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!
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.
Recipe: 2 to 4 Servings
- 8 Large Tomatoes
- 4 to 6 Cloves of Garlic – minced
- 4 Teaspoons of Thyme (dry or fresh)
- 1/2 Packed Cup Fresh Basil leaves chopped finely
- 1/4 Cup Extra Virgin Olive Oil
- 1 1/2 teaspoons of Sea Salt
- 1/2 White Onion
- 1/3 Cup Dry White Wine
- 1 Cup Filtered Water (Optional)
- 2 Tablespoons Extra Virgin Olive Oil
- 3/4 Teaspoon Sea Salt or to taste
- 1/4 Teaspoon Black Pepper
Chili Olive Oil – optional
- 1 Cup Extra Virgin Olive Oil
- 8 Dried Thai Chilies or Arbol
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.
Pre-heat oven to 350 degrees.
Bake for 30 minutes then turn the oven to 400 and bake for 15 more minutes.
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.
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.
Add everything to a food processor or blender in 2 batches and puree until smooth.
Pour back into the saucepan, cook until hot.
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.