Growing up, I always loved tomato soup; my mum used to serve it every Sunday night at dinner. Now that I’ve grown up, I make my own version and I discovered that roasting the tomatoes deepens the flavors.

Directions

Prepare the Soup

1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper; set aside.

2. Slice each tomato in half lengthwise; place on prepared baking sheet. Drizzle with one tablespoon olive oil and salt.

3. Roast for 30 minutes or until tomatoes are caramelized; set aside.

4. Heat remaining tablespoon oil in a four-quart soup pot over medium heat. Add onion and garlic; sauté for a few minutes, until translucent. Add roasted tomatoes; cook, stirring occasionally, for a few minutes.

5. Add crushed tomatoes with their liquid, stock, and thyme; bring to a boil. Lower to a simmer; cook for 30 minutes.

6. Use an immersion blender to process soup until smooth; add salt and pepper to taste.

Tips:

For a dairy meal, add a handful of shredded cheese to each bowl; stir to melt cheese.

Variations:

Year round, this soup is great with grilled cheese sandwiches.

Acknowledgment

Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.

Recipe tags

Aussie gourmet Freezer-friendly Kosher for passover Perfect for Pesach Pesach Roasted tomatoes Roasted vegetables Tomato soup Tomatoes

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Miriam

11 months ago

Amazing soup! Have made it several times for yomim tovim. It always comes out good. (I have learned to peel the tomatoes once they’re roasted so there are no peels in the soup..)