It has been so hot here recently that the idea of eating hot soup was banished from my mind.
Now that the weather’s more cooperative and ripe tomatoes are on the vine, it makes perfect sense to throw this roasted tomato soup together.
Roasting really intensifies the already incredible flavor of garden-grown tomatoes; if you’ve previously only had tomato soup from a can, you won’t believe how good this is.
To make the roasted tomatoes, I took a bunch of San Marzano tomatoes from my garden, sliced them up to fill a baking pan, added cherry tomatoes, peeled whole garlic cloves, minced shallots, herbs, and olive oil…
…and roasted them at 400 degrees F. for an hour.
I didn’t remove my tomato skins, but you might want to: it’s pretty easy to lift them off the roasted tomatoes.
To finish, I smashed everything up with a little more olive oil, some homemade chicken stock and a bit of cream. The result was a healthy and delicious tomato soup that’s just perfect with a grilled cheese sandwich.
Recipe for Roasted Tomato Soup
adapted from food52
- 6 cloves garlic, peeled
- 2 shallots, peeled and chopped
- fresh basil leaves (and/or fresh rosemary, thyme, oregano leaves)
- approximately 1/2 cup extra-virgin olive oil, divided
- 1 cup of vegetable or chicken stock, preferably homemade, plus more if needed
- heavy cream
- coarse sea salt and freshly ground black pepper
- about 20 heirloom San Marzanos and 1 to 2 cups of heirloom cherry-sized tomatoes
- Preheat oven to 400°F.
- Line a baking sheet with foil and spread the tomatoes (cut side down), garlic cloves, shallots and herbs onto the foil. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for about 45 minutes, or until very soft and caramelized.
- Remove baking pan from the oven and transfer contents to a pot on the stove. Add 1 cup stock and bring to a boil. Reduce heat to a simmer and cook for a few more minutes.
- Use a potato masher to crush the tomatoes (or an immersion blender if you’d like it very smooth) until it reaches the consistency you desire. Taste and add additional stock, if necessary.
- Turn off heat and add a few tablespoons of cream. Stir well and taste. Add a little more cream, if desired. Season to taste with coarse salt and freshly ground black pepper before serving.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson