Roasted Tomato Soup

Coming down from Ranau CNY trip, bringing down a bag full of Tomatoes and I want to try to make Tomato Soup again. I watched 3 videos, clearly this one is the best :-

https://www.youtube.com/watch?v=wnyy-j3lwik&list=RDCMUCVn4warYFHUopwaO4uR--jw&start_radio=1&rv=wnyy-j3lwik&t=94

INGREDIENTS ✅ 3 lb Roma tomatoes, halved ✅ 2 to 3 carrots, peeled and cut into small chunks ✅ Extra virgin olive oil (I used Private Reserve Greek olive oil) ✅ Salt and pepper ✅ 2 medium yellow onions, chopped ✅ 5 garlic cloves, minced ✅ 1 cup canned crushed tomatoes ✅ 2 oz fresh basil leaves ✅ 3 to 4 fresh thyme springs (2 tsp thyme leaves) ✅ 1 tsp dry oregano ✅ 1/2 tsp sweet paprika ✅ 1/2 tsp ground cumin ✅ 2 1/2 cups water ✅ Splash of lime juice, optional ✅ Grilled French baguette or crusty bread of choice for serving

I will lessen the ingredients and amount but some of the key ingredients like carrost during baking, cumin and paprika to spice up, splash of lime juice all sounds great to follow. Totally vegan and no need cream or milk, instead pour in a tin of Tomato Puree.

My recipes (eyeball style) for 6-8 persons (about 10 bowls of soup) :-

1) Select red and ripe tomatoes and cut into halves, put in one small carrots, sprinkle olive oil, salt and pepper and mix them well, leave the cut sides up, Roast 200 C for 20 mins.

2) Fry garlic, ginger (optional), bay leaves, yellow onions until brown. 

3) Pour all into the cooking pan, put in water, and cook it well. 

4) Add seasoning, basils, thyme,  salt, pepper, sugar, 1/2 tsp cumin, 1/2 tsp paprika, pour in one tin of Tomato Puree, add lime juice at the end. The lime juice puts all the flavours together like magic. The taste is a balance of sweet, sour and rich tomatoes.

5) Use blender to mix them coarsely. 

https://www.youtube.com/watch?v=NSD3JtGONy0

Ingredients

• 4 Tbsp unsalted butter
• 2 yellow onions (3 cups finely chopped)
• 3 garlic cloves (1 Tbsp minced)
• 56 oz crushed tomatoes (two, 28-oz cans) with their juice, preferably San Marzano
• 2 cups chicken stock
• 1/4 cup chopped fresh basil plus more to serve
• 1 Tbsp sugar or added to taste
• 1/2 tsp black pepper or to taste
• 1/2 cup heavy whipping cream or to taste to combat acidity
• 1/3 cup parmesan cheese freshly grated, plus more to serve

Instructions

1. Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

2. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

3. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.

4. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*

5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Recipe Notes

*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.