Recently, I had a bowl of tomato soup at my favorite neighborhood café here in New York. I’ve been wanting to recreate a version of it at home for a while now. And I finally got the chance a week or so ago when a plethora of vine-ripened tomatoes arrived in my weekly farm stand box. Taking inspiration from my recent lunch, this tomato soup recipe features juicy late summer tomatoes, caramelized in a hot oven to further enhance their flavor and lots of freshly chopped herbs. I like to enjoy this soup served on its own with a slice of homemade bread and it’s also great poured over a scoop of this Green And Yellow Confetti Salad for a little more staying power.
Late Summer Roast Tomato Soup
Serving Size: 4-6
Make sure and season well with salt in the final tasting too, otherwise your soup will taste like dishwater. Use a sea salt if you can.
8-10 medium sized tomatoes, stems removed
2 cloves garlic, unpeeled (optional)
sea salt and pepper
1/4 cup Parmesan cheese, grated
drizzle good olive oil
handful of fresh parsley and basil, finely chopped (for garnish)
Learn more about the better-for-you ingredients in this recipe:
* Tomatoes – Tomatoes, particularly roasted and sauteed tomatoes, are rich in Lycopene. Lycopene is a powerful antioxidant believed to help fight cancer and heart disease.
* Parsley – Health divas adore parsley for its help with sluggish digestion. Parsley has also been embraced to help relieve stomach cramps and indigestion.
Slice tomatoes in half, remove stems, and place them on a baking sheet with the garlic cloves. Place baking sheet into the oven at 425F degrees for 30 – 40 minutes, until the tomatoes are concentrated and beginning to caramelize. Set aside to cool.
Purée tomatoes and garlic in a blender to a coarse, slightly chunky consistency. Add salt (I like to start with 1/2 tablespoon) and pepper to taste.
Serve the soup hot with fresh parsley, basil, a drizzle of olive oil and Parmesan cheese. Enjoy!