Roasted Tomato Soup
This roasted tomato soup is made by charring tomatoes under the broiler, then simmering with aromatics and herbs. It's blended until smooth and finished with a touch of water for a velvety texture.
Ingredients
- 1.81 kg ripe tomatoes
- 14.8 ml extra virgin olive oil
- 1 small onion chopped
- 2 clove garlic minced
- 1.23 ml sugar
- 56.7 g country bread lightly toasted
- 2 sprig basil
- 2 sprig parsley
- 2 sprig thyme
- Salt
- freshly ground pepper
- 473 ml water
- Fleur de sel
- Garlic croutons
- Slivered basil leaves
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 236 mg
- Iron: 5.03 mg
- Magnesium: 89.4 mg
- Phosphorus: 244 mg
- Potassium: 1585 mg
- Zinc: 2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.81 kg ripe tomatoes
- 14.8 ml extra virgin olive oil
- 1.23 ml sugar
- 2 sprig basil
- 2 sprig parsley
- 2 sprig thyme
- Salt
- freshly ground pepper
- 473 ml water
- Fleur de sel
- Garlic croutons
- Slivered basil leaves
Prepare
- Chop 1 small onion
- Mince 2 clove garlic
- 56.7 g country bread, lightly toasted
Let's Cook
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Step 1.
Preheat the broiler. Line 1 to 2 baking sheets with foil and place the tomatoes on the foil. Working with one baking sheet at a time, place the tomatoes under the broiler about 2 to 3 inches from the heat. Broil until the skins are charred, 2 to 6 minutes per side, watching carefully. Remove from the heat and tip the tomatoes and any juices into a large bowl. When cool enough to handle, peel, core, and coarsely chop the tomatoes.
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Step 2.
Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring, until tender, about 5 minutes. Add the minced garlic and cook, stirring, for another minute until fragrant. Stir in the chopped tomatoes, sugar, toasted bread, basil, parsley, thyme, and 2 teaspoons salt. Cook, stirring often, until the tomatoes have broken down and the mixture is thick and beginning to stick to the bottom of the pot, about 20 minutes. Adjust salt, add pepper to taste, and remove from heat.
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Step 3.
Using an immersion blender, or working in batches in a blender or food processor (cover the blender lid with a towel to prevent splashing), blend the soup until smooth. Pass the puree through a medium strainer into a bowl. If using a blender or food processor, rinse the container with the 2 cups water and add that water to the strained puree; if using an immersion blender, simply stir the water into the puree.
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Step 4.
Return the strained soup to the pot and bring to a simmer over medium heat. Simmer, stirring often, for 15 minutes, until thick and fragrant. Taste and adjust salt. Serve hot, garnished if desired with fleur de sel, slivered basil, and garlic croutons.