Grilled Tomato Soup - Fox News Radio
Grilled Tomato Soup
For this soup, I use the word “grilled” even though the tomatoes are actually broiled. That’s because in some parts of the world, the broiler is actually called the grill. The main point is that the tomatoes get a nice char before they’re turned into soup, which makes for sweeter and more complex flavors.
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3 pounds Roma tomatoes, cored and cut in half lengthwise (or use any juicy variety of seasonal tomato)
2 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons tomato paste
2 (3-inch) sprigs thyme
2 small sprigs basil with leaves (about 5 leaves on each sprig)
½ cup vegetable stock chicken stock or water plus, more as needed
Place an oven rack about 6 inches below the heating element and preheat the broiler.
Put the tomatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Broil until the tomatoes are bubbly, charred in places, and somewhat sunken, 8 to 10 minutes.
Meanwhile, place 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until limp, 5 or 6 minutes. Add the garlic and stir constantly until softened.
Transfer tomatoes to the skillet, juice and all. Add the tomato paste, thyme, and basil and cook over medium heat, breaking up the tomatoes with a wooden spoon, until the flavors begin to meld, about 5 minutes.
Remove the herbs and transfer mixture to a food processor. Add the stock and remaining 2 tablespoons butter, and process until smooth. Taste and add salt and pepper as needed. If the mixture is too thick, add additional stock or water 2 tablespoons at a time.
Makes 4 to 5 cups, depending on the amount of liquid you add at the end, and serves 4 people
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