Friday, January 29, 2010
Roasted Tomato Soup
I just drove for five and half hours through howling winds and blinding snow. Which leaves me with just enough brain power to hug Kat (who I've come to visit), drink beer, and eat some of the Thai food she kindly ordered for me. No brain power left to wax poetic about tomato soup, is what I'm trying to say.
I will just say, this soup is creamy, flavourful, and perfect for the cold snap that is about to descend on those of us who live in Ontario. Cook this up with some crusty bread and get under a blanket close to the fire. Or TV. Or dog. Whatever. Do it. Your mental health will thank you.
Creamy Roasted Tomato Soup
2 cans whole tomatoes (24 ml)
½ red onion, roughly chopped
2 tbsp olive oil
1 cup red lentils
3 bay leaves
3 cups veggie stock
1 cup cashew cream (see notes)
1 tsp thyme
1 tsp basil
salt and pepper to taste
Preheat oven to 350 degrees.
Open cans of tomatoes and take actual tomatoes out of the juice. Keep the juice for later.
Spread tomatoes out on baking sheet with roughly chopped red onion and roast in oven for half an hour.
Heat olive oil over medium heat. Add bay leaves, lentils, thyme, basil, roasted tomatoes and onions. Let cook for five minutes, stirring frequently.
Add tomato juice and veggie stock. Let simmer for approximately 15-20 minutes, until lentils are completely cooked (they'll almost turn to mush). Remove bay leaves.
With an immersion blender (or a regular blender) puree soup until it is completely smooth. Add cashew cream and blend until soup is a uniform texture and colour. Add salt and pepper to taste.
-The cashew cream is Tal Ronnen's recipe. Reproduced here on Oprah's website.
-Tomorrow morning! CBC radio! Me and Geoff! Reviewing The Conscious Cook! You can listen live on iTunes or afterwards on the CBC radio site.
-More shameless self promotion, I've just been selected to be one of the new contributors to the blog Sew Green. So excited! I'll be posting every once in a while about things that I love that wouldn't work here because they aren't recipe related. I'll let you know when my first post goes up, of course. In the meantime, I highly recommend reading the posts by the other contributors. Lots of great stuff.