Roasted Tomato Soup with Pumpkin Bread recipe

Ultimate recipe for wintery night in – Roasted Tomato Soup with Pumpkin Bread

Ingredients

Roasted tomato soup
about 16 large ripe tomatoes
2 cans whole tomatoes
200 g (about 4 large) leeks
1 carrot, peeled
4 garlic cloves
a handful thyme sprigs
30 ml olive oil
30 ml sugar
15 ml salt
15 ml red wine vinegar
250 ml cream

Pumpkin Bread
1 small butternut or pumpkin
4 cups stone ground white bread flour
10 ml salt
7,5 ml instant yeast
10 ml mixed spice
125 ml pumpkin seeds
about 1/2 cup water

How To

Roasted tomato soup
Preheat oven to 180C. Chop the tomatoes in batches in your food processor.

They don’t have to be very fine, just chopped. Add it to a large deep rectangular roasting pan or a wide deep dutch oven.

Process the canned tomatoes to a pulp and add it to the pan. Pulse the leeks, carrot and cloves into pieces, then add it on top of the tomatoes.

Place the thyme sprigs on top, then drizzle all over with olive oil and sprinkle with the sugar, salt and red wine vinegar.

Without stirring too much (just flatten the surface) place into the oven and roast for 2 hours, stirring well every 30 minutes.

The mixture should get toasty on the edges and reduce by about 25 %. When it is read, remove from the oven, then remove the stalks of the thyme.

Use a ladle to transfer the mixture to a pot, then use a stick blender to blitz to a smooth pulp.

Because your using the tomatoes skins and all, your soup with still be chunky – that’s the way I prefer it. Add the cream and mix well.

Check the seasoning and add more sugar, salt and vinegar if needed. Cover and set aside until ready to serve.

To serve, drizzle with more cream or olive oil and your choice of herbs or croutons.

Pumpkin Bread
Peel the butternut and cut into chunks. Boil in water until tender, then process to a pulp.

You’ll need about 2 cups processed pumpkin pulp for the bread. Set aside to cool slightly, but use it while still slightly warm.

Place the flour, salt, yeast, spice and seeds in a large bowl. Mix well.

Add the cooked pumpkin and water and stir until it starts to come together.

Use your hands to shape it into a soft pliable dough, kneading it until it is smooth (about 5-10 minutes).

Add a little more water or flour if necessary. Shape into a smooth ball, then place on a lined baking tray.

Cut a cross shape on the top, then cover with a plastic bag to rise until doubled in size.

When ready, bake at 220 C for about 45 minutes until golden brown and cooked. Remove from the oven and let cool on a rack.

Serve the slices toasted or untoasted with butter.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

Recipe ID 34715

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