Photo: Quick Roasted Tomato Soup Recipe
Ingredients
- 5 pounds Roma tomatoes
- 2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
- Handful basil leaves
- 2 jalapenos
- 2 red onions quartered, skins on
- 1 head garlic, cut in 1/2, skins on
- Half bunch parsley
- Half bunch thyme
- Extra-virgin olive oil
- Salt
- Pepper
- Water, if needed
- 1/2 cup milk
For croutons:
- 1 loaf crusty wheat-bread
- 2 cloves garlic, minced
- 1 tablespoon red pepper flakes
- Salt and pepper
- Olive oil
For yogurt:
- 1 pint Greek yogurt
- 1/2 bunch chives, chopped
- Salt and pepper
Directions
In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
Run everything through a food mill on a medium dye over a medium pot.
If too thick, thin with water. Add milk right before service.
Croutons:
Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
Yogurt:
Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
Garnish the soup with croutons and yogurt.
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By ebrown38_1254430
Lake Placid, NY
on September 20, 2012
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Tasty? Yes. Quick? Hardly. Honestly, I don't think the terms "quick" and "roasted" really belong in the same title, but this was not a good thing to try on a weeknight. It took an hour to get any char at all on the veggies, and even then, my quartered onions were still firm.
I didn't see the episode, so I thought maybe I missed something, but a written recipe should be able to stand on its own. Did Guy have a huge pan and spread everything out? Did he add the juice from the canned tomatoes, or not? How large were the veggies cut?
Anyway, I enjoyed it, but it wasn't worth the time.
By pookyloo
La Mesa, CA
on January 16, 2011
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The flavor was really rich with the roasted vegetables. I love spicy food so even after reading the other reviews I kept the jalapenos in and thought we could all handle the heat. I was wrong. It was amazingly spicy. This soup would be 5 stars if he prepared you for the heat. I always like to make a recipe exactly how it's supposed to be. If I don't I never write a review. I'd be reviewing my recipe and not Guy's.
By icouldcookallday
on January 14, 2011
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Fantastic recipe!!!! Totally easy. No heavy cream, no butter, no stock...just veggies, aromatics and herbs. This recipe only works if you use a food mill, which is fun and easy to use and worth getting (All-Clad SS version rocks.
- Roasting took about an hour, (the recipe doesn't really say.
- Use 1 jalapeño
- Pluck the plum tomatoes out of the 28 oz. cans and save the juice to add back in after milling the roasted veggies.
Read all 27 reviews