Soup Club has been something the junior school (Year 1 to 4) at my workplace came up with in the last few weeks of last semester. The teachers of each year level will cook lunch for all the teachers of the junior school on one of the days in that week, and we rotate weekly. Absolutely loving the whole idea! Been trying all kinds of different soups and every one that I had was yummy! Sometimes, the teachers ventured out of soups, and got creative! We even had chilli con carne and curry lentils! Really well fed at my work place. haha
I was part of the year 1 team, and on our first rotation, I made cream of mushroom soup! So glad they all enjoyed it. Always get very nervous cooking for a bigger group of people. Plus I always cook too much! haha The mr and I would end up having soup for the next few days. Whoops! But more is better than less ya? hehe So it was the Year 1s turn again yesterday, and I decided to try something new. Brave, I know! haha I flipped through my recipe books and one of the soup recipes from the Delicious: Simply the best cook book, which I scored at Aldi for $12! hehe
The part that really caught my eye is the addition of asian flavours to this soup. It’s no ordinary roasted tomato soup, the addition of coconut milk, fish sauce, ginger and coriander makes it almost like drinking a less spicy and creamier version of the laksa gravy! Mmmm. AMAZING!
As much as I love the asian influence in this recipe, I have to admit I was a little worried as to how my colleagues will react to the taste. But thankfully, it turned out well and everyone was asking for the recipe! Yay! (: Totally made my day! Oh yes, and did I tell you I’ve never seen and cooked with that many tomatoes in my life because I doubled the recipe below. haha
Roasted Tomato Soup (Adapted from Delicious: Simply the best)
1.5kg tomatoes, quartered (any type you like)
2 onions, quartered
2 capsicum, thickly sliced
Salt & pepper, to season
3 tsp dried basil
1/4 cup olive oil
3 garlic cloves
2 tsp finely grated ginger
400ml coconut milk
700ml vegetable stock
1 tbs tomato paste
1 small bunch of coriander, leaves and steam finely chopped (extra to serve)
1 tbs brown sugar
2 tbs fish sauce
Natural Greek yogurt (to serve)
1) Preheat the oven to 180 degrees celcius. Line a baking tray with foil. Place the tomatoes, capsicums and onions on the baking tray and drizzle with 2 tablespoons of olive oil. Season with salt, pepper and dried basil. Roast for 1 1/2 hours or until the vegetables are very soft and lightly charred.
2) Meanwhile, heat remaining olive oil in a large pot over medium heat. Cook the garlic and ginger until fragrant (1-2 mins), do be careful not to burn the garlic as it will have a bitter after taste.
3) Add the tomato paste, coconut milk and stock and simmer for 10 mins. Add the sugar, fish sauce, chopped coriander and the roasted tomato, capsicum and onion, plus any of the cooking juices in the baking tray. Simmer for a further 5 minutes or until slightly thickened, remove from heat and allow it to cool slightly.
4) Transfer the mixture to a blender and blend, in batches, until smooth. Serve the soup, garnished with coriander leaves and a dollop of yogurt. Serve with bread or roti.
PS : This is one soup that is not too heavy but full of flavour! Perfect for a cold winter night! Do give it a try and let me know what you think! (: So dear readers, what is your favourite kind of soup? Would love to know!