I was told tomatoes were the easiest thing to grow in the garden and so I grew a lot. All the tomatoes. I did the same last summer but the problem last summer was that they were the worst-tasting tomatoes I've ever had. They were sour, and tart and just not good. The only thing worse than not producing any food in your food garden is producing bad-tasting food. So I created this soup recipe to turn my bad-tasting tomatoes into an absolutely rich, flavourful, satisfying roasted tomato soup.
Turn lemons into lemonade and sour tomatoes into smokey soup!
I first made this soup with the aforementioned #tomatofail patch. I have since made it with really amazing tomatoes and the flavour has only gotten better. This gives me confidence that even if you should choose to splurge on those tasteless foam-like tomatoes you find in the supermarket in January, you'll still have an amazing outcome.
Also, we need to eat more cooked tomatoes. Though I typically save my nutrition lessons these days for my job over at the Academy of Culinary Nutrition and the Today Is The Day Podcast, here's a little culinary nutrition refresher for you:
Health Benefits of Tomatoes
Tomatoes are amazing sources of lycopene. This is a phytonutrient found in most red fruits and veggies, that offers sun-protective benefits and can help lower the risk of prostate cancer. When heated, like in the cooking of tomatoes, the lycopene content increases and is more readily absorbed.
And here is a fun fact: tomatoes rank as the 4th highest consumed 'vegetable' in the United States. This is funny because 1) tomatoes are a fruit and 2) the three that come before it are the makings of a fast food meal.
Yes, it goes like this:
Now, what I wonder is whether tomatoes are being consumed as tomatoes, or if in fact, the high consumption rate is due to their presence in processed ketchup and BBQ sauces. In case you are still back a paragraph or two thinking about the health benefits, remember that having cooked tomato in the form of ketchup, which is accompanied by a bucket load of sugar, there is more harm being done than good on the cancer prevention front.
While you ponder that one, let's get to making this soup.
I roasted the tomatoes and other veggies first which is a key part of getting the richness of the soup. If you are in a rush, or a two-step soup is just crazytown for you, then skip it. I'm sure you'll still love the result.
Yield: 4 servings
- 2 lbs tomatoes, whatever kind you have, quartered
- 1 onion, cut into eight wedges
- 6 cloves garlic, coarsely chopped
- ¼ cup avocado oil, tallow or olive oil
- 2 cups broth, stock or water
- ¼ tsp smoked paprika
- ¼ tsp chilli flakes
- 2 bay leaves
- Salt to taste
- Cashew cream to garnish (see below for recipe)
- Preheat oven to 400
- Toss tomatoes, onion and garlic in oil and roast for 30 minutes
- Transfer to pot, add stock, bay leaves, smoked paprika, chilli and salt, and simmer for 20 minutes.
- Allow to cool and remove bay leaves.
- Blend until smooth.
- Serve with a swirl of cashew cream
Yield: 1 cup
- Cashew Sour Cream
- ½ cup cashews, soaked
- ¼ cup sunflower seeds, soaked
- ¼ cup red pepper, chopped
- ½ lemon, juiced
- 2 Tbs olive oil
- 1 Tbs cider vinegar
- ½ cup water
- ¾ tsp sea salt
- Place all ingredients in blender or food processor. Process until smooth