Roasted San Marzano Tomato Soup

Ingredients

Yield:

8L

• Soup Ingredients

  • 5lbs Canned San Marzano or fresh Ripe Roma Tomatoes (cored/halved
  • 5 Tbsp Olive Oil
  • 1/2 Tbsp Sugar
  • 1.5ea Onions (sliced thin)
  • 1.5ea Carrots (peeled and diced)
  • 5ea Garlic Cloves
  • 1.5L Vegetable Stock
  • 2.5 Bunches Basil (stalks and leaves separated)
  • Salt and Pepper

• Garnish (optional)

  • Tomato Oil
  • Whole Cherry Tomatos (peeled)
  • Fromage Frais

Preparation

Difficulty:

Easy

Total Time:

90 Minutes

1. Tomato Soup

   1. If using canned whole San Marzano tomatoes, drain the liquid from the can and then cut in half.
   2. Toss the tomatoes in salt, pepper and sugar and arrange cut side up on baking sheets lined with parchment paper.
   3. Roast for an hour in a 375F oven until tomatoes begin to soften and char around the edges.
   4. In a large pot, saute the onions, carrots and garlic in olive oil until soft.
   5. Chop up the basil stalks, add to the pot and cook for another minute.
   6. Add the tomatoes and all the juices from the baking sheet as well.
   7. Add half of the stock at first and then bring to a boil.
   8. Turn down to a simmer and continue to cook for half an hour, adding more vegetable stock as needed. Add the basil leaves near the end.
   9. Blend the soup and adjust consistency with more vegetable stock if necessary.
   10. Taste and season with salt and pepper, strain through a fine mesh strainer and cool.
   11. Garnish with tomato oil, formage frais & cherry tomatos if desired.