Roasted Juanita tomato soup
Roast the small, sweet tomatoes first and keep all their juices for the soup. Onion, garlic and tomato purée add flavour. Taste and add a small splash of acidity at the end.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Roasted Juanita tomato soup
4 people · About 50–60 minutes
Equipment: Ovenproof dish, saucepan and stick blender
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Soup
- 800 g Juanita tomatoes
- 1 medium yellow onion
- 2 garlic cloves
- 1 tbsp tomato purée
- 1 tbsp olive oil, divided between the roasting dish and saucepan
- 5 dl vegetable stock
- ½ tsp salt, adjusted to the stock
- ¼ tsp black pepper
- 1 tsp balsamic vinegar, or half the amount of white wine vinegar
- A little fresh basil, optional
- A small pinch of chilli, optional
- A splash of cream or spoonful of crème fraîche, optional
Allergens: Check the stock, particularly for celery. Milk if cream or crème fraîche is used.
Method
Roast the tomatoes
Heat the oven to 200 °C conventional. Halve the tomatoes and put in the dish with a little of the olive oil, salt and pepper. Roast for 25–30 minutes until soft and lightly coloured. Keep all the juices.
Build the base while the tomatoes roast
Finely chop onion and garlic. Cook onion in the remaining oil until soft and translucent, about 8–10 minutes. Add garlic near the end. Cook the tomato purée for about one minute. A little chilli can be added with the purée.
Simmer
Add roasted tomatoes with all their juices and the vegetable stock. Simmer for about 15 minutes.
Blend the soup
Remove the pan from the heat and use a stick blender to reach your preferred consistency. Keep the blender head submerged to prevent splashes. Sieve if you want a completely smooth soup.
Season
Start with some of the vinegar and taste before adding the rest. Adjust salt and pepper, and optional cream or crème fraîche. Serve with a little basil and good bread.
https://sapidus.no/en/oppskrifter/tomatsuppe-juanita
About portions and timing
Cuisine: International
Estimated timing: about 10 min preparation · about 45 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Heat the oven to 200 °C conventional. Halve the tomatoes and put in the dish with a little of the olive oil, salt and pepper. Roast for 25–30 minutes until soft and lightly coloured. Keep all the juices.
Finely chop onion and garlic. Cook onion in the remaining oil until soft and translucent, about 8–10 minutes. Add garlic near the end. Cook the tomato purée for about one minute. A little chilli can be added with the purée.
Add roasted tomatoes with all their juices and the vegetable stock. Simmer for about 15 minutes.
Remove the pan from the heat and use a stick blender to reach your preferred consistency. Keep the blender head submerged to prevent splashes. Sieve if you want a completely smooth soup.
Start with some of the vinegar and taste before adding the rest. Adjust salt and pepper, and optional cream or crème fraîche. Serve with a little basil and good bread.
Get to know the spices in this dish
About this version
Home-tested with excellent results. This brings the earlier Juanita soup together in one recipe. Chilli is optional if you want a little more heat.
Good to know before you cook
Pasta goes in after blending
Cook any pasta separately until almost al dente. Add after blending and finish gently in the soup for 1–2 minutes.
More kick without losing the tomato flavour
Start with a little chilli and taste as you go. Aim for warmth behind the tomatoes, rather than a hot chilli sauce.
Bread alongside
Cold-fermented focaccia works well. Depending on the accompaniments, the soup can be a light meal or a generous starter.