Icy Tomato Soup

Plum tomatoes, cherry tomatoes and tomato paste ensure that this soup is ultra-tomatoey.

 

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  • Servings: 6
KEY: Summer, Trends, Roasting, American, Soups & Stews, Make Ahead, Vegetarian, Dinner, Lunch

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Ingredients

  • 2 1/2 pounds plum tomatoes, coarsely chopped
  • 3 cups water
  • 1 tablespoon tomato paste
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • Pinch of granulated sugar
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
  • 1 pint cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon confectioners' sugar
  • 2 tablespoons chopped dill

How to make this recipe

  1. In a medium saucepan, combine the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar. Simmer over moderate heat, stirring a few times, until the tomatoes are very tender, about 20 minutes. Add the cream and simmer for 1 minute.
  2. Puree the soup in a blender and pass it through a coarse strainer into a medium bowl. Season with salt and black pepper. Refrigerate the soup until cold, about 1 hour.
  3. Meanwhile, preheat the oven to 375°. Spread the cherry tomatoes on a rimmed baking sheet and toss with the olive oil, confectioners' sugar and a large pinch of salt. Bake for about 10 minutes, until the skins start to wrinkle. Transfer the tomatoes to a bowl and toss with the dill.
  4. Ladle the soup into bowls, garnish with the roasted cherry tomatoes and serve.
Contributed By Photo © Quentin Bacon Published January 2011

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