From Roma to cherry to beefsteak, any kind of tomato can be used to make this soup. You can play around with the colors of the tomatoes, too. Look for heirloom varieties at your local farmers’ market: They might be red, orange, yellow, purple, even green.–Ann Gentry
LC This is So Not Gazpacho Note
Given its deep, robust taste, texture, and tint, this recipe is the antithesis of gazpacho—or any chilled tomato soup, for that matter. But don’t take our word for it…
Roasted Tomato Soup Recipe
Hands-On Time: 20 minutes | Total Time: 1 hour, 15 minutes | Serves 6 to 8
- For the soup
- 4 pounds ripe tomatoes, cored and quartered
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 12 large garlic cloves, roughly chopped
- 3 teaaspoons fine sea salt
- 1 teaspoon freshly ground pepper
- 1 to 2 small red onions, coarsely chopped
- 1/4 cup lightly packed chopped fresh basil
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 to 1 1/2 tablespoons finely chopped fresh sage
- 5 cups cold water
- For the optional herbed croutons
- 1/2 loaf crusty French bread (about 8 ounces), crust removed, cut into 1/2-inch cube
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- Make the soup
- 1. Preheat the oven to 450°F (232°C).
- 2. In a large bowl, toss the tomatoes with 1/4 cup of the olive oil, the vinegar, garlic, 2 teaspoons of the salt, and the black pepper. Transfer the tomato mixture (including all of its liquid) to a large, heavy rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down. Roast until the tomatoes are charred on the edges, about 40 minutes. Let cool slightly. Slip the skins off the tomatoes.
- 3. Meanwhile, heat the remaining 2 tablespoons olive oil in a heavy pot over medium heat. Add the onions and the remaining 1 teaspoon salt and cook, stirring often, until the onions are quite soft, about 10 minutes. Add the basil, parsley, and sage and sauté for about 1 minute.
- 4. Stir in the roasted tomatoes and garlic along with all the accumulated juices from the baking sheet and bring to a simmer. Add the water and simmer gently just until the flavors meld, about 8 minutes. If a smoother consistency is desired, blend all or a portion of the soup with an immersion or standing blender.
- Make the croutons
- 5. While the soup simmers, reduce the oven temperature to 375°F (190°C). Toss the bread cubes, basil, dill, rosemary, black pepper, and salt in a medium bowl. Drizzle the oil over the herbed bread cubes and toss to coat. Arrange the bread cubes in a single layer on a rimmed baking sheet. Bake until the croutons are golden brown, stirring occasionally to ensure even browning, about 15 minutes. Let cool.
- 6. To serve, ladle the soup into bowls, garnish with some of the croutons, if you please, and serve. (This soup is best eaten the day it is made, but it can be covered and refrigerated for up to 1 day. To rewarm, bring the soup to a simmer over medium heat, stirring occasionally and adding water to thin the soup to the desired consistency.)
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Roasted Tomato Soup Recipe © 2011 Ann Gentry. Photo © 2011 Sara Remington. All rights reserved.