comforting soup for colder days...
In late summer & early fall I make as much roasted tomato soup as possible. I like to freeze some for the winter months too. It’s a simple, comforting recipe that takes minimal effort. The parmesan pita crisps are the perfect side snack for dipping – don’t pass on making them!
Once there are signs of fall I start to make soups, and this is one of my favorites. Late summer and early fall tomatoes are at their peak, and roasting them helps to bring out their sweet, bright flavor. It is one of the easiest soups that you can make, and it can easily be made without the cream if you would prefer a lighter version.
Roasted Tomato Soup:
- 4 pounds tomatoes, quartered and stems removed
- ¼ cup olive oil
- 2 medium sweet onions, peeled and quartered
- 15 peeled garlic cloves
- 1½ teaspoons salt
- ½ teaspoon pepper
- 3 to 4 cups chicken or vegetable broth
- ½ cup heavy whipping cream (optional, or use coconut cream for a vegan version)
- 10 fresh basil leaves or sprigs
- 2 fresh pita rounds, split in half and then cut into quarters
- ¾ cup grated Parmesan or Grana Padano
- 6 tablespoons melted salted butter
- Salt & pepper
- Heavy whipping cream (optional, or use coconut cream for a vegan version)
- Basil sprigs
- Flakey sea salt
Heat the oven to 425° F. Put the tomatoes, onions, garlic, olive oil, salt and pepper into a roasting pan and bake for 30 minutes, or until the tomatoes are crispy and caramelized at the edges and the onions and garlic are soft and fragrant. While the tomatoes are roasting, heat the broth in a large pot on the stove.
Pour the tomatoes into the soup pot with the broth and fresh basil. Using a hand-held emersion blender, purée the soup in the pot until very smooth, or put the soup into a blender (in batches) and process until smooth. If the soup is too thick, add more broth. Taste soup and add more salt and pepper if needed.
Cut the pitas and place them on a baking sheet. Brush them with the melted butter, then top with grated cheese and a generous sprinkle of salt and pepper. Bake until golden and crispy, about 15 minutes.
Ladle the soup into bowls. Drizzle with a little bit of heavy whipping cream if using, a drizzle of good olive oil, a sprinkling of flakey sea salt and a few fresh basil leaves. Serve with the pita crisps.