I was obsessed with tomato soup one day and came across these large, very green spring onions. So, naturally I took to the kitchen and tried to figure this out. This recipe is extremely basic and relies on the savory/sweet, earthy flavor of roasted garlic. I only use 2 cups of vegetable broth for a thicker soup, as is my own preference. Feel free to add more stock if you like your tomato soup with a thinner consistency.
This recipe has a cousin. For another take on tomato soup, check out how I incorporate some smoked tomatoes and roasted eggplant.
Avoid using the ever-so-popular beefsteak tomatoes for this recipe and reach for the smaller, more flavorful, and juicer vine tomatoes. Roma tomatoes might also work, just be sure to use more of them because they’re so darn small. And if you really want to add some kind of protein, tomato soup is yummy with the silky egg yolk of a poached egg.
for tomato soup
Ingredientsfor tomato soup
- 14 vine tomatoes
- olive oil
- 1 bulb garlic (about 8 to 10 cloves)
- 3 stalks spring onions
- 1 bay leaf
- 8-10 sprigs thyme
- 3 teaspoons kosher salt
- freshly ground black pepper to taste
- 2-4 cups vegetable broth (adjust to your liking)
- 1/4 cup heavy cream
- Pre-heat an oven (or toaster oven) to 350 degrees. Meanwhile, fill a large pot half way with salted water and bring to a boil over high heat. With a paring knife, cut an “x” in the bottom of the tomatoes. Once water is boiling gently place tomatoes in boiling water until skins start to separate from the flesh, about 20 minutes. Remove from heat, and set aside to cool in a colander.
- Peel the outer loose husk of garlic and slice pff upper 1/3 of garlic bulb. Coat garlic bulb with olive oil, sprinkle with salt, and roast until cloves are cooked through and top is browned, about 20 minutes. Once cool, remove each garlic clove from the bulb with a butter knife and set aside.
- Finely chop spring onions crosswise. Tie thyme sprigs with kitchen twine. In a large pot over medium heat, sauté roasted garlic, spring onions, bay leaf, thyme and salt in 1/4 cup of olive oil. Stir occasionally.
- Peel skins from cooled tomatoes and use a paring knife to remove the cores. Pulse peeled tomatoes in a food processor until desired soup texture.
- Add the tomatoes, heavy cream, and vegetable stock to the mixture, and cook at a low boil for half an hour, stirring frequently.
- Temporarily remove bay leaf and gently slide the thyme sprigs between 2 fingers to release only the leaves into the soup. Pulse soup in food processor or blender until desired texture is achieved. Return soup and bay leaf to the pot and simmer for another 30 minutes, stirring frequently. Sprinkle in black pepper just before serving.
- As always, tomato soup is best after allowed to sit for a while, preferably overnight.
Yield: 4 to 6 servings