I cannot stay away from vegetable creams (Broccoli Cream, Authentic Gazpacho and more to come). I simply blame it on expecting my number 3. Some serious tomato cravings kicked in. Incredible how nature changes this every time. With my first one, a boy, I would dive into bags of dried fruits, mountains of oranges and dark chocolate. With my girl, again dark dark chocolate (and I don't normally like chocolate), roasted almonds and all kinds of fruits. Now with this little miracle, it's all about tomatoes and hummus. But not a day goes by without gobbling up these red gems.
We have lovely cherry tomatoes growing in our backyard. But the tomatoes I used in this recipe came from a dear friend who gifted me a big box of fresh farmers produce. I squeaked like a kid in a candy store when I opened it and discovered lots of different kinds of tomatoes. Heirloom, love their sweet citrusy tartness, and Black Zebra, also related to Heirloom, but with a slightly different look and texture. Black Zebra have stripes and come in red and green.
But I need to warn you. This is not a step-by-step recipe description but more of a on-the-go version, because this is how I make it. It's quick, simple, no planning required and the necessary ingredients will be in your kitchen 99% of the time.
Ingredients: Depending on how much soup you wish to make you can play with the amounts. No worries, you cannot mess this up.
- Tomatoes, go for variety. Cut into big chunks. At least 4-5 tomatoes to make a soup serving for 2.
- Bell peppers. Yellow and red. Can be the baby kind or normal ones cored and sliced up. In relation to the amount of tomatoes, take half portion of peppers.
- Peeled scallions and freshly chopped garlic.
- Fresh basil leaves. I used two cups of fresh basil leaves to layer over cut up vegetables.
- Cold pressed extra virgin olive oil
- For added spice and health: Tumeric powder, smoked red pepper powder (I recommend one teaspoon of each)
- Salt and pepper to taste.
Making the soup is so simple and takes no time. I usually decide to make it one the spot, no prep in advance. And it works with any vegetable(s), specially when they are on the border of getting too ripe. I cut the tomatoes up, laid them out on a roasting pan (cut side facing up), mixed in some gorgeously looking baby bell peppers, sliced scallions and freshly chopped garlic. Drizzled everything with cold pressed virgin olive oil, fresh herbs and spices and let it roast/ caramelize in the pre-heated oven at 400F for 45 mins to 1 hour, depending on the quantity. The sweetness of this veggies in a hot oven turn into a caramel-like texture, so lovely and the house will smell so delicious. When vegetables are nicely cooked and soft, I let them cool inside the pan on the kitchen counter for a few minutes while getting the blender ready. All goes into the blender (vegetables, juices, everything). Add a cup of chicken bone broth (or two depending on desired consistency and amounts), and a tablespoon of cream cheese or soft cheese for some added creamy kick and calcium. Ready. Blend. Voila. A cozy warm and light appetizer soup. Add some pasta or grains like rice or farro, or shredded chicken to make it a heartier meal. So fresh, so simple. Try after that any store bought tomato soup and you will instantly taste the difference. Guten Appetit.