Early fall is the perfect time for tomato soup - there’s still beautiful tomatoes on grocery store shelves, but the temperatures are cooling and a good bowl of soup really hits the spot after a long day at work.
I’m still getting pounds and pounds of beautiful tomatoes from my garden, and I wanted to bring out their flavor but I didn’t have the time to properly can and preserve them. Enter roasted tomato soup. By roasting the tomatoes the rawness of the tomatos melts away (plus I love adding roasted garlic to everything). Couple that with Kenji Lopez's method to add carrots, and this one will certainly be a winner with anyone you serve it to.
Ingredients
For the Roasted Tomatoes
3 lbs fresh Roma and/or San Marzano tomatoes, sliced in half lengthwise
6 garlic cloves, with peel on
2-4 tbsp olive oil (to drizzle)
Salt and Pepper
For the Soup
2 oz unsalted butter (1/2 stick)
3 carrots, diced
2 medium yellow onions, diced
4 cups chicken stock
6 ounces heavy cream
Salt & Pepper
Cayenne (optional)
Directions
Preheat the oven to 350°F. Lay out the tomatoes cut side up on a 12”x18” baking sheet and arrange the garlic in spaces between tomatoes. Drizzle with olive oil, salt and pepper and cook in the oven for 1 hour, or up to 1.5 hours. Do not begin the next step until the tomatoes are done.
Put the pot in the stove on medium and melt the butter until it is foamy, but not brown. Add in the carrots and onion, and sauté until softened.
Take the garlic cloves that were roasted with the tomatoes and squeeze them out of their skin and into the pot with the carrots and onions. Add the roasted tomatoes and chicken stock
Cook on a simmer until the rawness of the tomatoes has cooked out (should be sweet, don’t cheat and add sugar!). This took me ~45 minutes
Once the tomatoes have cooked down, blend with an immersion blender until smooth. Stir in the heavy cream. At this point taste, adding salt, pepper and cayenne to your liking.
I love to serve this with grilled cheese or a crispy crostini