I’m trying to force Fall weather upon San Diego by making a ton of soup. So far, it’s not working.
While it may still be hot here in San Diego (although it will be “cool” and in the mid- to high 70s for the next few days), soup is still in my menu plan at least once a week.
This soup, in particular, is in regular rotation in our house and is one of our favorites. Pair it with a nice grilled ham and gruyere panini and it is absolutely heaven. It’s slightly adapted from a Michael Chiarello recipe I found a few years back after I had tomato soup and grilled cheese for the very first time.
Yes, you read that right. The very first time I had tomato soup and grilled cheese was only about seven or eight years ago. What the heck else had I been eating until then?!?!
Truth be told, I actually didn’t like tomatoes until then.
Of course, I liked tomatoes in pasta and pizza sauce, but I hated biting into raw tomatoes (like in a caprese salad) and forget going near tomato juice, even with a 10 foot pole.
I don’t know what hit me one day, but I came around and ordered a bowl of tomato soup with a grilled cheese sandwich while I was at a restaurant and never looked back. It was so freaking good! I looked up a recipe for tomato soup that night and made it the next week. This is the recipe I’ve been making ever since because I’m too scared to try another one for fear of not liking it as much as this one.
Oh, and don’t worry. I also came around to enjoy eating raw tomatoes. I can now eat caprese or this heirloom tomato panzanella salad all summer long and loved growing and eating all the tomatoes this summer.
Tomatoes (and tomato soup and grilled cheese!) for life.
Roasted Tomato Soup
Yields 6-8 servings (depending on the size of your bowl and appetite)
1 28 ounce can diced tomatoes
3/4 cup extra virgin olive oil
1 large (or 2 small) yellow onion, chopped
2 medium carrots, chopped
5 cloves garlic, chopped
2 cups chicken broth
2 bay leaves
4 tablespoons unsalted butter
1/4 cup heavy cream
- Pre-heat your oven to 450F.
- Strain the tomatoes, reserving the juices in a bowl.
- Spread the tomatoes onto a foil-lined, lipped cookie sheet and toss with 1/2 cup extra virgin olive oil and salt and pepper to taste. Roast for 15 minutes, or until the tomatoes have caramelized.
- While the tomatoes are roasting, heat the remaining 1/4 cup extra virgin olive oil in a soup pot over medium heat. Add the onion, carrot and garlic and cook until softened, about 10 minutes.
- Once the vegetables are softened, add the roasted canned tomatoes, the reserved tomato juices, chicken broth, bay leaves and butter. Simmer all of this for approximately 15-20 minutes, or until all of the vegetables are very tender.
- Remove the bay leaves and puree until smooth with a handheld immersion blender.
- Add the cream and stir gently to fully incorporate.
- Add salt and pepper to taste.
This recipe is slightly adapted from this Michael Chiarello recipe.