Roasted Vegetable Cream Soup
Vegetables Gluten-Free Recipes Soups and Stews
Soup made from the most delicious summer vegetables... last summer, because Anya von Bremzen's recipe was an excuse to use the last roasted vegetables from the freezer.
Ingredients
5 roasted red peppers (approx. 350 g roasted peppers weighed after cleaning; I used kapia peppers)
1 can of tomatoes (or 3 medium garden tomatoes when in season)
6 garlic cloves
1 medium red onion
1 small roasted eggplant (in the oven or over coals)
1/2 teaspoon hot pepper paste
3 cups of water
1 teaspoon sherry reserva vinegar (or rice vinegar)
3 tablespoons olive oil
salt, black pepper
Anchovy Oil
4 anchovy fillets
2 large garlic cloves
3-4 tablespoons olive oil
3 sprigs parsley, finely chopped
How to prepare roasted vegetable cream soup
- Roast the peppers and eggplants in their skins, in the oven or over coals. Clean them of skin and seeds following the instructions here for peppers and here for eggplants. Reserve the juice released by the roasted peppers.
* You can use frozen roasted peppers and eggplants. - Cut the tomatoes in half (canned ones) or into quarters (garden ones) and place in an oven-safe pan cut side up. If using canned tomatoes, also pour the juice from the can into the pan. Sprinkle with the peeled and sliced garlic and the not-too-thickly sliced onion. Drizzle everything with olive oil. Roast at 180°C for 30 minutes, stirring once during this time.
- Pour all the contents of the pan into a pot. Add the roasted peppers cut into large pieces (+ their juice) and the flesh of the roasted eggplant. If you want the soup to be spicy, add the hot pepper paste. Cover everything with 1.5 l of water, add salt to taste and grind in black pepper. Bring to a boil and simmer for 10 minutes, just enough for the flavors to blend. Taste the soup and if it feels too acidic, add 1/2 teaspoon of sugar while simmering.
- Blend the soup in a food processor or with a stick blender until smooth. Taste for salt, but keep in mind that the anchovy oil will also be salty.
- In a mortar, crush the anchovies and garlic until you have a paste. Gradually add the oil while grinding with the pestle. You will get an oil that flows easily from a spoon. At the end, add the chopped parsley.
- Serve the soup warm with focaccia or rustic bread, toasted and generously drizzled with anchovy oil.
