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Meat
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
After I featured the cauliflower-kohlrabi soup a few weeks ago, some of you commented that you liked the technique and found it easy to prep. This tomato soup was another “roasted” soup that was in the works. I used plum tomatoes, because they work better all year round, and those larger beefsteak tomatoes can get very pricey. Over here I find that the large amount of carrots and onions really adds both complexity and a nice sweetness to the tomato soup (they really fix the flavors of out-of-season tomatoes!), while also making it a more affordable dish! It’s a win-win!
8 plum tomatoes, quartered
2 large carrots (I used loose, not bagged carrots), cut into chunks
3 red onions, cut into large wedges
12 cloves garlic, wrapped in foil
Gefen Olive Oil, for drizzling
Gefen Salt, for sprinkling
1 cup chicken stock, such as Manischewitz (or more, as needed)
1 teaspoon Gefen Salt, plus more to taste
1/2 teaspoon dried basil, such as Pereg
pinch of black pepper
Preheat oven to 400 degrees Fahrenheit. Line and grease a baking sheet.
Add tomatoes, carrots, onions, and wrapped garlic to the baking sheet and sprinkle with salt and some olive oil. Bake for about 45 minutes, or until carrots are soft.
Add the roasted veggies and their liquids to a deep pot. Open up the garlic pouch and add the garlic in too. Add one cup chicken stock and blend (you can use an immersion blender for this one, especially because I like when this soup stays a little chunky vs. perfectly smooth). Season with salt, basil, and black pepper.
Cook over low heat until ready to serve (you can add more stock if needed, depending on how long you’re simmering for). A long simmer over very low heat is great to continue to develop the flavors. Taste and season with additional salt as needed.
Photography by Mirele Schapira
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