Roast tomato and

When I moved back to London, Leonard and The Enigmatic Mr S very kindly let me move into their spare room while I looked for somewhere to live. This was on the understanding that I’d earn my keep by cooking them amazing meals and thus saving them from Veg Box Juice.

Because Leonard and Mr S live under the terrible tyranny of the veg box, which is delivered weekly and packed with organic vegetables they have to chomp through in double quick time or face a massive build up of broad beans and turnips. If we don’t eat it all in time, Leonard gets out the juicer. We are forced to queue up like children waiting for a dose of cod liver oil and take our turn to down a foaming glass of swampy green cabbage/lettuce/courgette/broccoli/rocket/runner bean juice. It’s not nice.

With the fear of juice in me, I’ve done my best and by that I mean I’ve made a lot of soup. It’s amazing how much veg you can get through in one panload and the addition of butter, oil and good stock improves most things (significantly more than ramming them through a juicer and adding mint).

But when it comes to a glut of , just heating and blending them won’t do, because tomatoes aren’t that great. They’re a tropical fruit and Britain couldn’t be less tropical if it was called Snowania and ruled by a Penguin King.

To give them a chance, I roasted the tomatoes until they were sweet, sticky and little charred and then blitzed them with some buttery onions, hot stock and garden mint. Another dinner, another blow struck against Veg Box Juice.

(You’ll have to excuse the terrible picture. I was in a rush to get everything finished so we could watch Sherlock. I’m sure you understand.)

Roast tomato and mint soup
Serves 4

 

1kg tomatoes
2 tbsp olive oil
25g butter
150g onions, finely chopped
1 litre hot chicken or vegetable stock
2 sprigs mint plus extra leaves for garnish
Sugar, to taste
Natural yogurt, to serve

1 Preheat the oven to 230°C/fan oven 210C/gas mark 8. Place the tomatoes in a large bowl and pour over the olive oil. Season with salt and freshly ground pepper and turn the tomatoes with your hands to coat. Tip into a roasting tin and roast for 30–40 minutes until very soft and lightly charred.

2 Meanwhile, melt the butter in a large pan over a very low heat. Add the onions, season with salt and pepper and cover with a piece of greaseproof paper and then a lid. Sweat for about 15–20 minutes, stirring occasionally, until soft but not coloured. Remove from the heat and keep covered.

3 When the tomatoes are ready, add them and their juices to the onions with the mint sprigs and hot stock and place over a medium heat. Bring to the boil, then reduce the heat and simmer for 2–3 minutes. Ladle into a blender and blitz until smooth (or use a hand-held blender in the pan if you don’t mind being sprayed with boiling hot soup).

4 Season with salt, pepper and sugar to taste. Ladle into warm bowls and top each serving with a tablespoon of yogurt and some shredded mint leaves.

Tagged with: BritishMintSoupTomatoesVegetarian
 

0 Responses to Roast tomato and mint soup

  1. Lizzie says:

    I’d never have put tomato and mint together in a soup – bravo!

    (My friends once had to have a cabbage party in the depths of Autumn because of the tyranny of their veg box…)

  2. Nora says:

    When I read veg box juice, I imagined it as the liquid left behind from rotten vegetables – so it could be a lot worse than random juiced vegetables! But still, I understand the rush to get through the veggie box (and have pretty much cancelled ours as a result of the stress it put me through!), and this looks like a great solution. I’m intrigued by the tomato/mint comb – will have to give that one a try.
    Oh, and totally understand about Sherlock. Isn’t it fantastic?!

  3. zee says:

    This sounds wonderful! I often make roast tomato soup with garlic, cold courgette soup with mint, and my mum always used to tart up tinned tomato soup with a dollop of yoghurt. You’ve combined all 3 and I’ll try it tomorrow.

  4. Douglas says:

    So, how much sugar would you add to tame out tart expat tomatoes?

  5. I see you’ve incoporated Leonards need for mint though, she will be pleased.

  6. Good idea roasting the tomatoes.Usually have to resort to adding a gastrique at the end to get rid of the bitterness.
    Much nicer than veg juice,its a textural thing.

  7. ginandcrumpets says:

    @Lizzie Mint and tomatoes make a nice, refreshing combination and there’s a lot of garden mint to get through, as well as the veg box.

    @Nora Loving Sherlock! I’m already looking forward to the Christmas special.

    @zee Cold courgette soup with mint sounds like it could be the solution to one of our other veg box problems.

    @Douglas I only need a pinch, just as much sugar as i could catch between finger and thumb. The roasting had already sweetened up the tomatoes but a little pinch of extra sugar rounded the flavour out.

    @klausandheidi The herb garden is flourishing and the mint is doing good work in a lot of meals.

    @Northern Snippet It’s also a taste and colour thing. Swampy veg box juice with a foamy top versus smooth, glossy red soup. Choices, choices.

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