Roasted Heirloom Tomato Soup

Fall is almost here. I can feel it in the air. In the morning when I wake up, the cool breeze that flows in through my windows is nothing but refreshing. I will be sad to say goodbye to the sunshine and late sunsets, but I’m welcoming warm fuzzy knit sweaters with open arms. And of course the late summer produce. I’ll be working on a bunch of fall recipes for you all, and what’s better to start it all off than with a light, delicious tomato soup. It’s simple, comforting and just what your grilled cheese wants to be bathed in. I’ve already made it a couple times and I assure you it’ll be a staple this coming winter. Also, you can use whatever tomatoes you can get your hands on, though the color might be slightly different. Enjoy my loves!

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ROASTED HEIRLOOM TOMATO SOUP RECIPE 

INGREDIENTS

  • 2 1/2 lbs heirloom tomatoes
  • 2 small white onions
  • 1 bulb of garlic
  • 16 oz. chicken stock + more if you want a thinner soup
  • 1/4 cup olive oil
  • 2 bay leaves
  • 1/2 tsp oregano
  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 1 tbsp. brown sugar
  • 2 tbsp. ketchup
  • Salt & pepper to taste
  • 1/2 cup chopped basil
  • 1/4 cup parmesan cheese

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DIRECTIONS

  • Preheat oven to 425°F
  • Line a baking pan with parchment paper.
  • Wash & cut tomatoes into chunks and slice onions.
  • Spread veggies on the baking pan & drizzle with most of the olive oil, reserving 2 tbsps.
  • Salt & pepper the veggies & give it all a toss.
  • Cut the top off the garlic bulb, revealing the garlic.
  • Pour remaining olive oil over the garlic & wrap with foil.
  • Place both the veggies & garlic in the oven for 35 mins. The garlic may take 10-15 mins longer.
  • Once the tomatoes are out, pour everything including the juices into a pot.
  • Add the chicken stock & all the other ingredients except basil & cheese.
  • Bring the soup up to a boil & let it simmer slowly for 15-20 mins or until the stock is about half gone.
  • Once the garlic is done, scoop it out and place into the soup.
  • Add the basil & simmer for 5 more minutes.
  • Take out the bay leaves.
  • Using a food processor or blender, puree the soup & return to the pot.
  • Add the parmesan cheese and give it a stir.
  • Salt & pepper to taste.
  • Serve immediately topped with basil and parmesan tuiles (optional).

*It was my second time making parmesan tuiles and they came out so much better this time around. All you need to do is preheat your oven to 400°F and shave little piles of cheese onto a silicone mat, spread it into an even circle & bake for 5 mins. Make sure to watch it because they can burn easily!

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