can post the recipe if anyone wants it.

 

[NightWishSS]

I’ll try this recipe!!

I’m someone who enjoys cooking as a hobby, so if you share more recipes, I’d be happy to try them!

 

[Lysander Florian Thornis]

This looks delicious, I will make it soon. Thank you for posting it. You mention cream, but it is not listed in the ingredients, or did you mean butter?

I have a good roasted tomato soup recipe, with leek, fennel bulb, carrots, onion all sautéed and the tomatoes are roasted in the oven. It gets put in a blender. I can post the recipe if anyone wants it.

I'm sorry, it's my mistake. I forgot to add it to the ingredient list. I used cream used for ready-made meals. Yes, I used half a packet of cream.
Please share your recipe with us, High Priestess. I would love to make it in the kitchen or in my practical classes.

I'm so glad you liked it.

Have a nice day.

 

[Disciple of Santa]

This looks delicious, I will make it soon. Thank you for posting it. You mention cream, but it is not listed in the ingredients, or did you mean butter?

I have a good roasted tomato soup recipe, with leek, fennel bulb, carrots, onion all sautéed and the tomatoes are roasted in the oven. It gets put in a blender. I can post the recipe if anyone wants it.

Yes, i would love to see the recipe!! Thank you High Priestess!

 

[Ol argedco luciftias]

Hi Lysander. Good one. In America, when we eat tomato soup, we often have a grilled cheese sandwich with it and dip it into the soup.

 

[High Priestess Lydia]

I got this online somewhere years ago.

Makes about 6 cups (1.4 liters)

Ingredients:

5 ripe vine tomatoes, roughly chopped into 1-inch (2.5-centimeter) pieces
1 teaspoon salt, divided, or more to taste
Freshly ground black pepper
4 tablespoons (60 milliliters) extra-virgin olive oil, divided (you can replace with butter or ghee)
1 large leek
1 fennel bulb
1 yellow onion, cut into 1/2-inch (12-millimeter) pieces
2 carrots sliced


Steps:

1. Preheat the oven to 400°F (205°C).

2. In a large roasting pan, combine the tomatoes with 1/2 teaspoon of the salt, pepper to taste, and 2 tablespoons (30 milliliters) of the oil. Toss well to coat. Roast until the tomatoes are completely soft and some are slightly browned at the edges, about 30 minutes. [My note: I find it easier to combine them in a bowl then transfer to roasting pan.]

3. Meanwhile, remove the darkest green top of the leek and trim the root end. Cut in half lengthwise and rinse well under cold running water, peeling back the layers to remove any dirt. Thinly slice crosswise.

4. Trim the top and root end of the fennel, cut the bulb in half, and remove the tough outer layer and dense white core. Slice very thinly crosswise.

5. In a deep saucepan, heat the remaining 2 tablespoons (30 milliliters) oil over medium-high heat for 30 seconds. Add the leek, fennel, onion, and carrots. Cook, stirring occasionally, until the vegetables are soft and slightly caramelized, about 10 minutes. [My note: If it's a lot of vegetables, it can take 20 minutes to cook, these will probably be done at the same time the tomatoes finish roasting.]

6. When the tomatoes are done and the other vegetables softened and slightly caramelized, add the tomatoes and any juices from the roasting pan to the pot and mix well. Add 3 cups (720 milliliters) water and stir. Bring to a simmer and cook for at least 10 minutes for the flavors to combine. Remove from the heat and let cool slightly. [My note: this can take 10-20 minutes, stir occasionally to release the heat.]

7. Transfer the soup to a blender or food processor, in batches as necessary, and blend on high speed until completely smooth. Return the soup to the pot and taste for seasoning; add the remaining 1/2 teaspoon salt or more, if desired. Season with pepper to taste. Cook over medium heat until bubbling hot.

8. Ladle into bowls and serve.