My roasted cherry tomatoes, baby carrots and red bell peppers soup brings me closer to my favourite Season. The red and orange of the ingredients, the freshness of tender vegetables, and the aroma of sweet pepper as it roasts is enough to whet my appetite, the way only Autumn, Winter and Spring can. It’s the Season for soups, my dears, and I shall be featuring a lot of them here.
Last evening, the Mumbai Food Bloggers met for a potluck at ‘APB Cook Studio‘. I decided to carry ‘Autumn’ with me in the form of this soup, and an olive and basil-oil focaccia. If you have been here on TT for some time it is no secret that apart from Indian Cuisine, the one cuisine that I really, really love is Italian. If I make a bread, which is not very often, its usually a focaccia. I experiment with several combinations of ingredients and flavours, but it has to be a focaccia, ciabatta or a baguette. I love the crustiness and the chew these European breads offer, and how well they complement any soup.
After last evening, the soup and bread only made me long for more. I made it again this afternoon for an informal meet up with some of my friends at home. This time I managed to get enough photographs of the soup to share today. The only thing I changed was adding one thai red chilli, and I am sure I won’t ever do it again! It added more heat than I needed, but otherwise the soup was great. Its the simplicity, and no-fuss cooking that makes it my favourite.
Recipe: Roasted cherry tomatoes, baby carrots & red bell peppers soup – Celebrating Autumn!
Yield : 7-8 portions
Allergen information: Contains tomatoes. Dairy, gluten & nut free
Cherry tomatoes – 3 cups
Baby carrots – 10-15, stalks cut
Red bell peppers – 2 small
Garlic cloves – 4, crushed lightly and skin peeled (Optional but recommended)
Olive oil – 1/2 tsp + 1 tsp.
Granulated sea salt – To taste
Crushed lemon pepper – To taste
Basil leaves, fried to crisp – To garnish
Vegetable stock – 5-6 cups
Pre-heat oven at 250 deg. C for 10 minutes.
Line a baking tray with foil, and spread 1/2 tsp. olive oil. Place the tomatoes, carrots, garlic cloves (if using) and peppers, in a single layerd. Top with a teaspoon of oil, and sprinkle sea salt, and lemon pepper.
Bake in center rack, reducing the temperature to 220 deg. C. for 30 to 40 minutes, till aromatic and till the tomatoes break into juice.
Cool, and blend in a mixer to smooth consistency. Remove in a sauce pan, and add 4 cups of vegetable stock to thin. Warm through, and add more stock if desired. I like mine smooth and not too thick. You can keep the soup chunky, if you like it that way.
Adjust salt, and pepper. Serve as it is with a few drops of extra virgin olive oil on top, or with fried basil. Bread is not a necessary addition. In fact I rarely make breads to go with soups, unless I have visitors, like today.