This week, CSA member Melissa Boatman share her own vegan, sugar-free tomato soup recipe, which makes perfect use of the tomatoes, onions, and tangy Shishito peppers that are in season right now. But rather than name the recipe for herself, Melissa has christening it after her daughter, Olivia, who loves the soup so much she makes a special request for it every year on her birthday.
Thanks, Melissa—and Olivia!
Olivia's Roasted Tomato Soup
- 6 tomatoes halved
- 12 garlic cloves
- 2 large onions or 4 small ones, quartered
- 1 small padròn or Shishito pepper, sliced in half seeds removed (mild heat and a little sweet)
- 1/2 cup extra virgin olive oil
- 6 cups Melissa's Homemade Vegetable Stock
- 4 bay leaves
- 3 teaspoon fennel seeds
- 1/2 teaspoon cinnamon
Place tomatoes, garlic, onions and peppers onto baking sheet and drizzle with olive oil and sprinkle with salt. Place in a preheated oven at 450 for 35 minutes. Once the tomatoes have cooled off you can easily pick the skin right off the tomatoes. Leave the skins on the peppers and onions; some of the garlic may appear dark brown and that is perfectly ok.
In a stock pot combine remaining ingredients along with the tray of vegetables and all drippings. Bring to a boil over medium heat, then simmer on low for 1 to 2 hours without a lid. Once the soup is finished, use an immersion blender to puree the soup in the pot. If you prefer a smoother soup you may strain through a sieve at this time.
Olivia's roasted tomato soup may also be made in the crock pot. After roasting all the vegetables, place all the ingredients into the crock pot and set on low for 10 to 12 hours and then continue as above with pureeing the soup and strain it through a sieve.
This soup freezes well and it's something I make a lot of during the summer so that we have it in the winter. I freeze it in individual portions as well as family size portions for my family of 6. The recipe can easily be halved for a smaller batch.