Roasted Tomato Soup - Hupa Tōmato kua Parahunuhunua
A delicious roasted tomato soup that can be adapted to your liking. Use up those old vegetables that need some extra love.
Servings 8 servings
Ingredients
Tomato Soup - Hupa Tōmato:
- 10 tōmato (tomatoes)
- 6 - 8 kāroti (carrots)
- 2 kapikama (capsicums)
- 1 aniana whero (red onion)
- 8 - 12 wāhi kāriki (garlic cloves)
- Tote me te pepa (salt and pepper, to taste)
- 2 -3 tablespoon noni (oil)
- 3 waihuka balsamic (balsamic glaze, optional)
- 50 g kēna kokowhāwhā (can of anchovies, in oil)
- 1 L pū huawhenua (vegetable stock)
Paparanga Pēkana me te Kākano Paukena - Bacon and Pumpkin Seed Topping:
- 250 g pēkana ropiropi (streaky bacon)
- Handful tāima māota (fresh thyme) or 1 ½ teaspoon tāima raki (dried thyme)
- 2 tablespoon marahihi māpere (maple syrup)
- ½ C (70 g) kākano paukena (pumpkin seeds)
Instructions
Preheat the Oven:
- Preheat the oven to 180 °C bake setting or 170 °C °C fan bake.
- Line a a large tray with high sides with baking paper.
Prepare the Vegetables:
- Cut the tōmato (tomatoes) in half and add them to the tray. Cut the kāroti in to thin pieces and nestle them in between the tōmato (tomatoes).
- Cut the kapikama (capsicum) in to strips and nestle them in.
- Cut the aniana whero (red onion) in to wedges. Seperate the wāhi kāriki (garlic cloves) and remove the skins. Add them all on to the tray.
- Drizzle over the noni (oil) and waihuka balsamic (balsamic glaze).
- Whakatāwaratia ki te tote me te pepa (season with salt and pepper).
Roast the Vegetables:
- Slide the tray in to the oven and roast everything for around 50 minutes until all the huawhenua (vegetables) are tender. Remove them from the oven and set aside.
Cook the Anchovies:
- Set a large pot over medium heat and drizzle in 1 tablespoon of noni (oil).
- Add the kokowhāwhā (anchovies) and break them up with a wooden spoon.Cook it until the kokowhāwhā (anchovies) have dissolved in to the noni (oil), this is the flavour bomb for the hupa (soup).
Add the Vegetables and Stock:
- Add all of the huawhenua (vegetables) with all the juices in to the pot. Add the pū huawhenua (vegetable stock) and simmer for around 15 minutes.
Blend it all together:
- Using a stick blender or any blender, whizz all of the delicious flavours together. This can be served immediately or it can be refrigerated for up to 5 days. It can also be frozen for up to three months in a sealed container.
Fry the Bacon and Pumpkin Seed Topping:
- Chop the pēkana ropiropi (streaky bacon) in to chunky pieces.
- Set a frying pan over medium to high heat and add all the pēkana ropiropi (streaky bacon).Cook it off until the juices run clear.
- Add the tāima (thyme), marahihi māpere (maple syrup) and kākano paukena (pumpkin seeds) and cook until sticky and delicious.
Add the Topping to the Soup:
- Sprinkle this deliciousness over the hupa (soup) when serving, along with some delicious parāoa (bread). The baguette recipe can be found in my cookbook.