Tomato Soup the Way a Chef Might Make It

Chow on 03.07.12
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Photos by Adam and Joanne Gallagher, Inspired Taste

Tomato soup has to make the top 20 list of best comfort foods. This variation uses lemon and thyme to brighten up sweet, roasted tomatoes. Make this now and enjoy, then save some and freeze for a quick meal next week.

Here’s how to make it.

Tomato Soup with Lemon and Thyme

Quarter a bunch of tomatoes. Then, throw the tomatoes, some thyme sprigs, garlic cloves and a few strips of lemon zest onto a baking sheet. Drizzle with olive oil on top, season with salt, and toss.

Roast everything in the oven until the tomatoes begin to caramelize around the edges. Discard the thyme sprigs and any large lemon strips.

Tomato Soup with Lemon and Thyme

Next, heat a large pot over medium heat, and cook two onions that have been coarsely chopped. When the onions have softened, add the roasted tomatoes and garlic cloves.

Tomato Soup with Lemon and Thyme

Now, add chicken stock and a large can of tomatoes. Simmer for 30 minutes, then, working in batches, pass everything through a food mill. Or, use a blender.

Tomato Soup with Lemon and Thyme

Season the soup to taste, and pour in some cream or half-and-half. Serve as is, with croutons or with some crumbled blue cheese on top.

Tomato Soup with Lemon and Thyme

Tomato Soup with Lemon and Thyme Recipe
Recipe and Photos by Adam and Joanne Gallagher of Inspired Taste food blog for Jaden Hair of Steamy Kitchen
Prep time: 15 mins
Cook time: 1 hour 25 mins
Total time: 1 hour 40 mins
Serves: 6

•    3 pounds ripe tomatoes, quartered
•    4 sprigs fresh thyme (substitute 2 teaspoons dried thyme leaves)
•    4 whole garlic cloves, skins removed
•    4 strips lemon zest, each 1/4-inch wide and 2 inches long
•    4 tablespoons olive oil
•    1 tablespoon salt
•    2 cups chopped onions (about 2 onions)
•    1 (28-ounce) can diced tomatoes with juice
•    4 cups (1 quart) chicken stock
•    1/4 cup half and half
•    salt and pepper to taste

1.    Preheat oven to 400 degrees Fahrenheit.
2.    Toss tomatoes, garlic, thyme sprigs, lemon zest, 2 tablespoons of olive and 1 tablespoon of salt together.
3.    Spread tomatoes in 1 layer on a baking sheet and roast for 45 minutes or until the edges of the tomatoes begin to caramelize. Once roasted, remove and discard thyme sprigs and lemon zest.
4.    In a large stockpot over medium heat, sauté the onions with the remaining 2 tablespoons of olive oil for 5-10 minutes until the onions begin to brown.
5.    Add the oven-roasted tomatoes and garlic, including the liquid on the baking sheet, canned tomatoes and chicken stock. Bring to a boil and simmer uncovered for 30 minutes.
6.    Pass soup through a food mill fitted with the coarsest blade, or blend using an immersion blender or blender.
7.    Add back to the pot, then add half and half. Taste for seasoning and serve hot.

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