Roasted tomato soup

Photo: 101 Cookbooks

Heidi roasts the tomatoes, peppers and onions until they char a little, then blends them with smoked paprika. Tomato soup with some smoke and swagger.

From Heidi Swanson at 101 Cookbooks · @heidijswanson

Tomatoes, red pepper, onions and garlic roasted until they char a little, then blended with hot stock and smoked paprika.

You need

• 1 1/2 lb tomatoes, cored and quartered
• 1 large red bell pepper, seeded and quartered
• 3 medium yellow onions, quartered
• 5 garlic cloves, unpeeled
• Extra-virgin olive oil
• 1 tsp fine sea salt, plus more to taste
• 2 to 3 cups hot vegetable stock or water
• 1 tsp smoked paprika
• 1/2 tsp cayenne (optional)
• To top: toasted sesame seeds, more smoked paprika, crumbled goat cheese, chives

How to make it

1. Heat the oven to 375°F (190°C). Spread the tomatoes, pepper, onions and garlic on a rimmed baking sheet, toss with a good glug of olive oil and the salt.
2. Roast until everything is soft and starting to char at the edges, 45 minutes to 1 hour, tossing once halfway.
3. Squeeze the garlic from its skins. Put all the vegetables and their juices in a pot or blender with 2 cups hot stock, the smoked paprika and cayenne.
4. Blend until smooth, adding more stock until it's as thick as you like.
5. Taste for salt and warm through. Serve topped with sesame seeds, a pinch of paprika, goat cheese and chives.

Written in our own words from Heidi Swanson's recipe, with their quantities. The original: Roasted tomato soup, 101 Cookbooks.

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