Creamy Roasted Tomato Soup

Preperation time
15 m
Skills level

Serving size
4-6
Country of origin

Preparation time: 15 m
Cooking time: 45 m
Servings: 4-6

Ingredients

  • 2 small containers mini heirloom tomatoes, cut in half
  • 4 beefsteak tomatoes, chopped
  • 1 cup milk, warmed or half and half (not necessary to warm)
  • 1/2 (28-ounce) can tomato sauce with basil
  • a good quality extra virgin olive oil
  • Ground sea salt and black pepper to taste
  • Garnish with Pecorino Romano Cheese, dried parsley flakes or basil ribbons
  • High-speed blender
Recipe Type:
Course:

This soup is especially good in the summer when tomatoes are ripe. It combines heirlooms and beefsteaks, and the twist is that you roast them in the oven then puree. This adds a nice depth of flavor, and the milk adds a delicious creamy texture. Here are the simple directions to a favorite classic.

Preheat oven to 400 degrees. Cut heirlooms in half, and chop the beefsteaks. Place them on a baking sheet lined with parchment paper and drizzle with a good quality extra virgin olive oil and add a pinch of salt. Roast for 30 minutes.

Add to blender once cooled. Have a medium-sized pot set up on the stovetop to transfer the soup once pureed. Puree until creamy and smooth and no lumps remain.

Transfer to pot, add 1 cup of warmed milk along with 1/2 can of tomato sauce. Once this is well combined, puree a second time in two batches.

Season with salt and pepper to taste, and simmer for 15 minutes on low heat.

Garnish with finely grated Pecorino Romano cheese and a sprinkle of parsley flakes or fresh basil ribbons. Or add a little watercress, and some of the roasted heirlooms.

Serve alongside a grilled cheese or my Pepperoni Pinwheels which you can find on my blog.