Yes really... roasting tinned tomatoes! A strange thought at first but in a way it makes life easier as I always have a tin of tomatoes in the cupboard but not always fresh ones - plus it does away with the hassle of peeling tomatoes.
This recipe is really straightforward with standard cupboard ingredients, tinned tomatoes, garlic, onions, olive oil and stock, meaning that you can knock this up any day of the week. The croutons are optional but really do add a nice crunch and texture to the soup.
This recipe has made it online a bit earlier than I had planned thanks to my very pregnant friend Lisa who has been having tomato soup cravings. Thinking about it I should really have made it for her rather than giving her the recipe... Sorry Lisa!
Roasted Tomato Soup
28oz Tin Whole Peeled Tomatoes (preferably San Marzano) 8 Cloves of Garlic, peeled, left whole
60ml Olive Oil
Salt & Pepper
1 large Onion, chopped
2 tablespoons Tomato Paste
1 litre of Chicken Broth
2 Slices of Crusty Bread
2 sprigs Rosemary, leaves removed
30ml Olive Oil
Salt & Pepper
Roasting the tomatoes:
Pour the tin of tomatoes (strange I know!) into a large rimmed baking tray, crushing them slightly with your hand as you put them in. Scatter the garlic cloves over the tomatoes, then dribble the olive oil over everything. Pop in the oven and roast until the garlic is soft and mashable, approximately 40 minutes. Stir the mixture a few times during cooking. (When ready, take the tin roasting tray out and using a fork mash the garlic cloves into the tomatoes and set aside).
Whilst the tomatoes are roasting cut the crusty bread into largish cubes and toss in a bowl with the olive oil, rosemary leaves and some salt and pepper. Scatter onto a baking sheet and roast in the same oven as the tomatoes.
Check and toss them every few minutes. They burn quickly so keep a close eye on them. When browned and crunchy, remove them from the oven and set aside and let cool.
Also whilst the tomatoes are roasting start on the base of the soup. Heat the oil in a saucepan and heat to a medium temperature. Add the onion and a couple of pinches of salt and pepper. Stir and cook for a minute, then turn the heat to low and put the lid on the saucepan. Leave to cook for 20mins, making sure the onion doesn't color or brown.
When the onions are soft and translucent, turn the heat up and add the tomato paste. Cook, stirring for 2 mins, then add the roasted tomatoes and broth and bring to the boil. Reduce the heat and simmer for 30mins to allow the flavors to develop and intensify, whilst the soup reduces.
Turn the heat off and let the soup cool slightly. Blend the soup with an immersion blender, without scalding yourself.
Slowly warm the soup again, put into your soup bowls or mugs and sprinkle with the croutons, or a few drops of sour cream, or both.