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Dairy
Easy
1 h, 20 m
Diets 
As a tomato lover, there is nothing that I enjoy more than fresh summer tomatoes. When tomato season rolls around, I want to eat all the tomatoes that I can get my hands on. This spiced tomato soup is thick, creamy and full of roasted tomato flavor. It’s delicious on its own, and even better paired with caprese bruschetta (recipe follows).
10 plum tomatoes
1/4 red bell pepper
3 tablespoons Gefen Olive Oil
1 tablespoon butter blend (butter/margarine)
2 tablespoons Gefen Olive Oil
1 large Vidalia onion, finely diced
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1/4 teaspoon crushed red pepper flakes
1 dried bay leaf
1 heaping tablespoon flour
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon parve chicken-flavored consommé, dissolved in 1 and 1/2 cups water
1 cup marinara sauce
1 cup heavy cream
2 baguettes, cut in 14 (1/2-inch) slices
3 tablespoons Gefen Extra-Virgin Olive Oil
2 plum tomatoes, seeded and diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1/2 cup fresh mozzarella, diced
1 tablespoon chopped fresh parsley, plus more to garnish
1 teaspoon salt
1/2 teaspoon black pepper
balsamic vinegar, to drizzle
Prepare the roasted tomatoes: Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
Cut tomatoes in half lengthwise and place on the baking sheet along with the red bell pepper. Drizzle with olive oil and roast 45 minutes. Set aside.
In a large pot, heat butter and olive oil.
Add onion, garlic, crushed red pepper, and bay leaf. Cook five minutes over medium-low heat, until onion softens.
Add flour and stir well for one minute to create a roux.
Add roasted tomatoes and bell pepper, salt, black pepper, water mixed with consommé, marinara sauce, and heavy cream. Bring to a boil, stirring well. Reduce heat to low and simmer five minutes.
Blend well with an immersion blender.
Preheat oven 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place baguettes on the baking sheet and brush with olive oil. Bake about five minutes, until golden crisp. Set aside.
In a bowl, mix together tomatoes, garlic, mozzarella, parsley, salt, and pepper.
Top baguettes with tomato mixture and return to the oven for seven minutes, until cheese is melted.
Drizzle with balsamic vinegar, garnish with extra parsley, and serve with Tomato Soup with Cream.
Photo by Chay Berger
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