A Plentiful Pot of Roasted Tomato & Root Vegetable Soup

lentiful Pot of Roasted Tomato & Root Vegetable Soup // www.WithTheGrains.com

March 2015

A plentiful pot of soup is like a return to your childhood home after many months or years away. Every ingredient, like every quilt, stuffed animal or lingering teen heart-throb poster, tells a story and stirs nostalgia. This soup stirred a few tales.

lentiful Pot of Roasted Tomato & Root Vegetable Soup // www.WithTheGrains.com

First, there were friends gathered around our dining room table. The Urban Farmer and I shared our roasted chicken, vegetables, and hearty bread. They shared their heartwarming tales of transforming travels in Peru. That chicken became stock, and that stock became a base for this soup.

There was a long photoshoot. It began with meticulously styled, petite portions of chopped vegetables. It ended with a back seat and a trunk FULL of produce. Those excesses became a warm oven of slow roasting tomatoes, a house that smelled of Italy, and finally, a robust red sauce. That red sauce stirred the cravings for comforting tomato soup.

There was a Valentine’s Day break from reclusive hibernation and a bundled excursion to the butcher shop. The return adventure was a blinding blanket of white, a determined dog with a backpack full of bacon, and a very chilling walk on quiet, empty streets. Two honey-cardamom lattes and a chess game later, we were warm enough to think clearly. That bacon belonged in our soup!

Those tales simmered, bubbled and blended into something new.

lentiful Pot of Roasted Tomato & Root Vegetable Soup // www.WithTheGrains.com

With one hand on the old, familiar doorknob and the other hovering near the light switch, you hesitate. You breathe in the familiar smell. You hear the distant laughter, complaints and squabbles. You see the homework struggles, the sleepovers, the trophies and toys. Once back in the present moment, your hovering hand flips the light switch, pulls the door knob and closes the door on that childhood chapter. Similarly, each ingredient’s tale hovered, but new moments emerged as well, ready to be recalled with the next bowl of piping hot soup. This is why I slow cook.

Single-Grain

Go Stir Some Stories!
-Quelcy

Roasted Tomato & Vegetable Soup

About This Recipe: From the homemade stock to the slow roasted tomato sauce, this soup is a journey and a labor for the love of cooking. The result is a hearty vegetable soup that takes advantage of winter’s lingering root vegetables and warms the last chill in the air. Use whatever lingering root vegetables you have. Use a vegetable stock and skip the bacon if you want to avoid meat. Substitute a favorite pasta sauce instead of making your own. Be creative, experiment, and enjoy!

Roasted Tomato & Vegetable Soup
makes 8-10 servings

Ingredients

1/4 cup (half stick) organic, unsalted butter
10 green onions, chopped
A dash of each- salt, pepper, basil, thyme, red pepper

3 local, organic carrots, peeled & sliced
1 local, organic parsnip, peeled & chopped
1 small, local, organic kohlrabi, peeled & chopped
2 cups sweet potatoes, peeled and chopped

3 quarts homemade chicken stock

4 cups homemade roasted tomato & herb sauce

2 cups chopped roasted red peppers (or plain peppers)
2 cups chopped celery
1/4 cup Apple Cider Vinegar

3 pieces of local thick-cut bacon, chopped

Directions

Heat the butter in a large, heavy-bottomed stockpot over medium-low heat. Once melted, add the green onion and spices, stirring frequently until the onions begin to soften, approximately 7 to 8 minutes.

Add the carrots, parsnip, and kohlrabi, sweet potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer.

Once simmering, add the tomato sauce, celery, and apple cider vinegar.

Reduce the heat to low, add the bacon, cover, and cook until the vegetables are tender, approximately 25 to 30 minutes.

Remove from heat. Season, to taste, with sea salt. Serve hot with a slice of rustic bread.

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Leave a Reply

  1. I haven’t made the soup yet, and probably won’t, because I have a similar recipe, but wanted to tell you that your story is lovely. You have beautifully captured the feel of a slowly cooked winter soup that is more than the sum of its parts.

  2. There is a generosity of time in this telling, the unhurried anticipation of the unknown with reverence for remembering; sustenance in stories that linger over a meal. Well done.

  3. UGH Ive been reading all your posts for Days and this Made me hungry hahaha write more! Oh and please check out mine im just new here so i Would really appreciate it!

  4. I have become the girl who watching needs her three daily. And i’d rather wait than have Taco Bell prepare my meals, you have just added to my obsession!

  5. I have many fond memories of my grandmother, but the one I seem to recall most is her home made soup. Every ingredient came straight from a garden. She served it, not in a bowl, but on a plate, and with fresh biscuits and butter she churned herself. Now that was food fit for a king, and a little boy too!

      • Thank you! And thank you for sharing also. Food can be such an intimate affair, bringing family and friends closer than they might be otherwise. Taking the time to prepare a meal for those that are dear to us is one way to them know just how special they are, and leaves them with full tummies, and hearts.

  6. Looks delicious! Our rainy season is coming, this will be so welcome to keep us warm. I plan to add red hot chillie peppers to it to really heat things up;)

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