Ingredients
Broil Veggies
3# fresh ripe heirloom or very tasty tomatoes
Aromatics
2T olive oil
½ diced white or yellow onion
½ diced red bell pepper
4 sliced garlic
½t dried basil
½t dried oregano
kosher salt & ground pepper to taste
Broth
2C chicken broth
Panade
1/3C cream
1C dried or stale bread of your choice
Toppings
2T chopped fresh herbs basil/parsley/oregano
1/4C finely grated parmesan cheese
Dish totals
6 servings
Per serving 137c, 12k, 5p, 3f, 2s
Nutritional information*
Directions
First, wash your veggies and chop them all per instructions above. Heat oven to 450F. Make the panade by mixing the cream and bread in a bowl and mash with a fork, set aside to marinate and soften. Grate the parmesan cheese using a planer. Mix and chop the serving herbs and place in a little dish to set aside.
2) Roast Tomatoes: Roast the whole tomatoes so that the skins bubble and some char is showing up. The goal here is to remove all the tomato skins. So roast for ~10 minutes, then rotate the tomatoes and roast for another ~10 minutes. Remove from the oven once they are a bit charred and peel off the skins, then cut in half and remove the seeds. Finally, roughly chop the remaining tomato parts into chunks and set aside in a bowl.
3) Aromatics: Heat a soup pot and add oil. Start a gentle saute of onion until it turns a bit translucent. Add red peppers until they are aromatic. Then add the garlic until well mixed, and finally add the crushed dried herbs.
4) Soup: Add salt and pepper, and the roughly chopped and skinless tomatoes, stirring and cooking a bit so it is all integrated. Then pour in the chicken broth and bring to a boil. Once boiling, lower to a simmer, put on the lid and let it slowly cook for ~30min. Check to make sure it is not boiling again, you want a gentle simmer so it all melds together and softens. Once the food is soft, add the panade and puree with a hand held immersion blender. You want the soup smooth and tasty. So tate and season if required.
5) Serve by sprinkling some cheese and mixed herbs on top.
[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free: use gluten free bread
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: tomato
[x] Oxalate Avoidance
[O] Purine Avoidance: tomato
Comment
A quick review of other recipes. Some use cream as the thickener, while most use a roux, or rice to make the soup thicker, I use a panade paste. In reality, these items are basically the same thing in that we are adding starch as a thickener. Some saute the tomatoes and onions in bacon grease. Some use butter instead of olive oil, but I want to keep this in the Mediterranean vein so am keeping with the oil. Some recipes call for canned tomatoes, but that is not a very tasty solution unless no fresh tomatoes are available. If I was using non-fresh tomatoes I would turn to Pomi Chopped Tomatoes packed in carton boxes, since they peel their Italian tomatoes (although some seeds and peels wind up in the final product).
*NUTRITION: The nutrition count is temporary until I have time to do my own. I have modified the dish several times now and this is the best so far, I want to work on it a bit more before I finalize it — but you can try it too if you want.
