Sep 7, 2011

Roasted Fresh Tomato Soup

 

It’s been a few years since I’ve eaten tomato soup, but looking at my giant pile of tomatoes from the garden this morning, I could think of nothing else.

To deepen the flavor of this soup, I roasted the tomatoes, along with shallots and garlic. Some fresh herbs provided the perfect accent. I used a mixture of plum and regular heirlooms – plus a few yellow Sungold cherry tomatoes, all from my garden. Just be sure you don’t make this with regular old supermarket tomatoes – the key here is to use the most perfectly fresh and ripe specimens you can get your hands on.

Every time I took a slurp of this soup, I couldn’t help myself from exclaiming, “Oh my God, this is sooooo good.”  I think my husband got tired of hearing that over and over!

Best of all, it freezes very well – so I plan to make a big vat this weekend and freeze small portions. I can only imagine how amazing it will be to taste summertime in the dark days of winter. Hey, this could be the cure for seasonal affective disorder.

Roasted Fresh Tomato Soup

4-5 pounds fresh ripe tomatoes, sliced in half (I like mixing plum and regular ones)
5 cloves garlic, peeled
3 large shallots, peeled and sliced in half lengthwise
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups vegetable stock
2 cups water
1 teaspoon fresh thyme
1 large handful fresh basil leaves
1 teaspoon agave nectar

Heat oven to 425 degrees. Toss the tomatoes, garlic and shallots with the olive oil. Place on a baking sheet, with the tomatoes cut side up. Bake for 45 minutes.

Transfer the tomatoes, garlic and shallots (along with any accumulated juices) to a large saucepan. Add the remaining ingredients.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Puree in a blender or using an immersion blender. Add salt and pepper to taste.

Serves 4

 

See more recipes: Soups and stews, Vegan

Comments

  • Rainier Wolfcastle

    I’m going to steal the ideas of roasting the alliums with the tomatoes, and roasting for longer at 425. But I have to say it is missing two key ingredients for me: fennel and a touch of red wine. We’re wild about fennel, and the wine adds a touch of complexity that even my none-too-subtle palate can enjoy.

    This is my go-to recipe that is very similar; I’ve been known to freeze 15-20 quarts for the winter:

    http://www.click2houston.com/food/4669223/detail.html

    I roast the tomatoes for 20 mins at 425 and 20 mins at 300, and add an extra stalk of celery, but otherwise make it as-is. I puree it a bit rough because that’s how the main customer (my wife) likes it. This doesn’t require any stock or water, but only because the tomatoes aren’t as dry from higher-heat roasting, and I like your method with added liquid better.

    I’ve tried adding thyme to it, but I find that the thyme and the fennel are somewhat in conflict. We usually just skip the basil pesto.

    Thanks for, as always, great ideas that I can either use as-is or incorporate to improve my cooking. Your blog is an invaluable resource!

  • whatwouldcathyeat

    Thanks! Funny, I had considered adding things like fennel and wine, but I wanted a very pure tomato-y soup this time. Give it a try, you might be a convert :)

  • been looking for tomato soup recipe-will add to files. Had a crummy one at Cookshop the other night. Also, liked your beer cabbage on SE-we do something similar.

  • leslie

    Els,

    Just the day prior to this post I searched your archive for tomato soups. Nothing!
    I managed just fine with roasting some garlic, handfuls of basil and adding many, many handfuls of chopped nasturtium petals. I too added a slug of red wine. I didn’t roast my tomatoes but there is always tomorrows harvest for your recipe. I don’t have any agave nectar. What’s special about it?

  • whatwouldcathyeat

    Leslie, so nice to get your comment. The agave is similar to honey, you can substitute that. If your tomatoes are extra sweet you can just omit it. My soup was just a bit too acidic so I added the agave.

  • this other Leslie

    Thank you for your recipe and for your very focused and concise post. I love that you have one really clean beautiful shot of your soup, oh-so-tired of the shiny-oily-slick, cheesy food porn laden sites. But I will never grow tired of shallots and thyme…

  • Ann

    Delicious and easy to make. I did not have enough tomatoes left in my garden so I added a can of tomatoes along jalapeño which added a nice degree of zip to the soup.

  • Thanks, Ann! Now make the zucchini noodles!

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