Roasted Tomato Soup

What a rainy day, and according to the news, it's not the end of it either... So, I ask you.. what is your comfort "rainy day food?"

Well, my daughters request was the infamous grilled cheese and tomato soup combo. That is the ultimate pair, I tell you. Do you agree?? Now, of course I am NOT going to pop open a can of Campbell's... ( no offence to those who like canned soup) So, I whipped up a pot of Roasted Tomato Soup and had grilled cheese on Tuscan bread, you have to try it.. crispy and chewy in texture and gets a beautiful golden brown when toasted in the melted butter and the cheese oozes out of the holes in the bread.. Are you hungry yet?! Perfect for dipping in your soup.

Stay dry this week and give this recipe a try.

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  Roasted Tomato Soup
  Adapted from Sunny Anderson

  
  

  • 
    
    8 Roma tomatoes, halved and seeded
  • 2 red peppers, quartered and seeded
  • 1 medium onion, quartered
  • 8 cloves garlic
  • 2 teaspoons chopped fresh thyme leaves
  • 4 tablespoons olive oil, divided

  
  

  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1 (6-ounce) can tomato paste
  • 6 cups vegetable stock
  • 1/4 cup loosely packed chiffonade basil leaves
  • Special Equipment: Blender or immersion blender

  Directions

  Preheat the oven to 400 degrees F.

  On a sheet pan, gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tablespoons olive oil, vinegar, and salt and pepper to taste. Arrange the tomatoes and red peppers, skin side up, and bake until lightly charred, 45 to 50 minutes.

  
  

  

  
  

  remember to toss them and put them skin down!

  

  
  

  roasted and out of the oven!

  
  

  In a soup pot, warm the remaining 2 tablespoons of the olive oil over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock, cover, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Transfer the soup to a blender* (or use an immersion blender) and pulse in small batches that reach only about a third to halfway up the side of the jar. Be careful to start slow then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup and then return it all to the pot.

  Heat the soup to warm through, then ladle into serving bowls and garnish with basil.

  
  

  

  
  

  

  
  

  
  

  

  
  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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