Roasted Tomato Soup

Made this today. Of course I tweaked it according to what I had available and accounting for the difference in tastes between Trinidadian and temperate tastes. It wasn’t thick, cuz I lacked milk/yogurt/cream, but it was good nonetheless. It made two servings.

A few tips:

1) I didn’t use oil, since I didn’t oven roast the tomatoes. Stove top roasting is quicker and healthier because there’s no need for oil. Just use a small metal rack and some tongs. You can season the tomatoes while they simmer in the water/vegetable broth/chicken broth. (I used mushroom broth)

1.5) Also Agave in place of sugar. So that would be half the sugar advised in the recipe. May not make a difference but there you go. We didn’t have granulated sugar anyway. May not have used it if we did.

2) A hand mincer is a good investment if you don’t already have one, cuz it eliminates the blender and the unnecessary cleanup ( because blenders have so many pieces)

3) Pre-made green seasoning is super helpful, so buy some fresh and make it regularly. It seasons this recipe in a snap. Also add roasted pepper to it. It spices the pepper more and really adds flavour to the dish.

4) The garlic will get blackened in stove top roasting, especially if the spaces in the wire frame aren’t small enough, and you can’t control it properly. But try to. If it does get blackened though, don’t worry about it, and don’t waste it. It purées easily and you wouldn’t see it under the colours of everything else in the pot.

I don’t have any pictures of this, but it is a good one. You can follow the link, or not. Tweak it or take it. Do whatever. It’s good either way.

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One thought on “Roasted Tomato Soup

  1. Pingback: Two Baked Oatmeal Recipes | Rantings from inside my head

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