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 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.
By shumuckums
Bronx, NY
on January 12, 2011
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OMGosh Great Recipe! Something about the roasted vegetables that really make this soup hearty, the jalapenos adds another layer of spice and richness. A definite must try. Thanks-
Read all 26 reviews