Roasted Tomato Soup

It’s that time between Spring and Winter where I’m craving summer flavors but still hanging on to comfort foods like grilled cheese and soup. This roasted tomato soup is the perfect blend of both seasons and makes the best of hothouse winter tomatoes - which are roasted to bring out their flavor. This soup paired with a melty grilled cheese is a classic flavor and texture combination.

Start with 3 pounds hothouse Roma tomatoes.

Cut in half lengthwise to roast

Sprinkle with salt and drizzle with olive oil and roast in a 400 degree oven for 45 minutes.

Dice two onions

Mince garlic

Prep the rest of your ingredients including canned tomatoes

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. 

Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet

Bring to a boil and simmer uncovered for 40 minutes. Blend with an emersion blender or in a high quality blender like a Vitamix or food processor. Taste for seasonings. Serve hot or cold.

Author: Road 142Print Recipe

Roasted Tomato Soup

ingredients:

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 1 quart chicken stock or water

instructions:

1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
2. In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes and stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Created using The Recipes Generator