Roasted Tomato Soup
This luscious tomato and vegetable soup is a comforting dish that is bursting with flavor. Slow-roasting the tomatoes brings out their natural sweetness, while the combination of onions, celery, leeks, and garlic adds depth to the broth. Finished with a hint of thyme, this soup is silky smooth and perfect for cozy nights in.
— Constant Cookbook
Ingredients
- 20 Early Girl tomatoes
- 4 Tbs. extra-virgin olive oil, plus more for serving
- Kosher salt and freshly ground pepper, to taste
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 2 leeks, white and light green portions, diced
- 2 Tbs. roasted garlic
- 8 cups vegetable stock, plus more as needed
- 2 Tbs. fresh thyme leaves
Instructions
- Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 350ºF.
- Cut the tomatoes in half crosswise and transfer to a large bowl. Add 2 Tbs. of the olive oil, season with salt and pepper and toss to coat. Place the tomatoes, cut side up, on 2 baking sheets and transfer to the oven. Roast until the tomatoes are soft and slightly caramelized, about 2 hours, rotating the pans from top to bottom and 180 degrees after 1 hour.
- In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion, celery and leeks and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the roasted tomatoes, any accumulated juices and the roasted garlic and cook, stirring occasionally, for 30 minutes. Add the 8 cups stock and the thyme, reduce the heat to medium-low and simmer for 30 minutes more.
- Working in batches, puree the soup in a blender until smooth. Adjust the consistency as needed with more stock and season with salt and pepper. Ladle the soup into bowls, drizzle with olive oil and serve immediately. Serves 6 to 8.
- Recipe by Ray Garcia, Chef, FIG, Santa Monica, CA.
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