Roasted Tomato Soup Recipe

By The Cooking World, Editorial Staff

July 2, 2021

Un-Red Roasted Tomato Soup

In this week's We Cook Books recipe we are back with a mouth-watering Roasted Tomato Soup from the Meal and a Spiel Cookbook.

Most tomato soups taste like spaghetti sauce mixed with broth. Sometimes even really good spaghetti sauce mixed with broth, but still. This roasted tomato soup is something else altogether. Why? Because it uses only fresh tomatoes, with no tomato paste and no canned tomatoes.

In fact, the color of the soup comes out more orange than red. This soup doesn't look like Warhol's Campbell's iconography, but you taste two or three spoons you'll realize there is something special in this soup!

PREP TIME

15 minutes

COOK TIME

1 hour 25 minutes

serves

6 to 8

Ingredients

1.3 kg (3 pounds) Roma tomatoes, approximately 12 to 16 tomatoes
240 g (1/2 cup) extra-virgin olive oil, plus more for drizzling
6 g (1 teaspoon) kosher salt, plus more to taste
1 onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
1 to 1.5 L (4 to 6 cups) chicken or veggie broth
5 garlic cloves
(1 cup) chopped fresh basil, plus more for garnish
Pain rustique, ciabatta, or other country bread, optional

Special Equipment

Baking Sheet
Large Pot
Hand Blender
Measuring Cups
Digital Scale

Instructions

Preheat the oven to 200ºC (400 ºF). Cut the tomatoes in half lengthwise and use a spoon to scoop out the seeds. Place the tomatoes face up on a baking sheet covered with parchment paper.
Drizzle with half of the olive oil and sprinkle with salt. Use your fingers to mix it all together. Lie the tomatoes back down peel side up so that they're easier to remove once roasted.
Place the tomatoes in the oven and roast for 35 minutes. When cooled, use your fingers to take off the peel. It's ok if some is left on here and there, we just want most of it off.
Cut the bread in 1 cm (1/2-inch) slices. Place on a baking sheet and bake at 180 ºC (350 ºF) until "staled", 12 to 15 minutes. Set aside.
Place a large pot over medium heat for a few minutes. Add the remaining olive oil, onions, carrots, and celery. Let them cook for a good 10 minnows, stirring occasionally. Feel free to lower the heat and let it go until nice and golden brown, another 10 to 20 minutes.
Add the roasted tomatoes and 1 L (4 cups) of the broth. (keep the remaining broth in case you want to thin out the soup). Add the garlic and the fresh basil.
Pour the hot contents into a blender. Puree. This might need to be done in stages. Or use a hand blender. Taste for salt and add more until flavorful.
Pour over "staled" bread and drizzle with your best olive oil. Garnish with basil and serve.