Creamy Tomato Soup for Winter

image

As Eddard Stark once said, ‘Winter is coming’, so what better way to keep warm than a comforting soup. Winter is actually my favorite time of year, I love the golden colors of the Fall and the crisp purity of a snow covered street, but mainly I love the hearty winter food. There’s nothing more spirit lifting than the sensation of a creamy soup warming up your body. It’s like being wrapped up in a cozy blanket while curled up in front of the fireplace.

Many winter soups are too heavy, so to combat this I’ve adopted the wonderfully creamy tomato soup. This recipe is so simple, and yet so delicious. If you’ve got great ingredients its best to let them speak for themselves.

I first encountered this recipe while on a winter break in the UK. I was cozying up on the couch with a warm cup of tea and tuned to the BBC Food channel (I love food shows). There were many delicious recipes being presented, but the creamy tomato soup stood out. It was so simple but looked so scrumptious. The host just grabbed a variety of ripe tomatoes, big ones, small ones, and plump ones to. Then a couple chilies and a few cloves of garlic and roasted them.

Ingredients:

A variety of tomatoes (the more tomatoes the more soup you’ll have)

2 red chilies (if you don’t like things too spicy just de-seed the chilies)

3 to 5 cloves of garlic (the more the better I always say)

Sea salt

Pepper

4 tablespoons of olive oil

1 teaspoon cayenne pepper (optional, if you want an extra kick)

2 teaspoons paprika (optional)

Directions:

Preheat the oven to 375 degrees Fahrenheit, 190 degrees Celsius.

Wash and dry the tomatoes and chilies. Peel the garlic and leave whole. Add the tomatoes, chilies, and garlic to a tray. Drizzle the olive oil over the tomatoes and sprinkle on the sea salt and ground pepper, along with the cayenne and paprika, if you so wish. Get your hands (clean hands) in there and rub in the salt, pepper, cayenne and paprika so that everything is coated. 

Place the tray in the oven and roast it for 45 minutes.

Once it’s done roasting slowly begin to blend it until it becomes creamy. Finally place the blended tomatoes (aka soup) in a pot and bring the stove top to a medium to low heat. Cook for ten minutes.

bowl it up and garnish with some of your favorite feta cheese or maybe some parmigiano-reggiano and tuck in.

Buon appetito