One of the things I always try to have on hand is a batch of soup. Does not matter the kind, but there is always one in the freezer, or one in the refrigerator or one simmering on the stove. This is my cure for everything. From being homesick to missing tooth.
The latter is me today. After a painful molar extraction yesterday, the only thing I wanted to eat last night was soup. Smooth tomato soup. I was too drugged up to even want to thaw the batch I had in the freezer so my dear honey brought me some home from the local eatery.
Today, in between two rounds of painkillers, I am putting this Roasted Tomato Soup on the stove. It is my drug of choice to nourish me while I can’t have solid foods and to calm down the sounds coming from my stomach. A girl’s got to eat and even beaten to a pulp, I will try to make something tasty.
I am really honored to be sharing this recipe with the reader of Joanna at Cup Of Jo today in her "Best Simple Recipes" series, here. I also wrote a bit of my long love story with soup for her readers.
Thank you Joanna for having me!
Roasted Tomato Soup With Tomato Parmesan Croutons
Serves 4-6
Ingredients:
2 pounds fresh tomatoes
4 garlic cloves (skin on)
4 small Vidalia onions, cut in half (or 2 regular onions)
2 tablespoons olive oil
2 teaspoons dried basil
2-4 cups water (depending on how thin/thick you like your soup)
Salt and pepper to taste
For the tomato parmesan croutons:
8 to 12 large cherry tomatoes
1 teaspoon dried oregano
1 tablespoon grated parmesan
Fresh oregano to garnish
Preheat the oven to 400F.
Slice the tomatoes in halves and place them on a baking sheet. Drizzle with 1 tablespoon olive oil.
Place the garlic cloves and onion halves on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
Place both baking sheets in the oven and roast the vegetables until soft, about 20 minutes.
Remove from the oven and let cool.
Peel the skin off the garlic cloves and place with the rest of the vegetables, in a food processor. Add about 2 cups of water and puree until smooth. Add more water to reach your preferred consistency. Adjust the seasoning with salt and pepper if desired.
For the tomato parmesan croutons:
Turn your oven broiler on high.
Thinly slice the cherry tomatoes (I usually get 3 slices per tomato) and layer on a baking sheet line with parchment paper. Sprinkle evenly with the dried oregano and parmesan. Broil for about 1 minute or until the parmesan starts to get golden brown. Remove from the oven and let cool completely.
To serve, place the soup in a large saucepan and re-heat quickly over medium heat right before serving. Ladle the soup into bowls and garnish with the tomato parmesan croutons. Enjoy!