Roasted Tomato Soup
Who doesn’t love a comforting bowl of hot tomato soup? We’ve taken this nostalgic dish into adulthood and created an elevated version without compromising the simplicity. For extra decadence, we recommend pairing this with Grown-Up Grilled Cheese Sandwiches.
Ingredients
- 5 lb. (2.5 kg) plum or Roma tomatoes, sliced in half lengthwise
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 yellow onion, diced
- 8 garlic cloves, sliced
- 3 cups (24 fl. oz./750 ml) chicken or vegetable stock
- Pesto, store-bought or homemade (optional)
- 2. Tbs. heavy cream (optional)
- Basil leaves for garnish (optional)
Directions
Preheat an oven to 400°F (200°C).
Line a half sheet pan with parchment paper. Place the halved tomatoes on the lined sheet pan in one layer, cut side up, spaced out as much as possible. Drizzle the 1/4 cup (2 fl. oz./60 ml) olive oil over the tomatoes and liberally season with salt and pepper. Roast the tomatoes for 60 minutes. Remove the tomatoes from the oven and set aside.
In a pot over medium-low heat, warm the remaining olive oil. Add the onions and 1 tsp. salt and sauté until fragrant and translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.
Add the roasted tomatoes, along with the juices, chicken stock, and another 1 tsp. salt. Stir to combine. Simmer, uncovered, for 40 minutes.
Add the tomato mixture to a Vitamix and blend until smooth, or carefully blend in the pot using an immersion blender. Season with salt and pepper to taste.
To serve, ladle the soup into bowls. Add a dollop of pesto and drizzle in heavy cream. Garnish with basil and black pepper. Serves 4.
Williams Sonoma Test Kitchen