Roasted tomatoes
March is not tomato season, but cravings for a bowl of fresh tomato soup rarely subside. Roasting tomatoes in the oven enhances and intensifies their sweetness, and adding a combination of aromatics and brown sugar rounds out the flavor, transforming this out-of-season fruit into a deeply flavorful soup base.

Nearly any combination of bread and cheese is a natural partner to tomato soup. Garlic-rubbed crostini you can dip into the soup is a match made in heaven. This recipe calls for a baguette, which has a hearty crust and delicate crumb. First, toast the bread and then rub each slice with garlic, covering the top with Parmigiano-Reggiano and broiling until golden brown to create a savory, crisp complement to the sweet, fragrant roasted tomatoes.

 

roasted tomato soup
Roasted Tomato Soup with Garlic-Parmesan Crostini
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Servings
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Servings
4
roasted tomato soup
Roasted Tomato Soup with Garlic-Parmesan Crostini
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Votes: 0
Rating: 0
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Servings
4
Servings
4
Ingredients
Tomato Soup
  • 4 pounds plum tomatoes halved
  • 1/4 cup extra-virgin olive oil plus more for serving
  • 2 small shallots thinly sliced
  • 2 garlic cloves finely minced
  • 2 teaspons finely chopped fresh thyme
  • 1 tablespoon light brown sugar or honey
  • 2 teaspoons kosher salt
  • 1/2 teaspoon finely ground black pepper
  • 1 tablepoons chopped fresh basil
  • 2 1/2 - 3 cups low sodium chicken broth or vegetable broth
Crostini
  • 1/2 baguette thinly sliced on the bias
  • 6 tablespoons extra-virgin olive oil
  • 1 garlic clove peeled
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh parsley
Instructions
  • Make the soup: adjust the oven rack to the lowest position and preheat the oven to CONVECTION/ROAST 375°F. Place the tomatoes, oil, shallots, garlic, thyme, brown sugar (or honey), salt, and pepper on the WOLF GOURMET baking pan and toss to combine. Arrange the tomatoes into a single layer and roast until very soft and the pan juices begin to caramelize, 1 to 11⁄4 hours. Remove from the oven and let cool.
  • Working in batches if necessary, scrape the tomatoes and their juices into a blender or food processor along with the basil. Add 1 cup of the chicken (or vegetable) broth and puree, adding more broth, 1⁄2 cup at a time, until the soup reaches the desired thickness. Transfer the soup to a medium saucepan and warm over low heat while making the crostini.
  • Make the crostini: set the oven to TOAST. Brush both sides of each bread slice with oil, then arrange on the oven rack. Toast until golden brown (no need to flip the bread).
  • Remove the bread from the oven and, working quickly, rub 1 side of each baguette slice with the garlic clove and sprinkle with Parmigiano-Reggiano. Set the baguette slices on the WOLF GOURMET baking pan and broil until the cheese is just golden, about 2 minutes. Remove from the oven and sprinkle with parsley. Ladle the soup into bowls and serve with the crostini and drizzled with a little olive oil.

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