Roasted Tomato Soup
Hi, it’s me, your resident soup addict, here to serve up another recipe for soup you didn’t know you needed but will make henceforth whenever you need to warm up. Or feel sick. Because let me tell you, this winter has been a doozy for this household, and the three of us seem to keep passing sickness back and forth no matter how many times we wash hands, sanitize, and work to keep our immune systems up. Oh, also? It’s spring now. But we’re in the middle of our fourth nor-easter this month. So, that’s fun.
Okay, back to the soup. As a young adult living alone for the first time, I never even liked tomato soup. I found it thin and bland. (Probably because I had only ever tasted the canned stuff.) But since most of the places I’d go to for lunch in the city offered some type of tomato soup, I figured I should try it again. And now, years later, the idea of a hot tomato soup with a luscious grilled cheese or savory croutons for dipping sounds like bliss.
This tomato soup recipe requires minimal effort, is made from ingredients you probably already have in your pantry, and will make your kitchen smell like the best Italian restaurant you’ve ever been to.
Now, let’s hope this is the last soup recipe I have to share until fall. Go out like a lamb, March! OUT LIKE A LAMB.
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Roasted Tomato Soup
Adapted from Bon Appétit
Serves: 4
Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients
1 28-oz. can whole peeled tomatoes
8 garlic cloves, peeled and smashed
½ cup olive oil, divided
Kosher salt, freshly ground pepper
1 large onion, chopped
2 tablespoons tomato paste
4 cups low-sodium chicken broth
2 teaspoons fresh rosemary
1½ cups torn crusty bread
2 tablespoons unsalted butter
Directions:
Preheat oven to 425°. Crush tomatoes using the back of a wooden spoon (or with your hands) into a rectangular baking dish. Drop the peeled garlic over the tomatoes and drizzle with ¼ cup olive oil. Sprinkle with salt and pepper. Roast the tomatoes for 20 minutes, then stir the mixture and continue cooking for 20 minutes more. The tomatoes will be jam-like and deep red, while the garlic should be very fragrant and soft. Use a potato masher to break up the tomatoes and garlic. Set aside.
Meanwhile, heat 2 Tbsp. oil in a Dutch oven on the stovetop over medium-high heat. Add the chopped onion and sprinkle with salt and pepper. Cook the onion until it begins to soften, about 5 minutes. Reduce the heat to medium-low and cover the pot with a lid. Be sure to check the onions and stir from time to time, but you’ll want to cook them for about 25 minutes until they’re very soft and almost (but not quite) caramelized. Then, increase the heat to medium-high, add tomato paste, and cook for two 2 minutes. Add roasted tomato mixture and broth. Once the mixture boils, reduce the heat and simmer for 20 minutes.
While the soup is simmering, toss bread cubes with rosemary and 2 tablespoons olive oil. Place them on a baking sheet and season with salt and pepper. Toast the croutons until they’re golden brown, about 7 minutes.
When the soup is done simmering, carefully blend it using an immersion blender. Season to taste and serve with butter and croutons.
