Chef Note:
There’s nothing quite as comforting as a tomato soup. And while some people loathe to eat soup in the summer, I’m certainly not one of them. You can’t go more than a day without some type of soup in a Taiwanese or Romanian household, regardless of the weather. This is a lovely way to use up those excess tomatoes from the farmer’s market.
Recipe courtesy of Haan Palcu-Chang
Soup of Roasted Summer Tomatoes and Herbs
1 h 0 mins
4
Ingredients
- 4 Tbsp olive oil
- 1 large onion, finely sliced
- 3 cloves of garlic, finely sliced
- Sprig of rosemary
- 450 g ripe tomatoes, roughly chopped and roasted with some salt and oil @ 450F until slightly charred
- 480 g high-quality crushed tomatoes (high-quality canned tomatoes or ripe fresh tomatoes will do)
- 1/4 Tsp dried oregano
- 1 cup vegetable stock or water (you will need more on hand to adjust the consistency of the soup)
- 1 Tbsp salt
- 1 Tsp honey
- ½ cup raw cashews
Instructions
- 1 Gently cook the onions in the olive oil in a pot over medium heat until translucent and fully cooked through, about 10 minutes. Add the sliced garlic and rosemary and cook another 1-2 minutes or until garlic is fully cooked.
- 2 Add all the remaining ingredients except for the cashews to the pot. Bring to a simmer and then turn the heat to low. Cover the pot with a lid. Simmer very gently for about 15 minutes, making sure to stir the pot every few minutes to avoid the soup ingredients catching to the pot.
- 3 Transfer the soup ingredients to a food blender with the cashews. Blend on high speed until very smooth. This mixture will likely be quite thick. Add enough extra stock to allow the soup to blend properly. Add further stock to create the consistency you like. Taste and adjust seasoning and serve immediately.
