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It's no secret I enjoy the addition of toasted nuts to vegetable
soups. They make a healthy alternative to dairy for producing a luxurious creamy texture.
Roasting the tomatoes and capsicum first, gives a slightly smokey sweet flavour which works particularly well here
combined with the walnuts.
Try it - you'll love it!
- Roasted Tomato and Walnut Soup
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- 1 kg / 2 lbs of tomatoes, halved
- 1 red or orange capsicum / bell pepper, chopped
- 1 large onion, sliced
- sprig of fresh thyme
- 1 to 2 cloves of garlic
- olive oil
- 1 small carrot, peel, and chopped
- 1 small leek, white part slice
- 1 celery stalk
- 1 tablespoon of olive oil
- 1 cup of chopped walnuts, toasted
- 1 to 2 cups of vegetable stock or water
- sea salt and freshly ground black pepper
- Preheat your oven to 200°C (392°F)
- Arrange the tomatoes, capsicum, onion, garlic and thyme in a roasting dish and drizzle over a little olive
oil.
- Bake for 40 minutes to 1 hour.
- Meanwhile toast 1 cup of chopped walnuts in a hot skillet, moving them continually so they do not burn.
- In a large saucepan sweat a mirepoix of carrot, leek and celery until soft and translucent.
- When the roast tomatoes are ready (they should have coloured up somewhat and their juices reduced) add them into
the mirepoix.
- Cover with a cup or two of vegetable stock or water and continue to simmer for 10 to 15 minutes.
- Add the toasted walnuts and salt and pepper.
- Blend until smooth.
- Serves 4
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