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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

  1. 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.
  2. Pre-heat oven to 350 degrees.
  3. Bake for 30 minutes then turn the oven to 400 and bake for 15 more minutes.

Soup

  1. 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.
  2. 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.
  3. Add everything to a food processor or blender in 2 batches and puree until smooth.
  4. Pour back into the saucepan, cook until hot.

Chili Oil

  1. 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.