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.
Roasted Tomato Soup
- Cooking and Prep: 1 h 10 m
- Serves: 12
Prepare the Soup
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper; set aside.
Slice each tomato in half lengthwise; place on prepared baking sheet. Drizzle with one tablespoon olive oil and salt.
Roast for 30 minutes or until tomatoes are caramelized; set aside.
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.
Add crushed tomatoes with their liquid, stock, and thyme; bring to a boil. Lower to a simmer; cook for 30 minutes.
Use an immersion blender to process soup until smooth; add salt and pepper to taste.
For a dairy meal, add a handful of shredded cheese to each bowl; stir to melt cheese.
Year round, this soup is great with grilled cheese sandwiches.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.