This is a garden fresh silky Roasted Tomato Herb Soup that is warm and comforting. There is no need for cream as the roasting presses creates a creamy effect. The chili oils add a nice heat element to the blend of flavors. Serve with a glass of Rose wine and some crusty sourdough bread!
My kitchen counter was full of tomatoes that needed to be used up fast, so I adapted Ang’s recipe for caramelized tomatoes except I roasted them and created this most flavorful soup!
I like to add fresh cherry tomatoes and basil on each serving for an added freshness.
I love a crisp glass Rose with this tomato goodness. It’s also great with a Suave or Pinot Gris.
Roasted Tomato Herb Soup with Chili Oil - CaliZona
2 to 4 Servings
Ingredients
Soup
- Roasted Tomatoes - recipe below
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 White Onion
- 1/3 Cup Dry White Wine
- 1 Cup Filtered Water Optional
- 1 Teaspoon Sea Salt or to taste
- 1/4 Teaspoon Black Pepper
Roasted Tomatoes
- 8 Large Tomatoes
- 4 to 6 Cloves of Garlic - minced
- 4 Teaspoons Fresh Thyme or 2 teaspoons dry
- 1/2 Packed Cup Fresh Basil leaves chopped finely
- 1/4 Cup Extra Virgin Olive Oil
- 1 1/2 Teaspoons of Sea Salt
Chili Olive Oil - optional
- 1 Cup Extra Virgin Olive Oil
- 8 Dried Thai Chilies or Arbol
Garnish options
- Chili Olive Oil
- Cherry Tomatoes
- Basil Leaves
Instructions
Tomatoes
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Cut the tomatoes in thirds and place them on a baking sheet. In a bowl mix together the garlic, thyme, basil, oil and salt. Drizzle over all the tomatoes.
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Pre-heat oven to 350 degrees.
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Bake for 30 minutes then turn the oven to 400 and bake for 15 more minutes.
Soup
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While the tomatoes are in the oven, add the onion and the olive oil, then add to a large straight-sided pan. Saute until onions are soft then add the wine and reduce until syrupy. Set aside until tomatoes are ready.
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When the tomatoes are finished cooking, let them cool and peel off the skins. There will be liquid from the tomatoes, you want to add it to the processor too.
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Add everything to a food processor or blender in 2 batches and puree until smooth.
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Pour back into the saucepan, cook until hot.
Chili Oil
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Add oil and chilies to a small pot. Turn the stove on, in between low and medium-low and let simmer for 20 minutes. Remove from heat and let cool then pour into a jar.
