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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
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.
8 plum tomatoes
2 tablespoons Gefen Olive Oil, divided
1/2 teaspoon kosher salt
1 large onion, diced
2 large cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
32 ounces Tuscanini Crushed Tomatoes with their liquid
8 cups vegetable stock
1/2 teaspoon dried thyme
kosher salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen 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.
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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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..)
מצויין, הכנו כבר כמה פעמים!!!!