Get cozy: Cheesy Roasted Tomato SoupSeptember 20, 2012
As those last batches of tomatoes found their way into my CSA box and we started to pull out the long sleeved shirts, tomato soup was calling my name. I mean, I’ve spent all summer looking at people’s roasted tomatoes on Pinterest. It was time to make my own.
I was going for sophisticated. But by the time I finished noodling with this recipe, I ended up with a giddyup-cowboy-kick-in-the-pants kind of soup.
We’ll save sophisticated until next time. (And who am I trying to kid anyway? I haven’t done my hair in a week.)
I noticed a lot of tomato soup recipes calling for sugar or other sweeteners. But with roasted tomatoes (instead of canned) and caramelized onions, there’s plenty of natural sweetness here.
Cheesy Roasted Tomato Soup
3 lbs. organic plum tomatoes
4 cloves garlic, unpeeled
1 onion, chopped
1/4 tsp. red pepper flakes
1 Tbl. dijon mustard
3 cups vegetable or chicken stock
1 cup beer (any kind will do, I used a porter)
2 cups grated organic cheddar cheese, plus more for garnish
salt and pepper
Preheat oven to 400F. Slice tomatoes in half and rub with olive oil – they shouldn’t be swimming in oil, just coated. Arrange tomatoes in baking dishes, skin side down. Sprinkle with salt and pepper. Place garlic cloves in a piece of aluminum foil. Drizzle a little olive oil on them, then season with salt and pepper. Wrap the foil around the cloves to create a packet. Place the packet on the baking dish with tomatoes. Roast for an hour.
Heat 1-2 Tbl. olive oil in a pan over medium-low heat. Add onions and cook until they start to brown. Get ‘em nice and caramelized for the sweetest flavor.
Unwrap the garlic and carefully peel or squeeze out the cloves. Add them to your food processor, along with the tomatoes and onions. Blend and transfer to a soup pot over medium heat. Add red pepper, mustard, stock and beer. When hot, whisk in cheese, one handful at a time. Season to taste with salt and pepper. Serve with more cheese on top.
Generously serves 4.