This recipe is one I’ve coined “The Instigator”. So easy and so delicious, preparing just once will have you wondering what else your capable of whipping up in soup form. This homemade soup is simply not just a meal, this is an awakening. You CAN cook, and with a little help from your friend in the foxy apron you can make delicious magic happen.
Before you write the email asking, “Dana, why not use all local tomatoes if they are in-season and skip canned tomatoes all together?” allow me to explain. Many of the tomatoes found crushed, diced and whole packaged in cans are imported from warm climates like Italy, Spain and Turkey and have been allowed to mature on the vine, giving the tomato a fuller, more robust flavour. If you are fortunate enough to be preparing this soup in the small window of perfectly ripe roma tomatoes fresh from your local farmer, go for it. Otherwise, I recommend a fine balance between fresh and canned.
The Instigator: Roasted Tomato Soup
Serves about 10 bowls
Prep time: 10 minutes Cooking time: 50 minutes
- 6 to 8 ripe tomatoes, roughly chopped
- 2 red onions, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 can of crushed tomatoes (28 oz)
- 4 cups of organic chicken stock
- 3 Tbsp good quality olive oil
- 1 Tbsp dried oregano
- 6 to 8 fresh basil
- kosher salt & pepper to taste
- Set the oven to broil.
- Chop up your tomatoes, onions and garlic, toss on to a well-greased baking pan. Sprinkle with a healthy dose of kosher salt and the dried oregano.
- Broil the tomato for 10 minutes. Rotate tray.
- Lower oven temp to 350° f and roast tomato mixture for 30 more minutes.
- Meanwhile, add crushed tomatoes, stock and a few leaves of basil to a large pot on the stove top; bring to boil and simmer on medium-low heat.
- Add roasted tomato mixture to the large pot and simmer for another 15 minutes.
- Using an emulsion blender, roughly puree the soup. Be careful of hot soup splash. Let cool slightly and fully puree.
Note: you can certainly puree your soup using a blender or food processor but it’s messy and timely working in batches. If you plan on making a few pureed soups this season treat yourself to a decent quality hand-blender for around $30.
I really don’t understand why anyone would pay for prepared, store-bought croutons. Toasted cubes of stale bread with select spice and flavour, it doesn’t get much easier (or cheaper) than that. I recommed starting your soup croutons as your hearty creation simmers on the stove top for the final 15 minutes.
This recipe prepares about 2 cups of croutons and is only a basic guideline, feel inspired to explore your own spices and herbs. Just remember, all good things in moderation. Store unused croutons in a Ziploc bag or airtight container for up to 4 days. These will be ready in about 15 minutes.
- 6 thick slices of bread (I like a hearty French loaf or country-style white)
- 2 Tbsp of butter, melted
- 1/4 cup freshly shredded Parmigiana
- 1 garlic clove, finely minced
- 1 Tsp dried oregano
- 1 Tsp salt
- 1 Tsp Pepper
- With oven heated to 350° f, cube your bread, making nice, thick squares about 2″ x 2″ across.
- Toss into a large bowl. Pour melted butter across all and toss to ensure butter coats each cube.
- Add remaining ingredients to the bowl and using your hand, gently incorporate the flavourings throughout.
- Pour onto a greased baking tray and place on the middle rack of your oven. (Of course, you can use the same baking tray as you had for the tomato/onion mixture).
- Bake for 10 minutes, shake tray and rotate, and bake for another 5 minutes, or until golden brown.
- Let cool and serve.
I hope you fall as madly in love with this soup recipe as I have. It has become a reliable staple not only in our home but through our travels, since I made it as a starter for our last minute Thanksgiving feast while visiting my brother in Lunenburg, Nova Scotia earlier this month. When you arrive to the only grocery store of a small east coast town at 3pm on Thanksgiving Sunday, it is wise to have a delicious soup like this in mind.Add to favorites