Roasted Tomato Soup
When the cold weather hits, I often crave hearty tomato dishes. Chili, bolognese, eggs in purgatory, and—of course—soup. This was my first time making a homemade tomato soup, and I have to say it’s quite forgiving. I didn’t achieve the flavor I wanted immediately, but a touch of heavy cream and another quick blend did the trick.
And if you aren’t sold on the soup itself, the bread bowl filled with melty cheese takes it to another level. It sure looks good, and tastes even better as the warm soup softens the bread and each spoonful is hearty and filling.
To top it all off, a quick basil cream with leftover pesto, croutons because no bread can go to waste, and garlic herb goat cheese come together to complement the rich tomato flavor perfectly.
“And if you aren’t sold on the soup itself, the bread bowl filled with melty cheese takes it to another level.”
I served it with parsley and parmesan dusted russet potato oven fries and a quick garlic aioli. Overall, this was a really nice dinner that’s doable in under an hour with very few hands-on tasks. Enjoy!
For the soup:
4-5 medium tomatoes
¼ white or yellow onion
2 garlic cloves
Drizzle of olive oil
1 cup chicken (or vegetable) stock
½ cup heavy cream
2 Tbsp freshly chopped basil
½ Tbsp paprika
Salt and pepper to taste
Toss the tomatoes, onion, and garlic in oil and roast for 20-30 minutes at 400ºF. Let cool a few minutes before adding to a blender with all the other ingredients. Blend until smooth, and heat on the stovetop when ready to serve.
For topping and finishing:
Sourdough bread bowl
Colby jack cheese
Pesto cream
¼ cup heavy cream with 2-3 Tbsp basil pesto
Croutons
Goat cheese
Cut the center out of the bread bowl. Spray lightly with oil and add in shredded Colby jack cheese. Bake for 6-8 minutes at 350ºF, until cheese is melted.
Tear center of bread bowl into small pieces. Toss in olive oil and seasonings of choice (I used a garlic herb blend). Bake for 15 minutes at 350ºF and broil for the last 2 minutes, until crisp.
Add soup into the bread bowl, drizzle pesto cream in a circular motion, and top with croutons and crumbled goat cheese.