The warm days are ripening the last of my garden tomatoes and hot peppers, and the cooler nights tell me it’s the season again to roast some veggies and make a savory soup! I decided to make a tomato soup to enjoy with buckwheat zucchini bread, perhaps too a little grilled salmon?
- 12-14 medium-large roma and heirloom tomatoes
- handful or two of cherry tomatoes
- 1 large yellow onion
- 3-4 large cloves garlic
- 2 large red serrano peppers
- 2 small red thai peppers
- fresh lemon thyme, oregano and marjoram
- 1/4 t salt and black pepper to taste
- 2 T olive oil
- 2-4 c water or stock
- toasted pumpkin seeds for garnish
- 1 cup spinach, cut into thin ribbons
Cut roma tomatoes in half, heirloom tomatoes into quarters, cut onion into half then 1/4 inch slices, and place all into large bowl. Dice the fresh lemon thyme, oregano and marjoram leaves until you have about 2 T each. Pour olive oil over tomatoes, whole peppers and peeled whole garlic, add diced spices and mix well. Place on lightly oiled baking sheet and roast at 375 until tomatoes soften and onions caramelize– check after about 10 minutes. When all are nicely roasted, remove from oven and allow to cool some. Press roasted garlic into blender, roughly chop the the roasted onions, then puree all in the blender in batches, being careful not to fill the blender full with too hot vegetables. Return to large soup pot. Depending upon desired thickness and intensity of flavors, add fresh water (or stock you have on hand) a cup at a time to fine tune the soup’s texture and flavor. Season with freshly ground black pepper. To serve, place 1/4 c spinach cut into thin ribbons into a deep bowl then ladle in soup and garnish with toasted pumpkin seeds.
The season is changing– I feel it when I tuck into bed at night, and when I watch sunrise these mornings. “Seasons changing I can smell it in the air I can see it in their paintings And I can hear it in the wind, hear it rise and descend Through the many colored trees, forms a many colored breeze Made of many colored leaves, departing ever so gracefully” (Elephant Revival, Ring Around the Moon)… The Autumnal Equinox is next week, reminding me of work to be done timely, and of the need for balance. My thoughts turn to experimenting making chutney with a friend’s fresh figs (more on that in another post) and to making soup… for an Equinox Party! Thus this experiment with a new fall root soup that fits into a darkness and light/black and white color palette. Yum.
- 4 medium turnips, peeled and chopped
- 1 medium-large parship, peeled and chopped
- 1 medium-large red potato, peeled and chopped
- 1 large yellow onion, chopped
- 1-2t dried rosemary
- 1/4t salt and fresh ground black pepper to taste
- 2-3 sprigs of fresh lemon thyme from my garden (or 1/2t or so dried)
- 1/2 cube Celfibr brand vegetable bouillon dissolved in 1c hot water
- 3-4 additional c water
- 1/2-1 c milk if desire creaminess
Saute onion in large soup pot in 1-2T butter or olive oil for 2 min or so, then add red potato and saute for another 3-4 minutes before adding peeled and chopped turnips and parsnip, rosemary and lemon thyme. Stir well, then add 1c vegetable bouillon broth and 2c fresh water, cover and simmer until vegetables are soft, about 10 minutes. Check for full softness, then remove from heat, add salt and black pepper. Allow to cool enough to then puree in blender. Adjust consistency with milk unless you’re serving this vegan so use fresh water or additional fresh vegetable broth if you happen to have some on hand. Garnish with roasted pumpkin seeds. Yum!