Roasted Tomato Soup by TheDevineKitchen

Roasted Tomato Soup

Yield: 4 Servings

This week I replicated the tomato soup I enjoyed while in France last month.  I started by roasting the last of the tomatoes from my garden. My version is mildly spicy and quite satisfying.

To roast the tomatoes:

4 Roma tomatoes, quartered

1 pint cherry tomatoes, halved

4 large cloves garlic, peeled

Several springs fresh thyme

Sea salt

2 tablespoons extra virgin olive oil 

Remaining ingredients:

2 medium shallots, diced

1 tablespoon extra-virgin olive oil

1 teaspoon harissa, or chipotle paste (see note)

2 tablespoons tomato paste

5 cups low sodium chicken or vegetable stock

½ teaspoon sea salt, or to taste

1 tablespoon sherry or balsamic vinegar 

Fresh herbs for garnish (such as chives, parsley, and sage)

Freshly ground pepper, to taste

Good quality extra-virgin olive oil for drizzling

Note: Harissa is a combination of red chilies, garlic, spices, oil, and an acid such as a vinegar.  Chipotle paste is a puree of jalapenos that are smoked, with otherwise similar ingredients.  Both add heat and are therefore used sparingly. 

Method:

1. Preheat oven to 375F.  Scatter tomatoes and garlic on a parchment lined sheet pan.  Nestle thyme sprigs among tomatoes.  Sprinkle with a generous pinch sea salt, then drizzle with olive oil.  Bake 35-40 minutes until tomatoes have broken down and are sweet and syrupy.  

2. In a medium saucepan, heat olive oil over medium heat.  Add shallots and sauté until translucent 5-6 minutes.  Add harissa, tomato paste, and stir 1 minute.  Add chicken stock, then salt.  Bring to boil, then immediately reduce heat to a simmer.

3. When tomatoes and garlic have caramelized, carefully remove and discard thyme sprigs.  Add tomato mix to prepared stock.  Stir to combine and continue to simmer for 30 minutes allowing flavors to meld.  

4. Using an immersion blender, blend until a desired consistency is achieved. 

5. Stir in vinegar, taste, and adjust seasoning.  Ladle into individual soup bowls and garnish with fresh herbs, freshly ground pepper, and a drizzle of good quality extra virgin olive oil.  

Variations:

• Any combination of tomatoes will work. 

• In the off season, use canned tomatoes.

• Use a yellow onion in place of shallots. 

• If you have one on hand, roast a diced red bell pepper with the tomatoes.

• A pinch of red pepper flakes and/or a dash or two of hot sauce can replace harissa or chipotle paste.  

• Croutons also make a nice garnish.

• The Parmesan crisps from last week’s recipe would make an excellent garnish!