Roasted Tomato Soup
For when you are scared
Prep time: 15 min | Total time: 45 min | Difficulty: 1/5
I grew up in post-Soviet Russia, and being scared was not something you advertised in that part of the world. Many many seemingly brave men and women gaslit themselves into believing they were fearless, but the truth is everyone was scared all the f***ing time.
I have lived in mellow Lisbon for quite some time now, and admitting to having fears doesn’t feel like a luxury anymore. I’m terrified of horses (waaaay too big for a farm animal), don’t do well with heights, and while I love to escape reality through watching horror films, I really can’t handle little girl ghosts.
These are all manageable though; I avoid horses (and farms), live on the ground floor, and shut my eyes when I must, but the only time I’ve ever felt that kind of paralysing animal fear that turned me completely paranoid, was when I was stalked.
He thought he was being romantic. I thought he was being psychotic. He went to my office, to my friends’ parties, to my coffee shops. I was scared to even go home. He called me at 4 am. I couldn’t block him, because not knowing where he was had become as scary as seeing him. He said I always picked the wrong men. I wanted all men to leave me alone. He asked if we could be friends. I already had friends, thank you very much. He got a dog. I pet the dog because some things are stronger than me.
He wrote a book about it. I made a soup about it.
Ingredients (serves 1)
For the Soup:
Heirloom tomatoes (it’s finally August!) 2
Cherry tomatoes 150g / 1 cup
Red bell pepper 1
Small onion 1
Garlic 3 cloves
Olive oil 1 tbsp
Salt 1/2 tsp
Black pepper 1/4 tsp
Smoked paprika 1/2 tsp
Ancho pepper (or whatever chilli you like) 1/4 tsp
For the Croutons:
Sourdough bread 1 slice
Olive oil 1 tbsp
Garlic powder 1/4 tsp
Parmesan cheese 1 tbsp
Pinch of salt
Equipment
Baking sheet
Parchment paper
Knife
Cutting board
Measuring spoons
Blender or immersion blender
Large bowl
Method
Preheat your oven to 200ºC (400°F). Line a baking sheet with parchment paper
On a cutting board, quarter the heirloom tomatoes, slice the bell pepper, and quarter the onion. Peel the garlic cloves
Place the heirloom tomatoes, cherry tomatoes, bell pepper, onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, smoked paprika, and ancho pepper. Toss to coat evenly. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly caramelised
While the vegetables are roasting, prepare the croutons. On a cutting board, cut the sourdough bread into cubes (or just tear it with your hands — that’s what I do). Place the pieces in a bowl, drizzle with olive oil, and sprinkle with garlic powder, Parmesan cheese, and a pinch of salt. Toss to coat evenly. Spread the bread cubes on a separate baking sheet and bake in the oven for 10-12 minutes, or until golden and crispy
Once the vegetables are roasted, transfer them to a blender or use an immersion blender in a large bowl. Blend until smooth. If the soup is too thick, add a little water to reach your desired consistency
Pour the soup into a bowl (although no one will judge you if you eat it out of the blender) and top with the croutons
Garnish Ideas
Sour Cream
Basil
Poached egg for extra protein
Dealing with Leftovers
Store any leftover soup in a tupperware in the fridge for up to 3 days. Reheat gently on the stove. Croutons can be stored for a couple of days, too, but will likely suck — just make fresh ones.
Nutritional Value (per serving)
Calories: 350 kcal | Carbs: 50 g | Protein: 10 g | Fat: 15 g