November 2, 2020
Roasted Tomato Soup
Try this Roasted Tomato Soup recipe from the new cookbook, Hawksworth.
For the opening of Bel Café, we wanted to do some menu items that absolutely everybody would like: from travellers staying in the hotel to locals working at a desk nearby. Something that’s light and fresh, rich but vegetarian — vegan even. It had to be tomato soup. This is just a simple purée, but it works.
Yield: Serves 6
- Preheat the oven to 200°C (400°F).
- Season the tomatoes with a drizzle of olive oil, the sugar and a generous sprinkling of salt. Roast on a baking tray lined with parchment paper until the skins burst open and a little color has developed, about 15 minutes.
- Heat the vegetable oil in a large pot over medium heat, and sweat the onion and garlic until translucent, about 5 minutes. Add the celery, carrot, fennel and chili, and increase the heat. Sauté until the vegetables have a bit of colour, about 5 minutes.
- Add the tomato paste and continue to cook, stirring continuously, until the paste has caramelized, about 5 minutes. Season with salt. Add the roasted tomatoes. Add just enough water to cover and an extra pinch of sugar and salt. Bring to a boil then lower the heat and simmer until all the vegetables are very soft, about 30 minutes.
- Add the balsamic vinegar and herbs and let steep for 5 minutes. Blend in batches in a high-speed blender until smooth. Season with salt.
- Enjoy with a drizzle of good-quality olive oil and cracked black pepper.
Excerpted from Hawksworth by David Hawksworth, Jacob Richler and Stéphanie Nöel. Copyright © 2020 David Hawksworth. Photography by Clinton Hussey. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.