February and March are the toughest month of the year when it comes to our kitchen and creating flavorful meals with mostly local ingredients. While we’re fortunate to have many winter markets in Toronto, the demand is so high that it is difficult to find an abundance or bright winter flavors. Thankfully we still have plenty of preserves and use some in this tomato soup recipe.
If you don’t have all the ingredients you can make substitutions or omit parts altogether. We’re fortunate to still have plenty of tomato sauce and I’ve been ‘hoarding’ our canned tomatoes so there’s still plenty left. We happened to have some fresh herbs from cooking school leftover but you could replace them (and the salt) with herbes salees during the roasting process.
Tomato Soup Ingredients (makes 1.5-2 liters/ quarts of soup)
- 1 liter/ quart of tomato sauce
- 1 liter/ quart of stock (any stock will do though I really like to use chicken stock for this)
- 1 onion, diced small
- 2 medium carrots (about the same amount of weight as the onion), chopped small
- 1 piece of celeriac/ celery root (the same amount that you used for the carrots and onions), chopped small
- 1 jar (500 ml/ 1 pint) of stewed tomatoes (including the juice)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cheese and herbs to finish.
Tomato Soup Instructions
- Toss the onion, carrots, celeriac and salt and pepper in olive oil. Roast in oven in a large oven-safe pot (it will become your soup pot) at 350 degrees for 30 minutes.
- While the vegetables roast, bring the chicken stock to a slow (but steady) simmer. Reduce by half (this will increase the flavor).
- Remove veggies from oven (using care with the hot pan); add the stock, tomato sauce, and juice from the canned tomatoes. Bring to a simmer for 10 minutes.
- Chop the stewed tomatoes, add to pot and season with salt and pepper. I like to go heavy with the pepper, but that’s a personal preference.
- Serve hot with; top with herbs and/or cheese.
This is a super-simple recipe that brings out the essence of summer.