Soups & Salads/

Roasted Tomato Soup

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This tomato soup starts with roasted diced canned tomatoes which makes it perfect for the winter when you can't find good  tomatoes.  I’ve used celeriac or celery root and a habanero which adds great background flavors.  Celeriac is widely available in most groceries, although you may not have ever noticed it.  If you're looking to make it more of a main course soup, you can add sauteed shrimp, which is the way I served it to the crew during the photo shoot for the new book.  Since I used prepared beef broth,  it’s a snap to make this soup and the extra freezes well. 
Servings: 4Quarts
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Ingredients

  • 3tablespoons olive oil
  • 1large white onion, diced
  • Salt
  • 1medium celeriac (celery root) small dice, about 2 cups
  • 2 to 3medium carrots, small dice, about 1 cup
  • 3 garlic cloves, diced
  • 228-ounce cans diced fire roasted tomatoes (we prefer Muir Glen)
  • 3tablespoons tomato paste
  • 6cups beef broth (or vegetable broth)
  • 1habanero chile, stemmed
  • 1medium potato, peeled and diced
  • 1/4cup chopped flat leaf parsley
  • 2 to 3tablespoons honey
  • Optional: 1 pound grilled or sauteed shrimp

Instructions

Pour the olive oil into a large stockpot set over medium-high heat. Once the oil is hot, add the onions and 1/2 teaspoon salt. Cook for about 7 minutes or until the onions have begun to brown around the edges. Scoop in the celeriac, carrots, and 1/2 teaspoon of salt and continue cooking, stirring occasionally for 5 minutes or until the carrots begin to soften. Stir in the garlic and cook for 1 additional minute.

Add the tomatoes with their juice, tomato paste, beef broth, habanero and potato. Stir until everything is well combined. Bring the soup to a boil, then lower the temperature to medium and simmer for 20 to 25 minutes or until all the vegetables are soft. Using either a countertop blender or immersion blender, puree the soup. If you're using a countertop blender, you'll need to do this in batches, taking care not to overfill the blender jar.

Return the pureed soup to the pot, stirring in the parsley, 1 tablespoon salt and honey. I'm using honey here to balance out the acidity of the tomatoes. Simmer the soup for 5 minutes so that all the flavors have a chance to meld, then taste for final seasoning. If you're using the shrimp, add them to the individual bowls as they're being served.

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