Roasted Tomato Soup
Roasting tomatoes for this soup is the key step to getting the most rich tomato soup. It brings the soupe ALIVE!
Warm up your fall nights with this, absolutely cozy! Served with an opened faced grilled cheese! Once you try it this way, you will never go back to canned again.
Here's how I made it.
1 large can (28 oz.) of whole, peeled tomatoes
1 Tbs balsamic vinegar
2 Tbs olive oil
1 Tbs of sugar
1 tsp of salt
1 small red onion chopped
1 small spanish onion chopped
5 garlic cloves chopped
2 Tbs tomato paste
1 Tbs soy sauce
3 c chicken stock, or vegetable
splash of heavy cream
salt and pepper to taste
2 ciabatta rolls
sharp cheddar cheese
1 beef steak tomato
Preheat oven to 400 degrees
Put your canned whole tomatoes, juices and all, into a baking sheet.
Pour over the tomatoes, the balsamic, olive oil, sugar and salt, stir a bit and place into the oven for an hour.
Halfway through the tomatoes cooking, start cooking your chopped onions in olive oil over medium heat.
Once a little translucent add in garlic, cook for a few minutes
Add in the tomato paste, soy sauce, and sugar and cook for a few minutes.
Now add in your roasted tomatoes from the oven and your stock.
Stir, cover and let cook for 25 minutes on medium low.
Next either with an immersion blender or a regular blender, blend your soup. If using a regular blender, pour the soup up halfway, since it is hot it can explode when blending. You will have to repeat this process 2-3 times. If using an immersion blender, it will save a lot of time. I do not have one, yet hoping to invest in one soon they are amazing. Just blend right in your pot until smooth.
Stir in your cream, place lid on, over low heat and make your grilled cheese.
Turn oven down to 350 degrees and place your whole ciabatta on a pan and bake for 10 minutes.
Take out the ciabatta, slice into two, cover with cheese and tomato and turn on your broiler.
Broil for 5 minutes
Serve up your soup, topped with a drizzle more of heavy cream and chopped basil and open faced grilled cheese.
Cook time: 1 hour 30 minutes