Tag Archive for comfort food

Blistered Tomato Soup #CookingInColor

Earlier in the week, I was raving about Food Gay’s new cookbook, Cooking in Color. It’s a book full of vibrant, creative recipes, and it includes some great tips and tricks for those of you who want to up your Instagram game.

I made a variety of recipes from the book, and I look forward to making many more, but my favourite of the ones I made was this Blistered Tomato Soup. I asked Jeremy and Adrian if I could share it with you.

Blistered tomato soup cooking in color

Mine versus theirs.

I should say, for the record, that I’m biased when it comes to tomato soup. It is probably my favourite of all my favourite comfort foods. For me, growing up, rainy days merited a can of Campbell’s Cream of Tomato soup and a grilled cheese sandwich made with those terrible fake cheese slices. Today, my grown-up equivalent of that meal exists at Burgoo.

This is a lovely recipe. Roasting the tomatoes brings out their sweetness, and while this recipe is vegetarian, it could easily be made vegan by using a vegan parmesan cheese to finish.

You will need a good blender, though, if you want a really creamy final result.

Blistered Tomato Soup Food Gays

Blistered Tomato Soup

(recipe courtesy of Cooking in Color by The Food Gays)

Ingredients

  • 10 to 12 medium tomatoes on the vine
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp neutral oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, chopped
  • 1/2 tsp salt
  • 2 1/2 cups vegetable broth/stock
  • 1/2 cup finely grated Parmigaiano-Reggiano cheese
  • crème fraîche or plain greek yogurt for garnish (optional)
  • fresh basil and sorrel leaves to garnish (optional)

Method

  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. Slice and “X” into the bottom of each tomato and place on the prepared baking sheet. Drizzle with olive oil. Sprinkle with thyme and rosemary. Toss tomatoes until well coated.
  3. Roast in preheated oven for 30 minutes, then broil for another 15 to 20 minutes, until slightly charred on top. Keep a close eye on them at this point–it is easy to burn them!
  4. While the tomatoes are roasting, heat the cooking oil in a soup pot over medium heat. Sauté the onion and garlic for 4-5 minutes, until onion is translucent. Season with salt.
  5. Transfer the roasted tomatoes to the pot with the onion and garlic, and stir well. Add broth. Bring to a simmer. Add cheese, and stir until it melts.
  6. For a smooth soup, transfer to a blender and puree until smooth. For a chunky soup, you can use an immersion blender right in the pot.
  7. Divide soup between two serving bowls. Top with a dollop of crème fraîche and fresh basil and sorrel (if using).

Quinoa, Black Bean, Butternut Chili

I tend to cook with the seasons. That means I like to eat ingredients when they are seasonally available; which means fresh greens and fruit in the summer, heartier winter vegetables in the winter.

a, Black Bean, Butternut Chili

It’s been a long, hot summer here in Vancouver, with very little rain. It’s only just over the last few days that we’ve started to feel a change in the weather, and have been happy to see some badly-needed rain.

One of the things I love most about living here is our beautiful, warm falls. You can pretty much count on there being beautiful weather well into October.

So while Starbucks may be already pimping out the PSL, I’m going to try to enjoy the last bit of summer for a while.

However, I am turning to warmer recipes these days, now that it’s cooled down enough for me to turn on my oven. I’m loving my French Enamel cookware (I am lucky enough to now own TWO Staub Cocottes), which are busy these days making up pots of beans and soups and stews.

Even before I was a vegetarian, I made my chili without meat. I just don’t think it needs it, simply put. Chili, made with beans, especially, is so meaty and full of protein already. It really fills you up.

The spin on this one includes one of my favorite fall ingredients: butternut squash. It also includes and extra dose of protein in the form of quinoa.

It’s a little sweet, a little spicy, very warming and oh-so-filling. You can make this in your French Enamelware, or in your slow cooker.

Vegan Chili

Quinoa, Black Bean, Butternut Chili

 

Ingredients:

  • 1 medium onion
  • 5 cloves garlic
  • 1 small can tomato paste
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 4 c vegetable stock
  • 1 can black beans, drained
  • 1 smallish butternut squash
  • 1 large (14-oz) can of diced tomatoes
  • 1 c uncooked quinoa
  • 1/4 c chopped cilantro

Method:

  1. Heat your dutch oven over medium heat, and add a couple tablespoons of oil. Dice up the onion and add it to the pot. Season and stir well. Allow onions to sweat out for 5-10 minutes, until soft.
  2. While the onions are cooking, cut the butternut squash in half, and peel. Scoop out the seeds, then cut into 1″ dice.
  3. Finely dice the garlic and add it, stirring, just until fragrant. Now add all the spices and stir well so that they coat the onions and garlic.
  4. Now add the squash, and stir well. Cook for 5 minutes or so more, allowing the edges to soften and pick up some colour.
  5. Now add everything else, stir well, and taste for seasoning. Allow to simmer, partially covered, on top of the stove for about 20-30 minutes, until the squash is soft and everything is thick and comes together.
  6. Before serving, taste and see if it needs more salt or heat. Stir in most of the cilantro, reserving a few leaves for garnish. Garnish with a sprinkling of cilantro, and slices of avocado, if you wish.

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