autumn 2010



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
  •  
  • 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
  1. Preheat your oven to 200°C (392°F)
  2. Arrange the tomatoes, capsicum, onion, garlic and thyme in a roasting dish and drizzle over a little olive oil.
  3. Bake for 40 minutes to 1 hour.
  4. Meanwhile toast 1 cup of chopped walnuts in a hot skillet, moving them continually so they do not burn.
  5. In a large saucepan sweat a mirepoix of carrot, leek and celery until soft and translucent.
  6. When the roast tomatoes are ready (they should have coloured up somewhat and their juices reduced) add them into the mirepoix.
  7. Cover with a cup or two of vegetable stock or water and continue to simmer for 10 to 15 minutes.
  8. Add the toasted walnuts and salt and pepper.
  9. Blend until smooth.
  10. Serves 4


Previous
Autumn 2010 Front Cover Table of Contents Bron's Thoughts Apples and Pears Apple, Carrot and Radish Salad Swede and Apple Soup with Ginger
Nutella and Pear Pinwheel Scones Devilled Apples and Pork Sausages Walnuts Roasted Tomato and Walnut Soup Desserts of the Earth Sticky Kumara and Date Pudding with Caramel sauce
Kumara and Toasted Coconut Lentils Ilva Beretta Gnocchi alla Romana Budino di Riso Cornish Pasties Thai Red Curried Fish Pasties
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