Immersion Blender Roasted Tomato Soup
On a recent Instagram post you’ll see my daughter’s roasted tomato soup that she made for dinner using our immersion blender. You’ve asked for the recipe, but unfortunately there isn’t one. However, it’s a great example of the type of dishes that appear on my NO RECIPE page. It’s a dish that is easily adjustable to your taste, and the dish doesn’t need exact measurements. I do provide some tips and information below. It made use of all of those seemingly random veggies that collect in the refrigerator. Let me know what you’ve included in your version. Share with me @y_delicacies on Instagram.
To prep the soup Adrienne coarsely chopped a red bell pepper, about a cup of celery, a yellow onion, about a cup of carrots and a Fresno Chile (stem and seeds removed). She cut off the top of a bulb of garlic. She added enough olive oil to lightly coat the bottom of a Dutch oven. All of these ingredients were placed in the Dutch oven. She topped it with about 2 pounds of various tomatoes. She tied together rosemary and thyme sprigs and added it to the pot.
She seasoned the veggies with salt and pepper. Another drizzle of olive oil was added to the veggies making sure to generously coat the garlic bulb. A few pats of butter were added around the veggies, and the pot was covered with the oven safe lid. The pot was baked at 350 degrees F for about 1 1/2 hours. She check half way through to ensure the bundle of herbs were submerged after the vegetables began to release their juices.
When the veggies were roasted she remove the pot from the oven, discarded the herbs and any tomato stems. The garlic bulb was removed and squeezed into the the pot. Chicken stock was added to cover all of the roasted veggies. An immersion blender was used to puree the veggies in the pot. The pot was placed on a cooktop, and the puree was heated on low heat for about 10 minutes. A few spoonfuls of yogurt were whisked in, and the salt and pepper were adjusted.
Orzo pasta was tossed with olive oil, salt and pepper. The soup was served with a topping of the coated orzo, crumbled feta and chopped fresh basil.
Head to @y_delicacies to see my post with this dish.
