Tuesday, November 8, 2011

Tasty Tuesdays - Roasted Tomato Soup

Fall, in my house, means food. Rich, warm, earthy, dimensionally flavored food. Meats are seasoned with sweets and spices, poultry is roasted in its savory juices, and the tender texture of root vegetables are contrasted with the crunch of seeds and nuts. Though I pride myself on being a true-blue summer girl, I love the warm heartiness of autumnal offerings. And if I had more time on my hands, I would take advantage of the seasonal ingredients available to me and whip up the wholesome classics I grew up eating and reading about in my mother's extensive cookbook collection. Instead, I indulge in the dynamic and delectable recipes I peruse online, making mental notes of the steaming hotpots, sizzling souffles, and sweet and savory pies that pique my palate. Like this roasted tomato soup with broiled cheddar that I borrowed from Smitten Kitchen.

3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock

4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid:
Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. (I love this last-minute suggestion of onion.) Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

Do ahead:
Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.


  1. Oh em gee! This looks SO good! I seriously need to try it ASAP!

  2. Um, I need this in my belly right now! What is with that cheese lid? How did someone think of something so perfect? Why isn't this what my roof is made of?!


Merci beaucoup!

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