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Roasted tomato, red pepper and garlic soup

A few weeks ago, just before Halloween, the Mister and I realized that it was the final weekend of the season for our beloved neighbourhood farmer’s market. Slightly concerned, we grabbed a bunch of cloth bags and headed out to grab as much as we could for what cash we had on us.  Since it was close to quittin’ time for our favourite booth (shout out to the Jamaican dudes at Liberty Village Farmer’s Market) we ended up with a pretty good bounty: a bunch of scotch bonnet peppers (which we promptly took home and pickled, can’t wait to try ’em!), some bell peppers, apples, kale, shallots, and a HUGE bunch of bright red, delicious-looking tomatoes.

After pickling our peppers and making a giant marinated kale salad (my favourite side dish) and some kale chips, we decided to use the rest of our veggie haul and make a roasted tomato soup.  We pretty much played it by ear but it turned out absolutely delicious. We served it with a slice of baguette topped with broiled extra old white cheddar for dipping -the perfect  comfort food dinner for a sunny Sunday in late October. I will be making this again, very soon!

Roasted Tomato Soup

Roasted Tomato Soup


Roasted tomato, red pepper and garlic soup
(Makes about 6-8 serving)

Approx. 3 lbs tomatoes
1 carton of vegetable broth (or make your own)
1 tbsp olive oil
sea salt
balsamic vinegar
butter (approx 1 tbsp) – or vegan substitute
1 red pepper (or two if you want more of a red pepper taste in your soup)
garlic cloves (as many as you want)
2 shallots
fresh thyme and basil (ours was from our balcony garden but in a pinch you could use dried).

Pre-heat the oven to 400F
Cut all of your tomatoes in half and lay on a baking sheet, do the same with the red pepper (we cut it up in smaller pieces).
Peel a few cloves of garlic and add them to the baking sheet, whole.
Drizzle everything with olive oil and sprinkle with sea salt. Splash on some balsamic as well, then throw some torn up basil and fresh thyme on top.
Roast in the oven for about an hour.

Just before you remove the tomatoes,pepper and garlic from the oven, cut up your shallots. Add your butter to a large soup pot and let melt. Add in your shallots and soften. Then add in the roasted tomatoes, pepper and garlic.  Pour in your vegetable stock and crush up your tomatoes a little with a wooden spoon. Add in some more fresh basil and thyme.

Use an immersion blender to blend everything to desired consistency, then bring to a boil. Turn heat down and let simmer for a while. Season with salt and pepper to taste. Serve topped with some chopped chives (if you want) and enjoy!

On an unrelated note, we just got back from our first ever trip to NYC which happened to get extended during Hurricane Sandy aftermath. Instead of the 4 day long weekend we’d planned, we were there for 6! Now there are obviously worse places in the world one could be trapped but by the end of the trip we were definitely ready to go home! Anyway, we ate our FACES off in NYC. I couldn’t believe how much great food the city has to offer – and I took pics of almost every single meal I ate! Stay tuned for a post about “What I ate on my NYC vacation” sooner than later.



About corinacorona

Video maker, social media enthusiast, content maker, etc. Tattooed travel lover, runner, horror junkie, amateur foodie. Born in the wrong era. https://corinacorona.wordpress.com/


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