Roasted Tomato Soup
A recent conversation with a British customer brought up childhood comfort foods. Roasted Tomato Soup was at the top of her list, which was new for me, having grown up in Florida – I guess we didn’t have cold enough weather? So, I thought I would give it a go. ‘WOW’ was the response from my husband. Off course I hope it is due to the Cultivated Tree Basil Infused Olive Oil! This is very easy to pop in the oven for a quick meal that definitely beats canned or boxed soup. I even tried it with several types of tomatoes to report my findings. Hothouse grown plum (my British friend) / Roma tomatoes were the best; Compari tomatoes were OK, but rather juicy. Vine ripened slicing tomatoes were a toss out. A 375° oven took a bit longer in my oven, so I liked 400° – the garlic roasted all the way as well. We didn’t add any broth, nor did I think to add cream – it’s the only option I didn’t include. Enjoy!
Roasted Tomato Soup
Reminiscent of the cozy comfort of home, this tomato soup is extremely easy to make. It comes together with little effort and is definitely better than any from a can or box!
- 4 lbs Roma - Plum Tomatoes, halved
- 1 whole Garlic Bulb, top cut off to expose cloves
- 2 Red Onions, peeled and quartered -or a combination of shallot and onions
- few sprigs fresh herbs, oregano or thyme
- 1 tbsp raw sugar -this helps the tomatoes to carmelize
- 1/4-1/2 tsp sea salt - a pinch from a salt cellar
- 2 + tbsp Cultivated Tree Basil Infused Olive Oil, plus drizzling - or Tuscan Herb Infused Olive Oil
- 1 cup Chicken or vegetable broth, optional
- few drops Worcestershire sauce, optional
- 1/2 tsp Cultivated Tree Neopolitan or Traditional Balsamic
- sea salt and fresh ground pepper to taste
Preheat the oven to 375° to 400°, 400 if your oven runs a little cooler.
In a deep rectangle baking dish add tomatoes, quartered onions, whole bulb of garlic with top cut off to expose cloves inside, and fresh oregano (shown). Drizzle with Cultivated Tree Basil Infused Olive Oil, or Tuscan Herb, sprinkle sugar and salt on top.
Roast on the middle rack of your oven for 45-50 minutes. (Prepare Grilled Cheese sandwiches or twice baked potatoes to accompany this while the tomatoes roast.)
Remove from oven when tomatoes are fully roasted and easily break apart with a wooden spoon. Let rest 10 minutes to cool slightly.
With tongs, remove the garlic bulb and squeezing from the bottom, pop out the individual cloves back into the dish. Discard the bulb and skins. Remove any woody stems from the herbs. Pour everything into a blender or using an immersion blender, pulse until creamy and smooth. Add optional broth if it is too thick for your liking. Add Worcestershire and balsamic and incorporate.
Adjust salt to taste and ladle into individual serving dishes and top with a few drizzles of olive oil.
Enjoy with grilled cheese and salad or twice backed potatoes!
This is a great lunch, brunch or lite dinner option. Serve with your favorite grilled cheese and a side salad or twice baked potatoes for a heartier meal.