After enjoying two unusually warm weeks, we’re back to the more common winter weather here in the South. To heat myself up during what is (hopefully) the last cold weather of the season, I decided to try making homemade creamy tomato soup for the first time.
This recipe is simple, yet calls for roasting the tomatoes first as an interesting twist. And to stay true to the canned tomato soups that I know and love, I puréed the mixture until completely smooth instead of leaving the small chunks that the recipe calls for.
Roasted Tomato Soup
6 lbs. roma tomatoes
1 Tbsp. minced garlic
1/4 cup finely chopped shallots
1/4 cup extra-virgin olive oil
1 cup fresh basil, cleaned and chopped
1/4 cup fresh chives, chopped
1 Tbsp. fresh tarragon, chopped
3 Tbsp. balsamic vinegar
2 tsp. kosher salt
1 tsp. black pepper
5 cups roasted vegetable stock
•Cut the stems off the tomatoes and cut in half. Place cut-side down on a parchment-lined baking sheet and roast in a 350°F oven for 1 1/2 hours, or until the expelled juices dry but the tomatoes are not burned.
•Meanwhile, sauté the garlic and shallots in the olive oil until translucent.
•In a large pot, combine the roasted tomatoes and sautéed garlic-shallots with the remaining ingredients. Simmer for 30 minutes.
•In a blender, purée until well mixed but not completely puréed.
Makes 8 servings