Roasted Tomato Soup (Sunny Anderson Style)
This recipe comes from Sunny Anderson of the Food Network. It is our favorite soup We have made it too many times to count. The original recipe calls for vegetable stock, but I use chicken stock. If the tomatoes look puny, add a couple more. It's really not rocket science. You can't mess this up
This recipe comes from Sunny Anderson of the Food Network. It is our favorite soup We have made it too many times to count. The original recipe calls for vegetable stock, but I use chicken stock. If the tomatoes look puny, add a couple more. It's really not rocket science. You can't mess this up
- 2 tablespoon balsamic vinegar
- 1 can tomato paste 6 oz.
- 8 roma tomatoes halved and seeded, more if desired
- 2 red peppers quartered and seeded
- 1 medium onion quartered and layers seperated
- 8 cloves garlic crushed, more if desired
- 2 stems of fresh thyme 4 if desired
- 4 tablespoon evoo
- 2 pinches salt to taste
- 4 grinds pepper to taste
- 6 cups stock your choice
- 1 basil to garnish, if desired
- Carbohydrate 31.80900625 g
- Cholesterol 10.8 mg
- Fat 11.831515 g
- Fiber 5.66435001386702 g
- Protein 12.72514375 g
- Saturated Fat 2.248279125 g
- Serving Size 1 1 Serving (569g)
- Sodium 548.6065 mg
- Sugar 26.144656236133 g
- Trans Fat 0.668205750000001 g
- Calories 273 calories
Step-by-step
- Preheat oven to 400 degrees.
- Prepare the first four ingredients and place on half-sheet sized baking sheet with lip. Throw thyme stems on top. Drizzle with EVOO and Balsamic. Add salt and pepper. Toss slightly. Arrange so vegetables are mostly cut side down. Bake for 45-50 minutes.
- Remove veg and any juices from baking sheet to dutch oven (or similar) over medium-high heat. Add tomato paste and stir to combine. Add stock. Cover and bring to boil. (About 5 mins.) Reduce heat to low and simmer covered for 20 minutes. Pull thyme stems from mixture. Hit with immersion blender on low, using caution. Several downward passes work best. Blend to desired consitency. Serve with basil chiffonade as garnish, if desired.
Deep crimson and fragrant with caramelized sugars, roasted tomato soup carries the concentrated sweetness of summer fruits intensified by dry heat. Roasting romas at four hundred degrees Fahrenheit for forty-five to fifty minutes shrinks the cellular walls of the flesh while concentrating natural glutamates. When checking for doneness visually without a thermometer, look for skins that have charred spots at the edges and onions that yield entirely to a paring knife without resistance.
Ideal Accompaniments
Pairing a rich, blended vegetable soup requires balancing acidity with fat and texture. Thick slices of country-style sourdough bread brushed with extra virgin olive oil and toasted until golden provide a structural crunch that contrasts against the velvety puree. Hard cheeses like aged pecorino or sharp cheddar offer salt and umami notes that cut through the natural sweetness of roasted red peppers and tomatoes.Blending Technique
Achieving a uniform texture relies on proper equipment and safety measures. Transferring the hot ingredients into a heavy-bottomed Dutch oven before running an immersion blender on low speed prevents scalding splatters. Pulling out the woody thyme stems prior to blending ensures the final liquid remains smooth without fibrous interruptions.
