| Organically Evil Tomato Soup |
Yes, it's been over a year. That's because the Evil Housewife is now Evil Mum -- a state that was a long time coming, but very welcome.
I've had to adapt both cooking routines and times; gone are the days when I had hours to prepare a single dish. Now it's all about speed and nutrition. I've been relying heavily on Pinterest's supply of crock pot recipes to keep my sanity!
This one is not a slow cooker but it is easy. I like that it has a bit of substance to it without being overwhelming, thanks to the "stock." Naturally sweet, delicious & creamy without having any cream; this tomato soup is a great way to finish off that crop of summer tomatoes.
I wouldn't know, because my zombie tomato plant (I didn't plant it, it sprang out of the ashes of 2010's massive tomato plant) died of black spot. Curses!
Sweet & Lovely Tomato Soup
625g of red, ripe tomatoes, seeded and cut in half
Olive oil
Sea salt
Pepper
125g sweet potatoes (1 small sweet potato will do)
1 tin organic tomato paste
Preheat the oven to 375 F. and adjust the rack to the highest position. Line the tomatoes up in a baking dish and sprinkle with olive oil, sea salt & pepper. Place the baking dish and the sweet potato directly on the highest rack & roast for 1 hour.
Peel back skin of roasted sweet potato and squeeze contents into a food processor. Add tomato paste & 100 ml. boiling water, then puree. Add enough water to make a thin but not too runny stock. Pour this into a saucepan. Now put the roasted tomatoes & the liquid from the baking dish into the food processor & whiz until well pureed.
Combine pureed tomatoes with stock & heat in saucepan until evenly warm. Serve immediately, topped with your topping of choice -- I used goat cheese crumbles, but I've seen it served with mozzarella & basil or plain garlic croutons. |
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posted by Gwenneh at 
