Roasted Tomato and Pear Soup with bail

Roasted Tomato and Pear Soup

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 60 minutes

Yield: 4-serves

The taste of autumn in this lovely soup; late season tomatoes with new season pears. This get the PLING (plate licking good) award.

Ingredients

  • 6-8 whole tomatoes
  • 2 x red onions (cut in half)
  • 1 X whole head of garlic ( cut in half)
  • 2 X pears (cut in half)
  • 1 small beet, well washed, leave the skin on
  • Fresh basil, use 4 whole stalks for roasting and hold back 2 stalks to finish the soup
  • 2 cups vegetable stock
  • salt and pepper to finish

Make it like so....

  • Preheat the oven to the hottest you can. While the oven is heating prepare the vegetables.
  • Place all the vegetables in a roasting tin; don’t bother using oil. For the cut vegetables, ensure the cut surface is contact with the roasting pan.
  • When the oven reaches the hottest temperature, put the roasting tray in the oven. Roast at this high temperature for 5 to 10 minutes. The skin on the vegetables should be cracked and liquid starting to be released.
  • At this stage, cover the roasting tin with foil, return to the oven, and reduce the temperature to 180C or 350F. Continue to roast for 30 to 40 minutes. Remove from the oven, the vegetables should be soft and the tray should have all the juices.
  • To make the soup, add all the vegetables and pears to a pot, as you add the vegetables you can remove the outer skin (this will make for a smoother textured soup). You will find it easy to slip the skins off. Be sure to add in all the wonderful cooking juices from the pan. Add to this the vegetable stock and heat through. Add in the reserved basil and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 5 minutes.
  • To finish the soup, puree it in batches in your blender. Be careful blending hot liquids. Serve garnished with fresh basil. Enjoy the taste of autumn!

Notes

Removing the skins from all the veg before adding in the stock will result in a smoother textured soup.

Roasting the vegetables brings out their earthly flavors. In the case of the onion and garlic, it also softens the flavors adding sweetness.

If you wanted to do this soup in stages you can. Once the roasting is done, keep the foil on the tray and pop it into the refrigerated over night and finish the soup the next day.

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