Last Sunday we made some delicious soup for the week. In my opinion, soups and chilis are typically best the day after they are made. Something about the spices and seasonings “soaking in” better or something, so we figured we would go ahead and prep the soup on Sunday; and then heat it up for dinner Monday (and as long as it lasted after that).
We ended up merging two soup recipes, so I will give you both of them.
Just know that we took a little from one, a little from another and the final product included roasted tomato, pumpkin, and butternut squash 🙂
Instead of making grilled cheese croutons (as I had intended to make) I actually [attempted] to make a tomato and red-pepper souffle to go with the soup…. and it turned out to be a great success!
Ive had never made a souffle before; so while it was a lot of work (and many, many dishes to wash afterwards) the end product definitely made the efforts worth it.
Here are the recipes:
Roasted Tomato Soup
- 6 cups (3 pints) cherry tomatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups veggie broth
1/2 teaspoon thyme
1 cup whipping cream
Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
Using a food processor or blender, puree the soup until it’s smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.
Ladle the soup into bowls and garnish with Grilled-Cheese Croutons .
- Makes about 10 cups.
Pumpkin Soup with Gruyere
1 6–8 pound Cinderella, cheese, or Jarrahdale pumpkin
1/4 cup (1/2 stick) unsalted butter, softened
1 teaspoon fennel seeds, finely ground
2 large pinches kosher salt and freshly ground black pepper
2 cups (packed) grated Gruyère
1 cup fresh breadcrumbs made from white bread
2 garlic cloves, thinly sliced
2 fresh or dried bay leaves
5–7 cups low-salt veggie stock
Preheat oven to 350°. Cut out a wide circle around stem of pumpkin to make a lid. Lift lid; scrape off any seeds and set aside. Scoop out seeds and strings from inside pumpkin.
Place pumpkin in a roasting pan or on a rimmed baking sheet lined with parchment paper. Rub pumpkin flesh with butter. Sprinkle all over inside with ground fennel seeds and salt. Season lightly with salt and pepper. Add cheese, breadcrumbs, garlic, and bay leaves. Pour in stock to come within 3″ of the pumpkin’s rim. Cover with lid.
Roast pumpkin for 1 hour. Remove lid; put lid flesh side up on pan alongside pumpkin and return to oven. Continue to roast until pumpkin flesh is soft when pierced with a knife (take care not to puncture skin), 30-90 minutes more, depending on size of pumpkin.
Discard bay leaves. Season soup to taste with salt and pepper. To serve, gently scoop a big spoonful of flesh from sides or bottom of pumpkin into each bowl and ladle stock over. Garnish with parsley.
Cheesy Tomato and Red Pepper Souffles
Prep Time 45 mins
Total Time 1 hr 10 mins
3 tbl flour
2 med tomatoes
1 tsp olive oil
1 med red pepper
2 tsp chopped thyme
2 garlic cloves
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups non fat milk
2 tbl butter
3 large egg yolks
2 ounces parmigiano cheese grated
2 ounces Pecroino Romano cheese
6 large egg whites
1. Preheat oven to 375 degrees. Coat 8 10-ounce ramekins with cooking spray and flour and place on large baking sheet.
2. Cut a wide but shallow X into the bottom of each tomato, then drop tomatoes into boiling water. Remove with a spoon after 15 sec and let cool. Slip off skins and chop fresh.
3. In skillet, heat oil over medium. Add onion, bell pepper, and thyme. Saute for 6 mins or until veggies are soft. Stir tomatoes and garlic. Saute for 15 to 20 mins or until thick. Season with 1/4 tsp each salt and pepper.
4. Heat milk until simmer. In med pan melt butter. Add flour and cook whisking often. Slowly add hot milk to flour mixture. Continue whisking until thick. Remove sauce from heat and whisk in egg yolks one at a time. Transfer to large bowl and stir in tomato mixture and both cheeses.
5. In large bowl, beat egg whites for 30 seconds until they foam. Add remaining salt and continue beating for about 1 to 2 mins.
6. User spatula stir 1.3 of the egg whites into tomato mixture. Gently fold in remaining whites until blended. Divide souffle mixture among prepared ramekins, filling almost to top. Bake souffles for 20 to 25 mins or until tops are puffy and golden.