Roasted Tomato & Garlic Soup
Sometimes a simple meal (like this one) is comforting, satisfying and so easy to put together. We have been having plenty of soups and sandwiches lately. A conscious habit we are trying to inculcate to appease our ever slowing metabolisms. In this mechanical world, our weekday lunch is often hurried. Taking the time out and savoring every nibble is rarely an occurrence. So, a couple of weeks ago on my day off, and with husband at the office potluck for lunch, I took to a relaxed meal that was appetizing and delicious. There was leftover soup from last night. So, I made a quick veggie sandwich to accompany the bowl of soup for a gratifying lunch.
Tomatoes and garlic complement each other really well and roasting them gives a nice earthy depth of flavor. This soup has simple everyday ingredients – onions, olive oil, salt, pepper, sugar and dry basil. Cut the tomatoes into halves, arrange on a baking sheet, drizzle with olive oil, a dash of salt and pepper and pop them into the oven. Blend these with sauteed onions, remove any thick pulp, simmer with sugar and basil (fresh/dry) and there’s a scrumptious batch of soup ready in no time – couldn’t get any easier.
For some crunch and texture, I made basil-herbed croutons. These have the same seasoning ingredients as in the soup. Use any bread you have on hand. I used regular whole wheat bread. A quick 5 min toast on each side in the oven yields nice crunchy croutons.
This veggie sandwich is something one could come up without any profound thinking. It is perfect for a lazy meal such as this. I used regular whole wheat bread and lightly toasted it. Any delectable sandwich needs to start with a spread that is super flavorful. The spread brings all the elements of the sandwich together and I prefer mine to be spicy and fiery. I used coriander chutney for the base spread. It easy to make at home and can also be found in any Asian/Indian grocery store. Blending coriander bunches with a few green chillies and some salt is all that’s needed to make this chutney. For a pop of freshness finish it off with a hint of lime juice. With the base all set, I used cucumber, tomatoes and red onions to layer the sandwich. Feel free to use any greens additionally. A quick shake of salt and pepper with just a drizzle of tomato ketchup was enough to complete the sandwich. Delicious, wholesome and healthy!!!
This soup and sandwich is an impeccable vegetarian combo to add into your meal repertoire. It is hearty, effortless and tasty!
Prep time: 5 mins
Cook time: 35 mins + 10 mins
Serves: 4 or 5
– 6 or 7 plump on-the-vine tomatoes
– 6 garlic cloves
– 1/2 cup red onions (finely chopped)
– 3 to 4 tsps olive oil
– 1 to 1n1/2 tsp or to taste salt
– 1n1/2 tsp pepper
– 1 tsp sugar
– 2 tsps dry basil leaves
1. Preheat oven to 400 deg F.
2. Cut tomatoes in half and placed cut side up on a lined sheet pan and add the garlic cloves to the pan.
3. Drizzle a couple of tsps of olive oil on all the tomato slices and then sprinkle salt and ground pepper.
4. Pop this into the oven and let roast for about 30 mins.
5. In the meanwhile, add 2 tsps of olive oil to a sauce pan and saute red onions until translucent. Add the red onions, roasted tomatoes and garlic to the blender and puree into a smooth sauce.
6. Place a seive/fine colander over a sauce pan, and slowly pour the soup stirring with a spoon, so that all the pulp is left out in the seive.
7. Add 3/4th cup of water, sugar and dry basil to the soup and bring it to a boil. Adjust salt and pepper if necessary.
Top with croutons, some dry basil, ground pepper and serve!
Time: 10 mins
– 2 slices of toasted whole-wheat bread
– 2 tsps of coriander chutney
– sliced cucumber
– sliced tomato
– sliced (length-wise) red onions
– salt – to taste
– pepper – to taste
– ketchup – a drizzle
1. Toast the bread. Spread the coriander chutney on both slices of bread, layer the slices of cucumber, tomato and red onions. Add any greens if you like. Sprinkle salt and pepper. Add a dash of ketchup and finish off with the other bread. Slice diagonally and enjoy.
Serve and relish this delicious soup and sandwich cafe style!
– You can use any variety of tomatoes, but I prefer using tomatoes on the vine. I love the taste of them. Choose ripe tomatoes for awesome flavor.
– Make your own coriander chutney by blending a bunch of coriander/cilantro (stalks included) with a couple of green chillies or serrano pepper. Add salt to taste and store in an air tight bottle for a few weeks.
– Store the croutons in an air tight box in the refrigerator. Heat for a few seconds in the microwave to get them back to the original texture.