Soup shouldn’t be a challenge.
Whether your slurping it down or chopping and preparing, soup creation and consumption should be a pleasurable experience- liquid comfort.
Nothing could be more comforting than a freshly prepared tomato soup that takes you no longer than 5 minutes of effortless slicing with a bit of sprinkling thrown in for good measure, and this could well be the easiest soup recipe ever.
It’s so easy that I have tweeted it a couple of times as a twecipe ( whole recipe in under 140 charachters on twitter) when asked by fellow twitters for a soup recipe suggstion –>
R0asT Tom SouP: slice 20 toms in 1/2, sprinkle w brn sugr, cumin, s.salt +blk pepp + EVOO. Roast oven 200c 4 45mins. puree all. season+serve
But due to my love and adoration for the written word as well as the tweeted verse, I thought an entire blog post would be a fitting tribute to the worlds easiest soup recipe.
“Soup is cuisine’s kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o’clock cup of tea or the cocktail hour.”
Louis P. De Gouy, The Soup Book (1949)
Slow Roasted Tomato Soup
Approach this recipe with complete abandon as it will reward you with its sweet warm gesture upon its simple completion.
The hardest part of this recipe is gathering the ingredients to make it… unless you are blessed with your own beautiful garden bursting and waiting for you to begin the harvest.
For those of us less fortunate (inner city living certainly has its drawbacks) I suggest you pay a visit to your local green grocer and insist on the freshest, organic, ripe and tempting tomatoes to make this recipe a true success. Roma tomatoes are the best type of tomatoes for this recipe as they are low in Acid so will produce a sweeter soup.
Gather together 20 medium sized Roma tomatoes, as described previously and slice them in half. Place them flesh side up in a deep roasting tray.
Sprinkle the tomatoes with natural sea salt flakes, a generous grinding of black pepper, 2 tablespoons of brown sugar, 3 teaspoons of ground cumin, 3 teaspoons of garam masala, 1 teaspoon each of cumin, fennel and coriander seeds.
Add a good slosh of extra virgin olive oil and roast in a medium to hot oven (190c) for 45 minutes until nicely caramelized and looking delectable!
Remove from the oven and puree all, including any delicious juices that have accumulated during the cooking process.
Taste for flavour- season if necessary and serve piping hot and comforting. serves 3-4
And too make it even more exciting, this tomato soup is a great base to add one of the following ingredients to enhance the profile of the dish.
Tomato soup with creme fraiche– add a dollop just before serving and swirl it in
Tomato soup with fresh spinach– Before serving the soup into bowls, place in a small handful of spinach leaves and ladle the hot soup straight on top
Tomato soup with black olive tapenade– This sweet tomato soup is complemented very nicely with a dollop of olive tapenade
Tomato soup with prawns– Saute a few prawn cutlets before adding to the steaming soup
Tomato soup with a cherry tomato balsamic salad– Make a mini salad out of diced cherry tomatoes completed with some shredded basil and a balsamic vinaigrette
Tomato soup with roasted fennel– At the same time your roasting the tomatoes, roast some slices of fennel bulb until well caramelised and then chop and add to the finished soup
Tomato soup with a fresh herb salad– Top your bowl of hot soup with a selection of your favourite herbs picked into a salad. My recommendations would be mint, basil and coriander.
Tomato soup with a chili yogurt– Make a dollopable addition out of Greek style yogurt, a sprinkling of sumac and some finely chopped fresh chili