My husband and I recently took a trip to Italy where I tasted this incredible soup in a restaurant called Roscioli in Rome. It was dairy free, but incredibly creamy and had a real complexity to the flavours. The soup at the restaurant had little shrimp and chunks of salami in it (it tastes better than it sounds), which I haven't done for this recipe. Honestly, I don't know how close this is, I just know that it's tasty.
Cooking time: 1-1.5 hours altogether
Working time: 30 minutes
- 2 Red bell peppers, seeded and chopped into 1" sections
- 1.5 shallots, peeled and chopped into 1" sections
- 5 cloves garlic, unpeeled
- 1 can whole tomatoes
- 2 cups homemade turkey stock
- 1 tbsp salt (or more to taste)
- 1/2 tsp shrimp paste
- Olive oil to coat veggies and 1 tbsp for soup
Let's do it!
- Toss the veggies in some olive oil and roast in the toaster oven on the toast setting until everything gets soft and you start to see a bit of charring. Remove garlic peels once cool enough to touch
- Meanwhile, deseed the tomatoes. How I do this is I pour the entire can into a large bowl and open each tomato with my hands and scrape out the seeds, then shake the tomato out in the can liquid until the seeds dislodge. I put the cleaned tomato into the soup pot. After doing this with all the tomatoes, I pour the can water through a sieve and use a wooden spoon to moosh any leftover tomato bits through, while keeping the seeds out. It's labour intensive, but it's worth it.
- Add everything into the soup pot and blend using an immersion blender BEFORE TURNING ON THE STOVE. Unless you want to splash molten soup all over yourself.
- Simmer for about 30 minutes or until the flavours are blended to your liking.
- If you're not too picky, the soup is more or less good to go. If you're going for the the smoothest soup in the world, push the soup through a super-fine drum sieve, which will take about 10-15 minutes of active stirring, but will result in a velvety, bright texture.
- At this point, I added some water to thin it out a bit and to dilute the soup, since it was very strong in flavour.
There it is, a very bright, tasty soup that will have guests asking "what... what exactly is in this?", but in a good way!