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Roasted Tomato Soup


When tomatoes are oven-roasted at a low temperature, their flavor becomes very concentrated. When they're then pureed, even dead-of-winter plum tomatoes make a delicious soup that tastes like summer. Sally Schneider often serves this with a dollop of fresh herb cream.

  1. 3 pounds ripe tomatoes
  2. 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  3. 3/4 teaspoon sugar
  4. Salt and freshly ground pepper
  5. 3 tablespoons minced shallots
  6. About 2 3/4 cups chicken stock or canned low-sodium broth
  1. Preheat the oven to 325°. Halve the tomatoes lengthwise through the stem; quarter larger tomatoes. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil to coat.
  2. Arrange the tomatoes, cut side up, on a large baking sheet and sprinkle with the sugar and salt and pepper. Roast the tomatoes for about 2 hours, or until most of their juices have evaporated and they are just beginning to brown. The tomatoes should look like dried apricots and hold their shape when moved.
  3. Heat the remaining 1 teaspoon of olive oil in a small skillet. Add the shallots, cover and cook until they are soft and just beginning to brown, about 5 minutes. Transfer the shallots to a food processor, add the tomatoes and puree. With the machine on, drizzle in the chicken stock and process until incorporated.
  4. Pass the soup through a coarse strainer into a clean saucepan and bring to a simmer. Season with salt and pepper. Ladle the soup into warmed bowls and serve hot.
Notes One Serving Calories 123 kcal, Protein 4 gm, Carbohydrate 16 gm, Cholesterol 2 mg, Total Fat 6.4 gm, Saturated Fat 1.2 gm

Suggested Pairing

Pair with an Italian Pinot Grigio.



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