Roasted Tomato Soup

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Are you ready for tomato season? For me, fresh ripe tomatoes are the epitome of summer and now is the time to start thinking about the many ways you can enjoy these sweet and good for you vegetables. Tomatoes taste great when eaten right off of the vine and are a mainstay in summer salads and sandwiches but how about turning them into soup…..

Now this recipe, adapted from Williams Sonoma, isn’t the tomato soup you grew up eating alongside grilled cheese sandwiches. Slow roasting the tomatoes alongside a healthy dose of pungent garlic brings out the sweetness of the tomatoes and gives the soup a richness that you just can’t find in a can or a carton. I’ve made the soup in the dead of winter using hothouse tomatoes and again (and again) during tomato season and hands down, ripe summer tomatoes can’t be beat. So when you find yourself overwhelmed with fresh tomatoes, give this soup a try. You are sure to love it. And if you are feeling nostalgic, make yourself a grilled cheese sandwich to eat alongside it.

ROASTED TOMATO SOUP

3 lb. plum tomatoes, cored and halved
12 fresh thyme sprigs
8 garlic cloves
Salt and freshly ground pepper, to taste
5 tablespoons olive oil
1/2 cup grated Parmigiano-Reggiano cheese (optional)
1 yellow onion, chopped
3 cups chicken stock

  • Preheat an oven to 275°F.
  • Arrange the tomato halves, cut sides up, on a baking sheet. Scatter the thyme sprigs and garlic on top of the tomatoes.
  • Season with salt and pepper and drizzle with 3 tablespoons of the olive oil.
  • Roast until the tomatoes have dried slightly and some of the skins have burst, about 2 hours.
  • Pass the roasted tomatoes through a tomato press or food mill according to the manufacturer’s instructions.
  • In a large saucepan over medium heat, warm the remaining 2 tablespoons of olive oil.
  • Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
  • Add the pureed tomatoes, stock and bread and simmer for 5 minutes.
  • Using a stick blender or blender, puree the soup and season with salt and pepper.
  • Divide the soup among 6 warmed soup bowls and top each with a sprinkle of parmesan cheese if desired.

Serves 6

 

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