How To Make a Roasted Tomato Soup and a Vegan ‘Slav’ Borscht Soup With Leah | deafPLUS TV | BSL
Recipes in this Video
Roasted tomato soup is a comforting dish that highlights the natural sweetness of tomatoes. It is often enjoyed in the cooler months but can be served year-round. The roasting process enhances the flavor, making it a popular choice for both casual meals and more refined dining experiences. This soup can be paired with grilled cheese sandwiches or crusty bread for a classic combination.
Ingredients
- ●tomatoes
- ●onion
- ●garlic
- ●olive oil
- ●vegetable broth
- ●basil
- ●salt
- ●pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut tomatoes in half and place them on a baking sheet.
- 3Chop onion and garlic, and add them to the baking sheet with tomatoes.
- 4Drizzle with olive oil and season with salt and pepper.
- 5Roast in the oven for about 30 minutes until caramelized.
- 6Transfer roasted vegetables to a blender, add vegetable broth and basil, and blend until smooth.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water
Homemade broth is more nutritious, while water is a cost-effective substitute.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large red bell peppers
- ●6 ripe tomatoes
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●4 cups vegetable broth
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp dried basil
- ●1 tsp dried oregano
- ●1/4 cup fresh basil leaves, for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet.
- 3Halve the tomatoes and add them to the baking sheet with the peppers.
- 4Drizzle the vegetables with olive oil and sprinkle with salt and black pepper.
- 5Roast in the oven for 25-30 minutes, until the peppers are charred and the tomatoes are soft.
- 6Remove the baking sheet from the oven and let the vegetables cool slightly.
- 7In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- 8Peel the skin off the roasted peppers and tomatoes, then add them to the pot along with the vegetable broth, dried basil, and oregano.
- 9Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
- 10Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- 11Serve hot, garnished with fresh basil leaves.
Equipment
Ingredients
- ●2 medium beets, peeled and grated
- ●1 medium onion, chopped
- ●2 medium carrots, peeled and grated
- ●1 medium potato, diced
- ●1/2 small head of cabbage, shredded
- ●3 cloves garlic, minced
- ●6 cups vegetable broth
- ●2 tbsp tomato paste
- ●1 tbsp apple cider vinegar
- ●1 tsp dried dill
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 bay leaf
- ●2 tbsp olive oil
- ●Fresh parsley for garnish
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the grated beets, carrots, and potato. Cook for another 5 minutes, stirring occasionally.
- 4Add the minced garlic and cook for 1 minute until fragrant.
- 5Pour in the vegetable broth and add the shredded cabbage, tomato paste, apple cider vinegar, dill, salt, pepper, and bay leaf.
- 6Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
- 7Remove the bay leaf and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh parsley.
Equipment
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