Winter is a challenging for farmer’s market shoppers like myself. Afterall, how many root vegetables can one person eat before boredom strikes? That’s when I rejoice about making tomato soup. While everyone is starting seedlings for summer’s harvest, all I need is a can of good-quality canned tomatoes—I love San Marzano best, to keep my spirits high. — I will one day find the ability to grow a tomato and can them myself—for now, herbs and collard greens will have to do. While the recipe I’ve included simply seasons the tomatoes with salt, pepper and olive oil, you can also add some fresh herbs—I like thyme best with this one. I just didn’t have it on hand, and decided to keep the grocery bill in check, working with the ingredients I had in the pantry.
Slow-Roasted Tomato Soup
serves four
While I love to finish this soup with a bit of cream, you can omit it all together for a healthier, vegan version and an equally delicious meal.
One 28-ounce can of whole, peeled tomatoes
salt and pepper, to taste
1 tablespoon brown sugar
drizzle of olive oil, about 2 teaspoons worth
1 1/2 cups reserved tomato juice
1 cup vegetable stock
1/4 cup heavy cream
Croutons, to garnish
Preheat oven to 300%uFFFDF. Line a rimmed baking sheet with heavy-duty foil; set aside.
Drain tomatoes, saving the juices for preparing the soup (you should about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool 10 minutes.
Transfer cooled tomatoes to a blender. Add the vegetable stock, reserved tomato juice and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream and cook for one more minute. Serve garnished with croutons.
My recipe for Parmesan Skillet Croutons is perfect in this soup.
–Jennifer Perillo, InJenniesKitchen.com
