Tomatoes? Boom, roasted.
It takes a lot for me to get tired of eating something. If I like it, I’m generally happy to eat it for ___ number of days in a row, or once a week for ___ weeks. The one exception I can think of to this rule is those hard-as-rock Nature Valley granola bars; I had one of those most days for breakfast in high school. I remember buying a box freshman year of college and upon opening the first one thought ‘Wow, I can’t stand these anymore’.
I am confident that this tomato soup is the anti-Nature Valley bar. I am always suggesting it for dinner and my greatest regret is never doubling (or tripling) the recipe to make more, since it never lasts long. My fiance, who is notorious for getting tired of certain dishes (“But we already had that this winter” was said about beef stew last year), makes exceptions for this soup.
Of all the times we’ve made this, I think this was actually the first time we roasted the tomatoes ourselves. It tastes just as good using canned ones, so whatever you prefer is fine.
Slice your tomatoes in half and place them on a foil lined baking sheet.
Place them under the broiler of your oven, as close to the heating element as possible. In our oven this means they were about 2-3 inches from the coils. When the tops of the tomatoes are charred flip them over and continue roasting until done. I kept a close eye on them the whole time, and it took about 8 minutes total (4 per side).
Now the next step should be to let the tomatoes cool in a bowl, then peel and core them. I did not have the patience for this, as I was in full on soup-craving mode at this point.
While the tomatoes are roasting/cooling cook the onion in a pot over medium heat. When they start to tender add in garlic, and then your roasted tomatoes along with water, sugar, basil, parsley, thyme, salt, and bread (see recipe below).
In the past when we have made this the next step would be to gradually pour the tomato-onion concoction into a food processor so that it could become soup. This of course makes a gigantic mess and generally results in soup on the floor, in the sink, on the stove, and pretty much anywhere but the pot. We recently got an immersion blender so I simply soup-ified it that way. It was significantly easier and way more fun.
You can keep this in the fridge for a few days, but I’ll be shocked if it lasts more than one.
Adapted from NY Times.
Roasted Tomato Soup
- 4 lbs ripe tomatoes (or 4 lbs canned, roasted tomatoes)
- 1 tablespoon olive oil
- 2 onions, diced
- 3 cloves garlic, minced
- 1/4 teaspoon sugar
- 2 ounces (1 big slice) bread, toasted/cubed
- 2 cups water
- 2 teaspoons (or sprigs if fresh) each of basil, parsley, and thyme
Cut tomatoes in half and place on a foil lined baking sheet. Place under a pre-heated broiler (as close to heat as possible) for 2-6 minutes, until the tomatoes are almost charred on the top. Remove from the oven and flip the tomatoes, and repeat with the other side. Once cool peel and core the tomatoes.
In a large pot heat olive oil over medium heat. Add diced onions and cook for 5 minutes. Add garlic and cook for another minute. Add remaining ingredients and cook for about 20 minutes.
Using an immersion blender or food processor blend the soup until smooth. It makes four servings and will keep for several days in the refrigerator.