Roasted Tomato Soup With Grilled Bread

Whole roasted tomatoes puréed with sweet onions and garlic into a smooth hearty soup. Served with grilled European bread and olive oil.

Tomato soup should be savory, hearty, and bring all the comfort of simpler days. It’s a recipe that only has a few ingredients, so it’s important that they are the best you can find. It’s also important that the proper techniques are used to pull out all the flavors from each one. I used to work with a pastry chef that alway said that when there are only a few ingredients “the devil is in the details.” This means the onions are caramelized to perfection. The thyme is fresh and fragrant. The stock is rich and flavorful, and you season with good salt. You need to pay attention and put the love in.

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What ingredients do you need for roasted tomato soup with grilled bread?

• Vine Ripened Red Tomatoes
• Sweet Onion
• Garlic Cloves
• Chicken or Vegetable Stock
• Cream
• Fresh Thyme
• Maldon Sea Salt
• Black Pepper
• European Style Bread
• Olive Oil
• Maldon Sea Salt
• Black Pepper

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The Recipe…

Soup: Sauté diced onions on medium heat until cooked through and translucent. Add the garlic and tomatoes, continuing to sauté. When the tomatoes are soft and starting to fall apart, add the stock and thyme. Let simmer for twenty minutes then puree in a blender or a hand held blender. Pour the soup back in the pot and add cream. Let simmer for 5 minutes and season with salt and pepper.

Bread: Slice the bread in 1-2 inch slices. Liberally drizzle bread with olive oil and season with salt and pepper. Heat a grill pan, so that it is really hot and almost smoking. Place the bread on the grill but do not walk away. It will cook very quickly. You want strong grill lines. Serve with tomato soup.

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Recipe Tips:

• There are a lot of things that can be used to garnish this soup such as fresh basil, croutons, bacon bits, sour cream, fried onions, and goat cheese.

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Make Ahead:

• The tomato soup can be made 3-4 days ahead and still be fresh for serving or you can freeze for up to 6 months.
• The grilled bread should really be grilled right before service.

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Storing tips:

• The soup can be stored in the refrigerator for up to 1 week.
• The soup can be frozen for up to 6 months

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