Roasted Tomato Soup

Roasted Tomato Soup

In theory, the original recipe was for a bisque. Perhaps I’m a bisque snob, but I think a bisque should be a whole lot smoother than me and my immersion blender could make this in a reasonable amount of time. Bisques include such steps as straining and probably a blender that was not on super sale on Amazon and stuff. That said, if you call it tomato soup (which you will note I did!) it’s pretty tasty and my roommate the tomato soup hound did enjoy it a lot.

Roasted Tomato Soup, adapted from The Sandwich King (man, that dude is annoying)

4 carrots
2 shallots
2 cans (28 oz.) whole tomatoes, drained
4 Tbsp olive oil, divided
1 Tbsp sugar
4 cloves garlic, grated
1 tsp. crushed red pepper
1 Tbsp. tomato paste
2 Tbsp. dry sherry
1 can  (28 oz.) crushed tomatoes
2 c. vegetable broth
1/2 c. heavy cream
salt and pepper to taste

Preheat the oven to 400F and line a baking sheet with parchment. Peel and chop the carrots, peel and quarter the shallots, and look the tomatoes over for errant peel and remove that. Toss them with 1 Tbsp. of the olive oil, the sugar, and salt and pepper to taste. Roast for 30-45 minutes or until tender and nicely caramelized.

Once the veggies are roasted, heat the rest of the oil, the red pepper and the garlic in a soup pot. Once the garlic smells utterly delicious, add the tomato paste, stir until it’s dispersed, kill the heat and pour in the sherry. Return the heat and boil until the pan is pretty much dry. Dump the roasted veg in the pot, along with any juices left on the roasting tray, the crushed tomatoes, and the veggie broth. Simmer for 15 or 20 minutes and taste for salt and pepper.

Puree with an immersion blender (or a real blender! I just don’t have one) until it’s a texture you like. Return it to the heat, stir in the cream, simmer for another moment or two and taste for seasoning one more time. Serve! It goes excellently with a grilled cheese sandwich on homemade bread.


~ by iliadawry on 19 June 2012.

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