Roasted Tomato Soup
Soups • Spanish
Description
Roasted Tomato Soup
Ingredients
- Olive Oil 5 fl oz
- Onion ½ head
- Garlic 3 cloves
- Tomatoes 0 lbs
- Basil 3 stems
- Sun-Dried Tomatoes 5 oz
- Ground coriander 3 stems
- Passata Tomato Sauce 2 tablespoons
- Worcestershire Sauce to taste
- Chicken Broth 15 fl oz
- Balsamic Vinegar to taste
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Heat a large saucepan in the oven for 3–4 minutes. Pour the oil into the saucepan, add the onion, garlic, and whole tomatoes (removed from the vine). Season with salt and pepper, stir, and roast for 15 minutes.
Step 2
Add the sun-dried tomatoes and their oil to the saucepan, and sprinkle with herbs on top. Roast for another 10 minutes, then add the tomato paste and return to the oven for another 5 minutes. Don't worry if the sun-dried tomatoes darken — in the final stage, the skins will need to be discarded, but the subtle smoky flavor will remain.
Step 3
Transfer the contents of the saucepan to a large bowl, add 2 tablespoons each of Worcestershire sauce and balsamic vinegar, and mix well. Cover the bowl with food wrap and let marinate for an hour and a half.
Step 4
In small batches, blend the soup until smooth. Strain the soup through a sieve into a clean pot. Gently reheat, allowing it to simmer slightly, then pour in the chicken broth and mix well. Taste and season with salt or pepper as needed. You can add more Worcestershire sauce (no more than 4 teaspoons) and balsamic vinegar (no more than 3 teaspoons).
Step 5
Serve hot, drizzling olive oil over each bowl of soup, garnishing with basil leaves and freshly ground black pepper.
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