Roasted Tomato Soup

The best thing about winter is soup! Most nights when I get home from work I do not care to put in the effort to make a large meal. Solution… soup!

Tomato soup, in particular, is one of my wife’s favorites. It seems like one of those things which should be so easy. However, far too often when she orders tomato soup it has little flavor, too much acidity or tons of cream.

This soup takes a while and there is a little more work involved but if you avoid short cuts like using canned tomatoes I promise your extra effort will be rewarded.

Ingredients:
• 8 larger tomatoes - just basic, round red ones, I always have good luck finding beefsteak
• 2 small onions, chop
• 6 cloves garlic, peeled and sliced
• 1 parmesan rind, about 10 square inches
• 2 cups water
• pepper
• salt
• olive oil


Turn your broiler on. Cut the tomatoes in half (widthwise) and squeeze seeds and juice into a bowl (you will need this later.) Arrange tomatoes cut side up on a baking sheet. Sprinkle them with salt and place them under the broiler. Broil them for about 10-15 minutes, or until they are lightly browned with charred edges. This will help cut down on the acidity and caramelize the sugars on the edges, it smells great!


While your tomatoes roast strain the seeds and tomato juice over a fine mesh wire strainer. Discard the seeds and excess pulp, keep the juice. You may need to work the seeds and pulp a bit with you fingers to get the most juice out.

Set the tomatoes aside and allow them to cool. Heat a little olive oil over medium heat in a large soup pot. Add the onions and sweat for a five minutes, and then add the garlic, sweat for another 5 minutes or until the garlic has softened a bit.

Add the reserve tomato juice and the parmesan rind to the onions and garlic. Be sure not to forget the parmesan rind, I think this is what tempers the acidity of the tomatoes. Don’t use regular parmesan either, the flavor can get overpowering and take away from the sweet goodness of the tomatoes and garlic.

Skin the tomatoes and add the bottoms right into the pot, skins will peal off easily. Core the tops and add those as well. Simmer on low heat for about 30 minutes.

Puree in a food processor and return to the pot. Add water and continue to simmer for 2 hours on low heat.


Resist the urge to dump in a lot of spices. I know basil seems like a natural, or even a bit of dried Italian Spice, but the truth is, the pure flavor of the garlic and tomatoes is really amazing.

Serve with crackers, grilled cheese or my wife’s favorite… popcorn!!!

Other observations:
I made this today, Sunday, while watching football. If I see that Jane Seymour jewelry commercial one more time I might put my foot through the tv.