Roasted Tomato Soup

Name: Roasted Tomato Soup
Cook time: 65 min
Yield: 6 servings
Ingredients: 3 lb plum tomatoes halved; 2 shallot small or 1 medium, quartered; 4 cloves garlic crushed; 6 thyme sprigs; 0.25 cup olive oil; 0.5 tsp red pepper flakes; 2 tsp salt divided; 0.5 tsp black pepper; 28 oz canned whole tomatoes with their juice; 2 cups vegetable broth; 1 Tbsp tomato paste; 1 Tbsp unsalted butter; 0.5 tsp dried oregano; 1 Tbsp red wine vinegar; 1 Tbsp sugar (optional); 0 basil chopped, for serving (optional)

I love to make this soup in early fall when the weather has just started to cool off and the last of the tomatoes are still lingering at the farmers' market. To make sure the star ingredient really shines through, I use freshly roasted tomatoes, canned tomatoes, and tomato paste. Although this soup is delicious on its own, the Smoked Gouda Grilled Cheese Croutons (page 215) will take it over the top. Make a batch while the tomatoes are roasting and serve them on top. You may not need a full tablespoon of sugar if your tomatoes are sweet, so start by adding just a little bit, taste, and add more as needed.

Cook time: 65 minutes

Servings: 6

Ingredients

3 lb plum tomatoes halved
2 shallot small or 1 medium, quartered
4 cloves garlic crushed
6 thyme sprigs
0.25 cup olive oil
0.5 tsp red pepper flakes
2 tsp salt divided
0.5 tsp black pepper
28 oz canned whole tomatoes with their juice
2 cups vegetable broth
1 Tbsp tomato paste
1 Tbsp unsalted butter
0.5 tsp dried oregano
1 Tbsp red wine vinegar
1 Tbsp sugar (optional)
0 basil chopped, for serving (optional)

Instructions

Preheat the oven to 400°F [200°C]. In a 9 by 13 in [23 by 33 cm] baking dish, add the fresh tomatoes, shallots, garlic, and thyme and toss with the oil. Spread into an even layer and sprinkle with the red pepper flakes, ½ tsp of the salt, and the black pepper. Roast until starting to fall apart, about 45 minutes. Scoop out the thyme sprigs with a fork.
Transfer the tomato mixture to a large stockpot and add the canned tomatoes with their juice, vegetable broth, tomato paste, butter, oregano, and ½ tsp of the salt. Bring to a boil over high heat. Lower the heat to medium-low and simmer for 10 minutes so the flavors can meld and develop.
Remove from the heat and stir in the vinegar and the remaining 1 tsp salt. Use an immersion blender to blend to the desired consistency. Taste and add sugar if needed. Season with salt, pepper, and vinegar as needed. Serve warm, topped with the croutons and basil, if desired.