Tomato soup does not have to be bland. It’s time to stop settling–especially for the stuff in a can. My recipe has one key step that ensures a pot of rich, flavorful soup. As always, eating a bowl with a side of grilled cheese is encouraged.
Makes 8 to 10 servings Start to Finish: 1 hour 30 minutes Ingredients 1¾ pounds fresh tomatoes, halved (or one 28-ounce can whole tomatoes, drained and halved) 1 sweet onion, peeled and quartered 1 head garlic, top third cut off to expose the cloves ¼ cup olive oil Salt and freshly ground black pepper 3 cups chicken or vegetable broth 1 bay leaf 2 sprigs thyme 3 tablespoons chopped fresh basil ⅓ cup crumbled goat cheese
Directions 1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil. 2. Arrange the tomatoes, onion and garlic on the baking sheet. Drizzle the olive oil evenly over everything (including a few teaspoons on the garlic). Season with salt and pepper. 3. Roast until the tomatoes start to blister, the onion is tender and the garlic is caramelized, 35 to 40 minutes. 4. Transfer the tomatoes and onions to a large pot. Squeeze the garlic cloves out of the skin and into the pot. 5. Add the broth, bay leaf and thyme, and bring the mixture to a simmer over medium-low heat. Simmer until good flavor has developed, 20 to 25 minutes. 6. Transfer the soup to a blender or food processor and blend until smooth. 7. Ladle the soup into bowls. Garnish each bowl with 1 teaspoon basil and 1 to 2 tablespoons goat cheese. Serve warm.
