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How To Make a Roasted Tomato Soup and a Vegan ‘Slav’ Borscht Soup With Leah | deafPLUS TV | BSL

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veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

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

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Cut tomatoes in half and place them on a baking sheet.
  3. 3Chop onion and garlic, and add them to the baking sheet with tomatoes.
  4. 4Drizzle with olive oil and season with salt and pepper.
  5. 5Roast in the oven for about 30 minutes until caramelized.
  6. 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

roastedblended

Equipment

baking sheetblenderknifecutting board
🌶️🌶️🌶️Low

Also Known As

Tomato SoupRoasted Tomato Bisque
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

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

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Cut the bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet.
  3. 3Halve the tomatoes and add them to the baking sheet with the peppers.
  4. 4Drizzle the vegetables with olive oil and sprinkle with salt and black pepper.
  5. 5Roast in the oven for 25-30 minutes, until the peppers are charred and the tomatoes are soft.
  6. 6Remove the baking sheet from the oven and let the vegetables cool slightly.
  7. 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.
  8. 8Peel the skin off the roasted peppers and tomatoes, then add them to the pot along with the vegetable broth, dried basil, and oregano.
  9. 9Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
  10. 10Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  11. 11Serve hot, garnished with fresh basil leaves.

Equipment

baking sheetlarge potimmersion blenderknifecutting board
veganvegetariandairy-freeegg-freegluten-freenut-freesoy-free

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

  1. 1In a large pot, heat the olive oil over medium heat.
  2. 2Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 3Stir in the grated beets, carrots, and potato. Cook for another 5 minutes, stirring occasionally.
  4. 4Add the minced garlic and cook for 1 minute until fragrant.
  5. 5Pour in the vegetable broth and add the shredded cabbage, tomato paste, apple cider vinegar, dill, salt, pepper, and bay leaf.
  6. 6Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
  7. 7Remove the bay leaf and adjust seasoning if necessary.
  8. 8Serve hot, garnished with fresh parsley.

Equipment

large potgraterknifecutting board

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