Roasted Tomato Soup with Herbed Flatbread
- 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
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.
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.
More Recipes and Ideas:
Cold Heirloom Tomato Soup with Tropical Lobster Relish, Cool 'n' Spicy Green Tomato Soup with Crab and Country Ham, Charred Tomato Soup with Melted Mozzarella, Bean Soup Recipes, Carrot Soup Recipes, Chicken Soup Recipes, Potato Soup Recipes, Chicken Noodle Soup Recipes, Tomato Recipes