Roasted Tomato Soup
Ingredients:
3-4 pounds ripe tomatoes (any small-to medium-sized tomatoes will do)
3 Tablespoons olive oil, divided
Sea salt and fresh ground black pepper
1 large white or yellow onion, diced
1/2 green bell pepper, diced
2 stalks celery, diced (about 1/3 cup)
5 cloves garlic, minced (about 2 Tablespoons)
2 Tablespoons tomato paste
3/4 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 cups vegetable broth
1/2 cup dry sherry
1/2 cup loosely-packed fresh basil leaves
Optional toppings, like freshly-grated Parmesan, a drizzle of heavy cream or olive oil, croutons, sour cream, or fresh basil
3 Tablespoons olive oil, divided
Sea salt and fresh ground black pepper
1 large white or yellow onion, diced
1/2 green bell pepper, diced
2 stalks celery, diced (about 1/3 cup)
5 cloves garlic, minced (about 2 Tablespoons)
2 Tablespoons tomato paste
3/4 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 cups vegetable broth
1/2 cup dry sherry
1/2 cup loosely-packed fresh basil leaves
Optional toppings, like freshly-grated Parmesan, a drizzle of heavy cream or olive oil, croutons, sour cream, or fresh basil
Directions:
Preheat oven to 450°F.
Quarter the tomatoes and arrange them cut side up on a baking sheet.
Drizzle evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and black pepper.
Bake for 30 to 40 minutes or until softened, then transfer baking sheet to a wire rack.
Heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-high heat.
Add the onion, bell pepper, and celery and sauté for 5 minutes, stirring occasionally.
Add the garlic, tomato paste, smoked paprika, and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.
Add the broth, sherry, basil, and the roasted tomatoes, along with their juices, and stir to combine.
Using a handheld immersion blender, purée the soup until it reaches your desired texture.
Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.
Quarter the tomatoes and arrange them cut side up on a baking sheet.
Drizzle evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and black pepper.
Bake for 30 to 40 minutes or until softened, then transfer baking sheet to a wire rack.
Heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-high heat.
Add the onion, bell pepper, and celery and sauté for 5 minutes, stirring occasionally.
Add the garlic, tomato paste, smoked paprika, and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.
Add the broth, sherry, basil, and the roasted tomatoes, along with their juices, and stir to combine.
Using a handheld immersion blender, purée the soup until it reaches your desired texture.
Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.
Notes:
In a pinch, substitute 4 teaspoons of dried basil or Italian seasoning for the fresh basil. *sigh*
To purée the soup using a traditional blender or food processor, transfer it to the blender in one or two batches (don’t fill the blender more than 3/4 full with a hot liquid). Tent the cap of the lid slightly open (facing away from you to prevent any splatters) so that the hot air can escape, then slowly increase the speed and blend until the soup reaches your desired texture. Hot liquids expand when blended, so always be sure that there is room for the hot air to escape.
I like to put a towel over the loose top, just in case. You don't have to wipe hot soup off the walls more than once to get the idea.
Counting calories? Is about 140 calories per one-cup serving ok? But if you want to serve hot tomato soup with a crispy grilled cheese sandwich, who am I to say no?
To purée the soup using a traditional blender or food processor, transfer it to the blender in one or two batches (don’t fill the blender more than 3/4 full with a hot liquid). Tent the cap of the lid slightly open (facing away from you to prevent any splatters) so that the hot air can escape, then slowly increase the speed and blend until the soup reaches your desired texture. Hot liquids expand when blended, so always be sure that there is room for the hot air to escape.
I like to put a towel over the loose top, just in case. You don't have to wipe hot soup off the walls more than once to get the idea.
Counting calories? Is about 140 calories per one-cup serving ok? But if you want to serve hot tomato soup with a crispy grilled cheese sandwich, who am I to say no?