For years I didn’t like tomatoes. I don’t know why, but I just found their taste lacking and their consistency unpleasant. But sometime along the coures of the past five years, that changed. I had always loved tomato-based soups and stews, and then began to incorporate tomatoes into my diet slowly: on toast, on sandwiches, in salads…
It was a couple years ago then, that I begin experimenting with making my own tomato soup, and took up the roasting method, which is particularly fresh and way better than canned soup. And so now that it’s getting colder, I wanted to make it this past week, but try something different, namely because tomato soup on its own can be boring, and I’m not even eating bread right now. Luckily, I came across this recipe at Love Food Eat, which uses corn to change the taste and the consistency.
I also used medium-sized round tomatoes (don’t know the name) for this recipe, and used as many as would fill up my pan when cut in half. So the amount in the recipe is dependent upon your serving size, and the type depends upon the desired flavour. Let’s just say I used about 30. But the more I make tomato soup, the laxer I become with my measurements.
-Cut 30 tomatoes in half and place them on a baking tray with the cut side up.
-Drizzle 2 tablespoons olive oil, salt to taste, and herbs of your choice (I used straightforward Italian seasoning) over the tomatoes.
-Roast the tomatoes until they are soft and browned–I did about 45 minutes on 400 F (~200 C).
-While the tomatoes are roasting, boil 1 cob of corn in hot water, then cut the kernels off.
-Transfer the tomatoes and all the pan juices into a bowl or blender and puree them while still warm. Add in the corn kernels to reach a creamier consistency.
-Heat 1 tablespoon olive oil in a big pot. Add 3 crushed garlic cloves and fry for a couple minutes, before adding the tomato and corn puree.
-Bring to a boil and let simmer for 15-20 minutes. Then add salt and chili flakes to taste before serving.
-Serve with sliced avocado on top.