We’re working our way through The Clean Plates Cookbook — recipes using fresh, healthy, sustainable-but-not-out-of-reach ingredients. This warming winter tomato soup is easy to pull off and is perfect for those winter tomatoes you wouldn’t dare eat raw.
Some tomato soups are smooth, creamy and perfect for dipping grilled cheese into. This one is chunky, garlicky and toothsome and perfect for serving alongside a melty open-faced toast or something of that nature. Ready to look your veggies in the eye before you devour them?
- 4 pounds ripe tomatoes, quartered
- 1/4 cup balsamic vinegar
- 12 large garlic cloves, chopped
- 6 tablespoons organic extra virgin olive oil, divided
- fine sea salt, to taste
- freshly ground pepper, to taste
- 2 medium-sized red onions, cut into 1/2 inch dice
- 1/4 cup chopped fresh basil
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 4 1/2 teaspoons finely chopped fresh sage
- Preheat the oven to 500°F.
- In a large bowl, combine the tomatoes, vinegar, garlic, 1/4 cup of the olive oil and a generous sprinkle of salt and pepper.
- Transfer the mixture, along with any accumulated juices, to a large, rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down and roast until charred on the edges, about 40 minutes.
- Set aside to cool slightly, then slip the skins off the tomatoes.
- In a large saucepan or small stockpot over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onions and cook, stirring often, until very soft, about 10 minutes.
- Add basil, parsley and sage and cook, stirring occasionally, for about 1 minute. Stir in the roasted tomatoes, along with any accumulated juices, and 5 cups of water.
- Bring to a boil, lower the heat to a simmer and cook gently to allow the flavors to blend, about 8 minutes. Add more salt and pepper to taste. Serve hot.
Can we recommend a few hot sandwiches to go with that?