Salt Spring Inspired Roasted Cherry Tomato Soup

Break out your rain boots, adorn your favorite hoodie and repeat after me: it’s officially soup weather.

Roasted cherry tomato soup, garnished with fresh basil and black pepper

It seems like only yesterday, but I earned some real Pacific Northwest points with a British Columbian adventure back in May. It was my first ever visit to Canada, at all, and I’m truly an idiot for waiting so long. Not as idiotic as my brother not realizing Canada stretched across the entire United States, but I feel foolish for waiting nearly three decades to cross those country lines. Looking back, my family didn’t take epic road trips, and the party bus from my college in Boston to Montreal seemed just that…a ridiculous party bus. I’ve re-caught the travel bug this past year, have my mind set on Thailand and Laos this winter, and now that I have a Canadian BFF and a little crush on a French Canadian waiter at a certain vegan restaurant in Vancouver (J’espère qu’il la lecture de ce parce que Vancouver est la première VÉGÉTALIEN Prom approche!), I plan on not departing the Amtrak train in Seattle, if you catch my drift.

While I was up north, I spent time in Vancouver, Victoria and on Salt Spring Island. I’ll save more thoughts and photos for the day I may actually post about my adventure up north™ and have the determination to scroll through that many pages on Flickr. My short stay on Salt Spring Island, where Gabrielle, her partner, and the small, sneaky bundle of wonder known as Buhbah, reside, started with a specially prepared vegan dinner at Market Place Cafe. This lovely meal included a rich tomato soup drizzled with olive oil that’s lingered on my mind since the first spoonful. Gabrielle and I were nerding out and talking tomato soup recently, and after hearing her spicy plan and having roasted a ton of cherry tomatoes that were impatiently waiting for their moment, all by their lonesome in my refrigerator, it was time for delayed inspiration.

Something of a recipe tale. To begin, I sautéed minced shallot, a diced red bell pepper and Hungarian wax pepper in a bit of coconut oil, added some fresh black pepper, sea salt, marjoram, cayenne and oregano, and cooked until soft. After deglazing the pan with the last of my Salt Spring Millotage (can you say bonus points?), I added the two pints’ worth of cherry tomatoes I had previously roasted with garlic, extra virgin olive oil & sea salt, along with two cups of vegetable broth, one cup of water, brought this to a boil, and then simmered, covered, for just under an hour. I threw in a handful of fresh basil, since I can’t resist buying basil or tomatoes whenever I see them at the market, carefully pureed the mixture in my Vita-Mix, and transferred to a saucepan. Minutes later,  I had my first bowl of those sweet, deep flavors, garnished with additional basil and freshly ground black pepper.

The view from the Salt Spring Winery - also my first ever wine tasting experience!

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5 thoughts on “Salt Spring Inspired Roasted Cherry Tomato Soup

  1. Soup weather hasn’t quite hit Toronto but I’m expecting it to arrive any day now. I’m glad you finally made the trip up North. I’d love to show you around my city if you ever make it out East.

    By the way, I’ll be in Thailand in December. I’d love to hear more about your travel plans.

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