This post is also available in: Japanese
Get energized through the cold Tokyo winter with this nutrient-packed hearty soup. One batch of this is good to feed four with some to spare for the next day’s lunch. Enjoy, and check out the recipe that this is adapted from at Thug Kitchen.
Equipment: oven, baking pan, oven paper or foil, medium mixing bowls, blender or food processor, medium pot
4 large Yoshi-san Kamakura tomatoes
2 Aki-san Hokkaido potatoes
1 head Maeda-san Miyazaki broccoli
2 stalks celery from the 3 for 500 guys
3 cloves Oji-san Aomori garlic
1/2 super-sweet Aki-san Gifu onion
2 tbsp evoo plus a splash for the pan
1 tbsp fresh rosemary (or 1 tsp dried)
1 tsp dried thyme
2 cups vegetable broth
1/2-1 cup filtered water
Salt and pepper
Then start by de-stemming and de-skinning the tomatoes – I like to slowly turn each one over a flame and peel the skin off. Alternatively you can blanch them as described in this video.
While you are roasting the first batch, prepare the remaining veggies – cut the broccoli and celery into chunks, and peel and dice the potatoes and onions. In one bowl, mix the broccoli and celery with 1T olive oil, salt and pepper. In another bowl, mix the diced potatoes and onions with 1T olive oil, salt, pepper, rosemary, and thyme.
Enjoy your hearty winter roasted tomato soup with fresh bread, a Ginza Farmers salad and Hiro-san’s life-changing sesame dressing. Itadakimasu!
Nutrition info: makes 4 500g servings. Per serving, 219 calories, 10g fat (1g saturated), 0 cholesterol, 30g carbs (8g fiber), 7g protein, 670mg sodium. Vitamins and minerals: Vitamin A 50%, Vitamin C 160%, Vitamin K 170%, Vitamin B6 30%, Folate 30%, Potassium 30%, Manganese 30%
Cost info: 1270 yen, of which tomatoes 400, potatoes 120, broccoli 250, celery 170, garlic 80, onion 80, olive oil 90, veggie broth 40, rosemary 20, thyme 20, salt and pepper 10
Filed under: Fall, Winter, soup, appetizer, side, main, lunch, dinner