Roasted Tomato Soup with Herbed Flatbread

Total Time:
1 hr 55 min
Prep:
20 min
Cook:
1 hr 35 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh thyme
  • 8 cloves garlic, peeled
  • 8 Roma tomatoes, halved and seeded
  • 2 red peppers, quartered and seeded
  • 1 medium onion, quartered
  • Kosher salt and freshly ground black pepper
  • One 6-ounce can tomato paste
  • 6 cups vegetable stock
  • 1/4 cup loosely packed chiffonade fresh basil, for serving
  • Herbed Flatbread, for serving, recipe follows
  • Herbed Flatbread
  • One 16-ounce ball pizza dough (purchased from local pizza parlor or supermarket)
  • 2 tablespoons roughly chopped fresh lemon thyme
  • 2 tablespoons roughly chopped fresh rosemary
  • 2 tablespoons olive oil, plus more for coating bowl
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, smashed
  • 1/2 red onion, thinly sliced
  • Kosher salt
Directions
  • Preheat the oven to 400 degrees F.

  • Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.

  • Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.

  • Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.

  • Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.

  • Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.

  • Preheat the oven to 400 degrees F.

  • In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.

  • Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.

  • Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.

  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.


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