ROASTED TOMATO SOUP

I usually do the cooking in my house, but on a recent trip to the farmers market, my girlfriend stumbled upon a vendor selling what looked to be the last of this season’s tomatoes and was instantly inspired to make this soup. A little overripe, she decided that the still beautiful specimens would taste especially good after roasting in the oven to concentrate their flavor.  Now, I myself am not the biggest tomato soup fan, but I was blown away at how delicious and flavorful the end product became. Somewhere between a tomato bisque and an earthy, slow-cooked tomato sauce, this soup had me sopping up the leftovers from the pot with a piece of toasted sourdough. Perfectly seasoned and especially comforting on a foggy San Francisco evening, my place in the kitchen might be in jeopardy if my girlfriend continues to turn out such satisfying fare.

ROASTED TOMATO SOUP

When roasting the tomatoes and bell peppers keep in mind that you want them to both soften and take on a bit of color. Once the tomatoes were in the pot, Lauren used a spatula to scrape in the residual carmelized bits from the sheet pan and added that as well. To make this more refined, just strain it through a fine mesh sieve before serving.

INGREDIENTS

• 1 lb. ripe tomatoes, halved or quartered depending on the size
  
• 2 large red bell peppers, halved and seeded
  
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 tsp. herbes de provence
• 1/2 tsp. red pepper flakes
• 3 to 4 cups chicken stock, vegetable stock or water
• 2 tbsp. extra virgin olive oil, plus extra for drizzling
• salt & pepper

METHOD

1. Preheat over to 375°.
2. Coat the tomatoes and bell peppers in a drizzle of olive oil and a hefty pinch of salt and pepper. Roast for 45 minutes to an hour. Remove from the oven and give the bell peppers a rough chop.
3. Heat 2 tbsp. of olive oil in a small pot. When hot, add the onions and saute over medium heat until golden. Add a pinch of salt, the garlic, the herbes de provence, and the pepper flakes. Stir until fragrant.
4. Using a spatula lift the soft tomatoes from the sheet and add to the onion mixture. Toss in the bell pepper and cook for a minute or two with the tomatoes and onions.
5. Pour in the chicken stock. You’ll want just enough to cover the tomatoes and onions. Bring to simmer and cook for 15 minutes.
6. Once the soup as come together use an immersion blender to blend the soup to your desired consistency. If necessary, feel free to add more chicken stock.
7. Taste for salt and pepper and allow to simmer 5 more minutes.
8. Serve with fresh basil and a drizzle of crème fraÎche or sour cream.

serves 2