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Roasted Tomato Soup

November 10, 2010

Tomato soup is by far my absolute favorite soup in the entire world.  Add roasting and basil and I basically think you’ve created magic.  As a result, I have about 4 go-to tomato soup recipes in my bag of tricks, but the one I am sharing today is my absolute favorite.  Unfortunately it is not light on time, but it definitely makes up for it when it comes to flavor!  I promise that some things are definitely worth the time you put in.

Roasted Tomato Soup
Yields: 8 Servings

12 large Tomato (about 4 pounds, stemmed and quartered)
1/2 cup Olive oil (divided)
1/4 cup Balsamic vinegar
12 large Garlic cloves (peeled)
Salt
1/2 teaspoon Freshly ground pepper
1 cup Yellow onions (chopped)
2 cups Fresh basil
2 cups Cold water
2 tablespoon Fresh basil (torn for garnish)

1. Preheat the oven to 500 degrees F.
2. Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
3. In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
4. Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth.
5. Serve the soup. Garnish with torn basil leaves.

Kate’s Tips:

It takes about 1 hour and 30 minutes to fix this soup from start to finish, so be sure to plan accordingly.  Also, because you are roasting the tomatoes at such a high temperature it is extremely important you are working with a clean oven.  As with almost all my tips, I learned this one the hard way and almost smoked myself out of the kitchen.

The recipe references allowing the tomatoes to cool a bit when they have finished roasting.  I usually pull them from the oven and start to prepare my onions for the next step.  This allows them to cool for about 15 minutes.

If you plan on using a conventional blender be sure to allow the soup mixture to cool for about 10 minutes before blending.  Working with a cooler mixture should help prevent the contents from shooting out the top of the blender (also learned the hard way), but I would recommend holding a towel over the blender lid just to be safe.

This soup is perfect served with toasted slices of french bread or for dipping your favorite grilled cheese sandwich!

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2 Comments leave one →
  1. November 10, 2010 11:22 am

    This sounds delightful. I love roasting tomatoes. I make a sauce in a similar fashion -roasting tomatoes and garlic cloves, blending with a little extra virgin olive oil, basil, salt and pepper. I leave it thick and it makes a great dipping sauce for ravioli.

    • November 10, 2010 8:03 pm

      That sauce sounds fabulous! I really love the flavor roasting brings out in tomatos and I never would have thought to try it as a sauce. I bet it tastes great with fresh pasta!

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