Roasted Tomato and Red Pepper Soup

Roasting the tomatoes with a small amount of brown sugar really brings out the flavor in this soup.   It isn't necessary for a delicious tomato soup, but I think worth the effort and cleaning one more dish.  The great thing about this soup is that most of the items should already be in your pantry.  

Serves 6

2 28 ounce cans whole tomatoes

1 Tbsp light brown sugar

2 Tbsp canola oil

1 large onion

4 cloves garlic - minced

4 large slices of ginger (will remove it before blending and this makes it easier)

1 can roasted red peppers

1 Tbsp tomato paste

1 tsp cumin seed

1 tsp fennel seed

1 tsp brown mustard seed

1 tsp nigela seed

cracked black pepper

2 cups vegetable broth (you can also use water with a 1/2 Rapunzel vegan bouillon tablet)

1 cup water.

salt to taste

1.  Move the oven rack to the middle position and preheat to 475 degrees.

2.  Drain the tomatoes over a strainer, careful to reserve the liquid.  Cut each tomato in half and remove the seeds to the strainer and place on the roasting pan cut side up.  Use a shallow roasting pan or a cookie sheet that has sides so you can deglaze the sheet later when the tomatoes are done.  Once all are in the roasting pan sprinkle the tomatoes with a small amount of brown sugar and put in the oven for 15 to 20 minutes to start to caramelize or turn brown.  

3.  Mean while press the pulp through the strainer to remove all of the liquid and remove the seeds.  You should have 3 or so cups of liquid depending on the brand of tomatoes you use.  

4.  Place a soup pot or sauce pan on  medium heat and heat canola oil.  Then add the onions and let them start to sweat, once they are starting to turn opaque add the garlic and ginger and continue to sauté the vegetables until the onions are soft.  Now add the tomato paste and the spices and stir constantly until completely incorporated and aromatic.  Turn up the heat to medium high and let the vegetables sizzle and start to caramelize.  Now add the un strained can of roasted red peppers to the soup pot and let the water start to  evaporate, then add in the reserved tomato liquid and bring to a slow boil.  

5.  Remove the tomatoes from the oven and carefully place the whole tomatoes into the soup pot.  There will be some dark caramelized peices in the pan and I use the remaining water to pour into the hot pan and loosen those bits and then pour everything into the soup pot.  Heat the soup through and then remove the ginger pieces, season with salt and pepper and then puree with an immersion blender.  You could strain the soup through cheese cloth if you want a super smooth soup, but we like the soup without doing this because we know we are getting all the fiber and goodness from the super anti-inflammatory veggies in this delicious soup.  

6. Serve with a hearty salad and a crusty bread for dipping.  Swirl with coconut cream for a yummy finish.