When storm Francis hit a few weeks ago, cravings for bad weather food started. Foods like a warming soup, something comforting to sip while the winds rage outside. While the weather has now recovered, the soup that I came up with at the time is a great recipe and one I’ll keep coming back to as the weather gets colder.
Roasting your peppers and tomatoes deepens the flavours. It’s not difficult, and takes very little effort but the massive flavour boost you get in return makes it so worth while. The tomatoes will emerge from the oven as little umami bombs of flavour while the peppers will add depth and sweetness.
I admit the Gnocchi is entirely optional here but it’s the perfect addition if you’re looking to turn a light lunch into a satisfying dinner. I used my gnocchi – the sweet potato really compliments the flavours!
- Makes: Serves 4-6
Ingredients
- 4 Peppers, preferably red
- 500g Tomatoes
- 1 large onion, finely diced
- 1 Carrots, finely diced
- 1 Celery Rib, finely diced
- 2 Garlic Cloves, minced
- 3 Tbsp Rice
- 1 Tbsp Dried Basil
- 1 Tbsp Dried Thyme
- 1/2 tsp Chilli Flakes
- 2 Tbsp Vegan Fish Sauce
- 1.5 Ltr Vegetable stock
- 300g Gnocchi
- Salt & Pepper to taste
Directions
Pre-heat your oven to 200 degrees (190 Fan/400 F). Split the peppers in half and deseed them before placing on a baking tray, skin side up. Halve the tomatoes and place on a tray cut side up. Drizzle the tomatoes with a touch of oil and lightly season with salt and pepper. Place both trays into the oven and roast until the peppers are charred all over and the tomatoes are well roasted, between 45 minutes to an hour. When done, place the tomatoes to one side and put the peppers into a bowl and tightly cover for 10- 15 minutes. The steam will loosen the skin, making it easier to remove. Peel off the skin and discard, you don’t have to be too careful.
Place your favourite soup pan on a medium heat with a touch of oil and saute the carrot, onion, and celery until softened and the onions are translucent. Add in the garlic and saute for another minute, until fragment. Using a touch of the stock, deglaze the pan and scrape up any brown spots that have clung to the bottom. Place the gnocchi to one side and add in the rest of the ingredients, including the roasted vegetables and stock. Simmer on low for 30 minutes, or until all the vegetables are ready to fall apart.
Using an immersion blender, blend the soup until smooth. Optional: Strain the tomato soup over a fine mesh strainer for maximum smoothness. Place back onto a low to medium heat and add the gnocchi. Lightly simmer until the gnocchi floats.
Season to taste and serve with fresh crusty breadrolls.
Notes
Optional: if you want to make the soup creamy, add a few tablespoons of vegan creme fraish and a touch of oat milk.
Allergy Notes; Make sure you use gluten free gnocchi to make this gluten free. It’s naturally vegan, nut free and soy free.
