Creamy Roasted Tomato Soup

• porções: 4 servings
• tempo ativo: 15 minutes
• tempo total: 1 hour

Ingredientes

2 ⅕ lbs (970 g) fresh tomatoes, quartered*

1 (5 oz or 155 g) large sweet red pepper, sliced

3 (11 oz or 320 g) medium shallots, cut into wedges

1 head of garlic, tops sliced off

Olive oil and kosher salt for roasting

2 cups (480 g) water

1/2 cup (100 g) creamy milk (I use my house blend milk)

4 tbsp olive oil

1/4 cup (55 g) tomato paste

1 tbsp coconut sugar

1-2 tsp aleppo pepper, adjust to preference

2 tsp Diamond Crystal kosher salt, plus more as needed**

1/4 cup finely chopped fresh basil + more for serving

Instruções

Preheat the oven to 450°F and line a large baking sheet with parchment paper.

Roast the veggies and aromatics

Add the quartered tomatoes, sliced peppers, and shallots to the prepared sheet pan. Drizzle generously with olive oil and kosher salt, and toss to coat everything thoroughly. Rub the garlic head with an extra bit of olive oil and nestle between the veggies. I like to place all of the tomatoes cut-side up to prevent them from sticking to the tray (especially if you aren’t using parchment paper). Roast the veggies and aromatics in the preheated oven for 40-50 minutes, or until the shallots and bell pepper have browned on the edges. NOTE: I like to char the peppers and shallots just a bit, because char equals deeper flavor.

Brown the tomato paste

In a small saucepan, heat the olive oil on medium-high heat, and add in the tomato paste. Fry for 3-4 minutes, then sprinkle in the coconut sugar and Aleppo pepper, and fry for an additional 1-2 minutes. Remove from the heat and set aside. NOTE: Browning the tomato paste helps remove the bitter undernote that most tomato has, and enhances it’s flavor. Additionally, blooming the aleppo pepper helps bring out the heat and flavor even more.

Blend everything together

Once the veggies and aromatics are done roasting, carefully remove the skins from the tomatoes (I like to let them cool a bit to make it less hazardous haha) and squeeze out the roasted garlic. Then transfer the roasted veggies and aromatics to a large blender, along with the water, milk, and tomato paste mixture. Blend on low, slowly ramping the speed up to high. Blend the soup for a total of 3-4 minutes or until it’s silky smooth.

Heat and serve

Transfer the soup to a large pot over medium heat and warm until it reaches a soft boil. Season with additional salt if needed and feel free to add more water to the soup depending on how thin you like your soup. Right before serving, stir in the minced basil. Serve the soup with a heavily buttered toasted sourdough, or better yet, a grilled cheese sandwich!

Store any leftovers in a jar in the fridge for up to 5 days.