Forget tomato soup from a can, this version slow roasts sweet plum tomatoes, then whirs them up in a food processor with stock and herbs. You can add a splash of cream if you wish, or serve it as it. We loved it with some nachos and guacamole for a quick, easy, and fun supper! Try this on Halloween night and call it blood soup. The kids will gobble it up and have full tummies for a night of trick or treating. The portions are quite small, so I’d recommend doubling it for a family.
Ingredients:
8 plum tomatoes, halved lengthwise
2 tbsp olive oil
1 tsp salt
1/2 tsp fresh ground pepper
1 tbsp water
1/2 yellow onion, finely chopped
2 garlic cloves, minced
2 tsp herbes de Provence
2 1/2 cups chicken or vegetable broth
Heat your oven to 275 F and line a rimmed baking sheet with parchment paper. Set aside. In a medium bowl, toss the tomatoes with olive oil, salt and pepper. Place the tomatoes, cut side down, on the baking sheet and sprinkle lightly with 1 tbsp water. Roast for about an hour while the tomato skins start to shrivel.
Remove the pan from the oven and carefully peel off the skins. I found this much easier when I used tongs, as the skins would then just slide off. Return the tomatoes to the pan and continue to cook another hour, until they have dried somewhat and started to shrivel. Remove the pan from the oven and allow the tomatoes to cool.
Meanwhile, in a medium sized stockpot, sauté the onion in a little bit of olive oil over medium heat for a few minutes until it’s soft and translucent. Add the garlic and continue to stir, cooking, for a minute or two longer. Stir in the herbes de Provence and continue to cook for another minute. Pour in the chicken/vegetable broth and bring to a boil, then turn the heat down and simmer for about 15 minutes. Take off the heat and allow to cool.
In batches in a blender, whiz up the tomatoes with the broth until smooth. You can, at this point, push the soup through a fine mesh sieve if you want the soup very smooth, or eat it as is. Taste and correct for seasonings—a little salt, pepper, or even bit of honey to cut the acid may be nice.
Serve with a dollop of sour cream and top with a little crispy bacon or, as in the photo, chorizo sausage.
Makes 2-3 servings
Adapted from Ten Dollar Dinners
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