Roasted Tomato Soup

Naomi Nachman Recipe By
 
  • Cooking and Prep: 1 h 10 m
  • Serves: 12
  • No Allergens

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.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Soup

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking 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.

Tip:

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

Variation:

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. 

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