Slow Roasted Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
For the Roasted Tomatoes:2-3 pounds tomatoes1 Tbs Olive Oil1 stem thyme or sprinkles of herbs de provence1 tsp sugarsalt and pepperFor the Soup:1-2 onions2 cloves garlic1 red bell pepper1 carrot1 stalk celerywaterbouillon cube or broth1 Bay leafsalt and pepper to tasteherbs, like thyme, basil, or herbs de provence to tasteRoasted TomatoesRoasted Garlic (2 heads)
Directions for the roasted tomatoes:
Pre-heat your oven to 250 D Fahrenheit. Cut your tomatoes into 4-5 wedges from stem to flower end. Add them to a mixing bowl, being careful not to knock out as much of the now-exposed tomato innards as you can (some will inevitably break away-- you did all you could). Sprinkle over the olive oil, the salt and pepper, the sugar, and the thyme if you're using fresh herbs, and mix so all the wedges are covered. Prepare two baking sheets with foil and place the tomatoes SKIN SIDE DOWN side by side, at least a half inch apart so they won't steam in the oven. If using a dry herb, sprinkle it now over all the wedges. Put in the oven and set a timer for two hours. After two hours, rotate the trays and set the timer for another hour and a half.
For the Roasted Garlic:
Without removing the cloves from the bulb, peel away the very papery outer layer. With a sharp chefs knife, cut off the top cm or so of the garlic head (these are the little pointy parts). Place the garlic heads on some foil and put a small amount of olive oil on the now-exposed garlic flesh and rub over slightly, so every clove gets a bit. Wrap the garlics in the foil and leave enough room for air circulation while making sure the pouch is tightly sealed. Lob this in the oven at the same time as the tomatoes and forget about it until your house starts to smell heavenly.
The soup is a really simple broth and tomato base that is flavored with some bay leaves and thyme, basil, or herbs de provence. I sautted the vegetables for about 4-5 minutes, then added hot water to my pan. I certainly eye-balled this, but lets call it 2 quarts. Once that got to boiling, I tossed in the bay leaf and the bouillon cube and once that dissolved, the roasted tomatoes, which by now are at this perfect state of slightly shriveled yet still juicy. You can remove the garlic from the oven and turn it off, but don't put it in the soup yet. Add some salt and pepper and turn the soup on low, partially covered for at least half an hour or until the carrots are soft. When you feel like you can't wait any longer, turn off the stove and begin phase three (blending!)
Remove the bay leaf and, with clean hands, pinch the roasted garlic cloves out of their wrappings and into the soup. I use an immersion blender, but if you are using a regular blender, do it in batches and make sure not to fill it up all the way, since the hot soup will expand and you will have a kitchen that looks like a horror movie was filmed there.
Enjoy!
Number of Servings: 9
Recipe submitted by SparkPeople user VALLOUGH.
Pre-heat your oven to 250 D Fahrenheit. Cut your tomatoes into 4-5 wedges from stem to flower end. Add them to a mixing bowl, being careful not to knock out as much of the now-exposed tomato innards as you can (some will inevitably break away-- you did all you could). Sprinkle over the olive oil, the salt and pepper, the sugar, and the thyme if you're using fresh herbs, and mix so all the wedges are covered. Prepare two baking sheets with foil and place the tomatoes SKIN SIDE DOWN side by side, at least a half inch apart so they won't steam in the oven. If using a dry herb, sprinkle it now over all the wedges. Put in the oven and set a timer for two hours. After two hours, rotate the trays and set the timer for another hour and a half.
For the Roasted Garlic:
Without removing the cloves from the bulb, peel away the very papery outer layer. With a sharp chefs knife, cut off the top cm or so of the garlic head (these are the little pointy parts). Place the garlic heads on some foil and put a small amount of olive oil on the now-exposed garlic flesh and rub over slightly, so every clove gets a bit. Wrap the garlics in the foil and leave enough room for air circulation while making sure the pouch is tightly sealed. Lob this in the oven at the same time as the tomatoes and forget about it until your house starts to smell heavenly.
The soup is a really simple broth and tomato base that is flavored with some bay leaves and thyme, basil, or herbs de provence. I sautted the vegetables for about 4-5 minutes, then added hot water to my pan. I certainly eye-balled this, but lets call it 2 quarts. Once that got to boiling, I tossed in the bay leaf and the bouillon cube and once that dissolved, the roasted tomatoes, which by now are at this perfect state of slightly shriveled yet still juicy. You can remove the garlic from the oven and turn it off, but don't put it in the soup yet. Add some salt and pepper and turn the soup on low, partially covered for at least half an hour or until the carrots are soft. When you feel like you can't wait any longer, turn off the stove and begin phase three (blending!)
Remove the bay leaf and, with clean hands, pinch the roasted garlic cloves out of their wrappings and into the soup. I use an immersion blender, but if you are using a regular blender, do it in batches and make sure not to fill it up all the way, since the hot soup will expand and you will have a kitchen that looks like a horror movie was filmed there.
Enjoy!
Number of Servings: 9
Recipe submitted by SparkPeople user VALLOUGH.
Nutritional Info Amount Per Serving
- Calories: 72.1
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 386.3 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 2.5 g
- Protein: 2.4 g
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