This is the kind of soup Iâ€™d want on a rainy summer day when the temperature dips slightly and cools the air a little. I know itâ€™s not officially summer yet, but we had a few rain-breaks in our amazingly sun-filled days, and I thought about soup in that moment, and why I donâ€™t do more soup in the summer.
Iâ€™ve been thinking a lot about soup lately; I chatted with an inspiring energetic eighty-five year old woman a few weeks ago while we ate soup and savoury scones for lunch, she talked about how throughout her life, some of her happiest memories always involved soup.
â€œYou know what Beethoven once said?…â€ she asks, â€œOnly the pure at heart can make good soupâ€
This soup uses in-season vegetables; vine ripened tomatoes roasted to intensify their flavour cooked in a light broth, full of vegetables and aromatic basil â€“ itâ€™s simple, delicious and satisfying.
I loved this weekend; I tend to like weekends that unfolds organically, it started with a little rain, which set the tone for a relaxing and glorious sunny weekend, and Saturday seemed like the perfect day for soup â€“ I didnâ€™t get up to much, but I made delicious soup for lunch.
This is a chunky soup, with a packet of gnocchi tossed in to add more substance.
The first time I made this soup, the gnocchi was an afterthought, inspired by fufu from Ghana â€“it adds a dimension of heartiness to the soup, and soaks up the delicious flavours, itâ€™s become one of the reasons why I love this soup so much.
And everyone loves it too! As usual, I make a big pot and share… it’s more fun that way.
The soup has smoked salmon for the pescetarians but can easily be made wholly plant-based (vegan) by omitting the fish.
Roasted Tomato and Basil Soup
- 3 lbs ripe tomatoes- chopped
- 2 Tbsp extra virgin olive oil
- 2 tsp sea salt
- 1 1/2 tsp black pepper
- 1 Tbsp extra virgin olive oil
- 2 onions, peeled, chopped
- 1 large red bell pepper, seeded and chopped
- 1 – 2 carrots, chopped
- 1/2 tablespoon red pepper flakes (or less/more)
- 1/2 teaspoon smoked paprika (optional)
- 5 garlic cloves- minced
- 4 cups fresh basil leaves, thinly sliced (plus more for garnishing
- 1 tablespoon herbes de Provence
- 5 cups vegetable broth
- 1 vegetable/mushroom bouillon (Harvest Sun vegetable bouillon)
- 1 (10 oz) package gnocchi (I used TJ’s Whole Wheat Potato gnocchi)
- 4 – 6 oz of smoked salmon, chopped (optional, omit for vegan)
- Salt and freshly ground pepper
- Heat oven to 350 degrees F.
- Toss tomatoes, 2 Tbsp olive oil, salt and pepper
- Spread on baking sheet and roast for 45 min
- In a large stockpot; over medium heat sautÃ© onions in the 1 tablespoon oil
- Add bell pepper, carrots and red pepper flakes and saute for 10 min or until browned
- Add garlic, basil, herbes de Provenceand vegetable broth and bouillon
- Bring to a boil, and add tomatoes and simmer uncovered on low for 20 – 40 mins
- Add the gnocchi and salmon, bring to a boil, they’re done when the gnocchi floats
- Serve immediately garnished with more basil or pesto
I should definitely eat more soups. I’m on my way to the market, will buy some delicious vegetables and will cook a hot bowl of goodies.11 June, 2013 at 3:01 am
Enjoy the market Marta! hope your soup is yummy and nourishing, oh and comforting too 🙂11 June, 2013 at 10:08 am
Perfect for when my basil and tomato plants are ready to harvest. Your pictures are fab as usual.15 June, 2013 at 6:16 am