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Roasted Tomato Soup

Roasted Tomato Soup

Roasting intensifies the sweetness of the tomatoes, caramelizing the sugars and producing a rich-tasting soup with wonderful depth of flavor. Bread is added to help thicken the soup and give it more body.

If desired, garnish the soup with a blend of mascarpone and Parmigiano-Reggiano cheeses, or simply sprinkle with chopped thyme leaves. Our Messy Grilled Cheese Sandwiches or our Prosciutto Cheese Panini (see related recipes at left) are a wonderful accompaniment to this soup.

Ingredients:

  • 3 lb. plum tomatoes, cored and halved
  • 8 fresh thyme sprigs
  • 4 garlic cloves
  • Salt and freshly ground pepper, to taste
  • 5 Tbs. olive oil
  • 1/2 cup mascarpone cheese (optional)
  • 1/2 cup grated Parmigiano-Reggiano
      cheese (optional)
  • 1 yellow onion, chopped
  • 3 cups chicken stock
  • 4 slices country-style bread, toasted

Directions:

Preheat an oven to 275°F.

Arrange the tomato halves, cut sides up, on a baking sheet. Scatter the thyme sprigs and garlic on top of the tomatoes. Season with salt and pepper and drizzle with 3 Tbs. of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst, about 2 hours.

Meanwhile, in a small bowl, using a rubber spatula, stir together the mascarpone and Parmigiano-Reggiano cheeses until smooth. Cover and refrigerate until ready to use.

Pass the roasted tomatoes through a tomato press according to the manufacturer's instructions. In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock and bread and simmer for 5 minutes.

Using a stick blender or blender, puree the soup and season with salt and pepper. Divide the soup among 6 warmed soup bowls and top each with a dollop of the cheese mixture. Serves 6.

Williams-Sonoma Kitchen.