You don't like tomato soup, I know. That's what I thought too, but keep reading. My mother for one despises tomato soup. The mere mention of those haunting words will send her face into a contorted state of repulsion. At a Girl Scout overnight camp in the sixties, 'blushing bunny soup' was on the menu; a thrifty rationed concoction of condensed tomato soup, cheese, egg, and saltines. Being the dutiful Girl Scout that she was, she forced down every last bite in order to get her allotment of s'mores. She's never gotten over it. Tomato soup was never welcome in our home and presumably I would not like it either, right? Wrong. This soup might just change your mind about your own childhood tomato soup memories, assuming you've had a run in with that red and white can. Maybe it's time to revisit this iconic soup that gets a bad rap. Think fresh, in season garden tomatoes, roasted and juicy. That's our starting point.
As you may know, I refuse to let a single tomato go to waste, and since the tomatoes keep pouring in, the recipes keep pouring out. I am deep in a red state of affairs. Maybe all that lycopene will serve me well. The premise of this soup is beyond simple. Roast the tomatoes and onion at a high temperature to bring out their naturally sweet goodness. Saute a little garlic in olive oil, add in the tomatoes and onion, a little vegetable stock, and there you have it. Puree it all up with an immersion blender and lunch is served. Minimal ingredients, minimal effort, maximum results.
The soup whirls itself into a beautiful orange hue and exudes a deep smoky flavor in every spoonful. You can't go wrong. Give it a whirl,...or blend, and see for yourself. This is great alongside a sandwich or big crusty bread. My favorite way to enjoy this is actually with a few slices of sourdough toast with butter. I've made two pots of this soup in the past week alone, one for safe keeping in the freezer. I plan to pull it out sometime in winter, when tomatoes are all but a distant memory.
~Roasted Tomato Soup Recipe~
3 large beefsteak tomatoes, cut in wedges (approximately 2lbs)
1 large onion, quartered and separated
2 1/2-3 cups vegetable stock
3 cloves of garlic, chopped
1 tbsp extra virgin olive oil (for soup) plus an additional few tablespoons for roasting
sea salt and pepper
Preheat the oven to 400 degrees. Arrange tomato wedges and onion on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 40-45 minutes, until the tomatoes are soft and juicy and slightly brown around the edges. The onions will also be soft.
In a pot, add in olive oil and garlic, sauteing for a few minutes until it turns soft and light brown. Add in the roasted tomatoes and onions. Be sure to add in all the accumulated juices from the pan. There is a lot of flavor in those juices you don't want to miss out on. Add in vegetable broth. You may want to be conservative at first, adding in one cup at a time and pureeing until it reaches the consistency that works for you. I find I like this soup to be more on the thin side and choose to puree the chunks completely. Add in sea salt and pepper to your liking. Serves 4.