Sunday, March 6, 2011

Grilled Tomato and Onion Soup

12 ripe plum tomatoes cored, halved and seeds removed
1 onion, peeled and quartered
1 1/2 tbspn olive oil
2 large red bell peppers roasted, peeled and seeded
3 cups vegetable broth
2 tbspn unsalted butter
2 tbspn all purpose flour
3 cloves garlic minced
1 tsp oregano
1/2 tsp ground cumin
Kosher or fine sea salt
2 tbspn fresh cilantro

Preheat the oven to 350F.
Spread out the tomatoes,  skin side up. Toss the onion quarters with some oil in a baking tray and broil the tomatoes and onions. Flip the tomatoes over and broil until softened about 3 minutes. Remove the tomatoes and continue broiling the onion, if necessary, until blackened in spots and softened. Remove the skins from the tomatoes and coarsely chop the tomatoes.
Then put the onions, tomatoes, and roasted peppers in a blender or processor and puree until smooth. With the motor running pour in about half the vegetable broth and puree until very smooth.
Heat the butter in a pan over medium heat until foaming. Add the flour and garlic to cook, stirring ,until smooth and bubbling ,about 3 minutes. Add the tomato mixture and the remaining broth and stir well until boiling. Adjust the heat so the soup is simmering. Add the oregano and cumin, and season lightly with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 20 minutes.
Stir the chopped cilantro into the soup, taste, and season with salt and pepper if necessary. Serve hot with pasta as sauce or top the soup with croutons.

Serves 6 cups

Tip of the Day: Microwave a whole lemon for 15 seconds. You will get twice the juice on squeezing.


  1. can u also say how this could be done on a cooktop/tawa

  2. u can broil directly as u broil eggplants directly in the flame.But be careful so that it doesnt burn.Do not cut the tomatoes or onions before broiling.