This afternoon, I realized that I had a lot of cherry tomatoes, 3-4 heirlooms and several plum tomatoes in the fridge. On top of that, I’ve been eating out a lot, so haven’t been cooking much. So, if you find yourself in possession of a large number of tomatoes, primarily because you obsessively visit farmers’ markets and grocery stores and can’t stop yourself from buying this end-of-season juicy goodness every time you see it, make this soup.
Even though it takes around an hour for this soup to be ready, you don’t have to work for more than 10 minutes. Your oven takes care of the rest. And what’s more, the kitchen smells wonderful while the tomatoes are roasting. If you want, you can also add other vegetables and make a roasted vegetable soup instead. Onions, zucchini, eggplant, bell peppers, asparagus, broccoli would be all good in here.
Here’s how I made it:
- Preheat the oven to 350 deg F. Meanwhile, arrange the tomatoes on a baking sheet and drizzle a little olive oil over them. Sprinkle salt and black pepper. Using your hands, mix the tomatoes so that they are evenly coated. If you are using other vegetables, do the same. I also added a couple of whole garlic cloves without removing their skin. You can also use additional seasonings like chilli flakes, rosemary, thyme etc.
- Bake the tomatoes and garlic for 40-45 minutes. Using a spatula, keep tossing them in between to ensure even roasting.
- Squeeze the garlic out of its skin. It will have a pulpy consistency. Puree the tomatoes and garlic in a blender, along with a few fresh basil leaves.
- Transfer the purée to a pot and add stock/water to thin the soup out. Bring it to a boil.
- Mix in some butter and half-n-half/cream/milk to make the soup creamy and less tart.
- Check for salt and pepper and adjust according to taste. If the tomatoes are not very sweet, sometimes I add a tea-spoon of sugar. Enjoy with toasted bread! It is equally delicious chilled, which is how I am eating it right now 🙂