Roasted Tomato Soup

[jglass]

I saw Sunny Anderson make this on her show. I just made a pot of it and it is yummy. The roasting of the tomatoes gives the soup a nice flavor and I like that it used vegetable broth and no cream.


Roasted Tomato Soup

Ingredients
8 Roma tomatoes, halved and seeded
2 red peppers, quartered and seeded
1 medium onion, quartered
8 cloves garlic
2 teaspoons chopped fresh thyme leaves
4 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
1 (6-ounce) can tomato paste
6 cups vegetable stock
1/4 cup loosely packed chiffonade basil leaves

Directions
Special Equipment: Blender or immersion blender
Preheat the oven to 400 degrees F.
On a sheet pan, gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tablespoons olive oil, vinegar, and salt and pepper to taste. Arrange the tomatoes and red peppers, skin side up, and bake until lightly charred, 45 to 50 minutes.
In a soup pot, warm the remaining 2 tablespoons of the olive oil over medium-high heat.
Stir in the tomato paste and mix well.
Add the tomato and pepper mixture, including the juices, and combine.
Stir in the stock, cover, and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Transfer the soup to a blender* (or use an immersion blender) and pulse in small batches that reach only about a third to halfway up the side of the jar. Be careful to start slow then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup and then return it all to the pot. Heat the soup to warm through, then ladle into serving bowls and garnish with basil.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
Transfer liquid to a blender or food processor and fill it no more than halfway.
If using a blender, release one corner of the lid.
This prevents the vacuum effect that creates heat explosions.
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

[scubalaydee]

What is the difference between kosher salt and regular salt?

[shipscook]

that looks great Janie!!!! Isn't it amazing the the complex flavors you get from roasting the vegetables?
I actually get roasted tomatoes in #10 cans at work. Taste good right out of the can.
Saved, thanks,
Nan

[jglass]

Im glad you liked it Nan.
I just had some for lunch with some parm cheezits lol.

[jglass]

What is the difference between kosher salt and regular salt?

For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.

Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.

Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.

Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.

Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.

[Cook Chatty Cathy]

Thanks for the Good info. on salt Janie...

Salt 101 you might say

[scubalaydee]

Thanks much, I could not ask for a better deailed explanation