Recipe for roasted tomato soup can be prepared in just a few minutes. Simplicity defined, this soup is best with garden fresh tomatoes. Slow-roasting concentrates their flavor. Here are step by step directions:
RECIPE FOR ROASTED TOMATO SOUP
2 pounds Roma or plum tomatoes, halved lengthwise
1 medium onion, quartered
2 tablespoons olive oil
2 cups chicken or vegetable broth
1 bay leaf
Coarse-grained or kosher salt for garnish
Basil leaves, sliced into thin strips, for garnish
Position the rack in the center of the oven and preheat the oven to 325°F.
Toss the tomatoes and onion with the olive oil on a large lipped baking sheet. Roast slowly, stirring occasionally, until the tomatoes have shriveled and the onion has softened and turned golden at the edges, about 45 minutes. Set aside to cool at room temperature for 10 minutes.
If there are browned bits in the baking sheet (and if it’s flameproof), set it over medium heat, add a tablespoon or two of water, and scrape up those browned bits. Place the tomatoes, onion, and any of this juice from the pan in a large food processor or blender; process or blend until chunky-smooth. Alternatively, dice the tomatoes and onions on a chopping board, but make sure you catch and save every drop of juice.
Pour the chopped vegetables and all their juice into a large saucepan or a small Dutch oven. Add the broth and bay leaf; bring to a simmer over medium-high heat. Cover, reduce the heat to low, and simmer for 5 minutes to blend the flavors.
To serve, remove and discard the bay leaf. Ladle the soup into bowls; sprinkle the salt and basil over each serving.
Add up to 6 garlic cloves, peeled, with the tomatoes and onion. Add 1/4 cup dry sherry, dry vermouth, or dry white wine with the broth. Add 2 teaspoons stemmed thyme with the bay leaf. Stir 1 cup heavy cream into the soup with the broth. Drizzle aged, syrupy balsamic vinegar over the soup in the bowls. Set a small dollop of sour cream or crème fraîche in the center of each bowl.
Charred Tomato Soup:
Prepare a gas barbecue for medium-heat cooking or make a medium heat coal bed in a charcoal grill. Cut the onion into 1/2-inch slices; brush these and the tomato halves generously with olive oil. Place them on the grate about 4 inches from the heat. Cover and grill until charred, about 5 minutes. Turn and roast until charred on the other side, about 4 minutes. Process or blend as directed and continue with the recipe at step 4.
Follow this directions carefully. Hope you like this nice soup recipe and Bon Apetit.