Slow Roasted Tomato Soup
August 20, 2014 § 2 Comments
Since I was a little kid, I’ve always gotten sick at the end of things. Camp, the school year, summer vacation–you name the event, I would come down with strep throat or a cold right at the tail end of it.
And this vacation to Martha’s Vineyard (which was so fun and cooking-filled by the way! You can see pictures on Instagram) was no different. When I got home I promptly came down with a sore throat and stuffy nose. Bleh!
This meant soup was in order, but I didn’t want a fussy soup that would require a lot of chopping or stirring. I needed something I could put on the stove and leave alone while I watched bad TV on the couch. Given that August is the month of tomatoes, I figured I should direct my attention there. I like tomato soup a lot, but I am wary of recipes that are going to taste like marinara sauce in a bowl.
I stumbled across this recipe, which uses both canned tomatoes AND slow roasted tomatoes. I was pretty sure the caramelized flavor of slow roasted tomatoes would take this soup in the opposite direction of a marinara sauce, and indeed it did! You pour all the delicious juices from the slow roasted tomatoes right into the soup, and the slow roasted tomatoes themselves plump up and give the soup an incredible texture and thickness.
If you are suffering from an end-of-summer-cold (maybe I am the only person who this happens to?) or even if you’re not, this soup is an easy, mostly hands-off slam dunk.
Slow Roasted Tomato Soup
For the slow roasted tomatoes:
1 pint cherry tomatoes
scant 1/4 cup extra-virgin olive oil
1 tablespoon maple syrup
1/2 teaspoon fine sea salt
For the soup:
3 tablespoons olive oil
red pepper flakes (optional)
3 cloves garlic, minced
28 ounce can peeled, whole tomatoes and their juices
1 1/2 cups water (or broth, or half water half broth)
6 fresh basil leaves (I didn’t have any basil, and the soup came out delicious without it)
Make the slow roasted tomatoes:
- Preheat oven to 350 degrees.
- Line a baking sheet with foil.
- Slice cherry tomatoes in half and place on the baking sheet.
- In a liquid measuring cup, whisk together the olive oil, maple syrup, and salt.
- Pour the olive oil mixture over the tomatoes and toss to coat. Flip tomatoes so the sliced side is facing up.
- Bake the tomatoes for 50-60 minutes. They are done when they have shriveled up a bit and caramelized.
While the tomatoes are roasting, make the soup:
- In a large soup pot, heat the olive oil over medium heat.
- Add the minced garlic and red pepper flakes if using, and cook for about one minute, stirring to prevent burning.
- Add the basil if using, the can of tomatoes and the juices, and 1 1/2 cups water, broth, or a mixture of the two.
- Bring the soup to a boil, and let boil for one minute.
- Reduce the heat to a simmer, and let cook for 40 minutes. Every once in awhile, use a spoon to break up the tomatoes as they cook.
- After 40 minutes or so, dump in the slow roasted tomatoes and all their delicious juices.
- Simmer the soup for another 5 minutes, and then season with salt and pepper to taste.
- Top with grated cheese or a dollop of greek yogurt if you’d like, and dig in!