Grannymar

I arrived in Dublin yesterday in time to see Elly make some soup for a late lunch.  A new recipe to me it all looked very interesting.   It was so good I went back for seconds!  So I handed over my blog for the second day in a row and asked Elly to share her recipe with all of us.

Elly’s Tomato Soup

18 Tomatoes

2 Sweet red peppers, each cut into 8 pieces

1 Sweet Potato, cut into 1-inch dice

1 Onion (red or white, depending on preference), cut into 8 chunks

1 Bulb Garlic, outer papery layers removed, top cut carefully off so that the roasted cloves can be easily squeezed out.

Olive Oil

Balsamic Vinegar

Oregano / Rosemary / Herbs to taste

1 litre veggie stock (2 cubes)

Parmesan heel

Pre heat oven to 180°C. Using a knife, remove the stem & core from each of the tomatoes, leaving each one like a little bowl. Place the tomatoes, onion and red pepper pieces into a ovenproof dish. Salt liberally, then drizzle with olive oil, balsamic vinegar and sprinkle on some herbs.

Put the sweet potato chunks and the garlic bulb into another ovenproof dish, drizzle with olive oil and sprinkle with herbs of choice. Roast both trays in the oven for a least an hour, until all is tender.

Add the roasted veg and all the pan juices into a large saucepan and pour in 1 liter veggie stock. Break up the veg as best you can with a wooden spoon and simmer for 30 minutes, stirring regularly. I add in a heel of a finished piece of parmesan at this point, which adds incredible richness and creaminess to the soup. Being my mother’s daughter, I also added a swig of vermouth at this point.

After simmering, remove the parmesan heel and discard, then blend the soup with a hand blender or food processor until smooth. Simmer for another few mins, adding salt/pepper to taste. Serve simply, with some fresh bread.