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Roasted Tomato Soup

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"Roasting the tomatoes with a little brown sugar intensifies the flavors. The acidity of the tomatoes combines with the sweetness of the sugar and takes this dish to a whole new level. But what really makes this recipe sing is a little chemistry. Tomatoes contain alcohol-soluble flavors that can only be delivered to your taste receptors in the presence of alcohol. The red wine makes this basic recipe shine."

List of Ingredients

â—¦ 2 (28-ounce) cans whole tomatoes, drained, with juices reserved
â—¦ 2 tablespoons firmly packed light brown sugar
â—¦ 1 tablespoon unsalted butter
â—¦ 1 onion, preferably Vidalia, very finely chopped
â—¦ 1 tablespoon tomato paste
â—¦ Pinch of ground allspice
â—¦ 2 tablespoons all-purpose flour
â—¦ 2 cups homemade chicken stock or reduced-fat, low-sodium chicken broth
â—¦ ¼ cup dry red wine
â—¦ ½ cup heavy cream or crème fraîche (optional)
â—¦ Coarse salt and freshly ground black pepper


Recipe

Position a rack in the upper third of the oven and preheat to 450° F. Line a rimmed baking sheet with a silicone baking liner.

Working over a fine-mesh sieve set over a bowl and using your fingers, open the whole tomatoes and squeeze as many seeds out as possible (without making yourself completely crazy), catching the juices in the bowl. Discard the seeds and reserve the juices.

Spread the tomatoes in a single layer on the prepared baking sheet. Sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color, about 30 minutes. Cool slightly; remove the tomatoes and transfer to a small bowl.

Melt the butter in a large, heavy saucepan over medium heat. Add the onion, tomato paste, and allspice. Cook, stirring frequently, until the onions are softened, 3 to 4 minutes. Add the flour and cook, stirring constantly, until thoroughly combined. Whisking constantly, gradually add the chicken stock. Add the reserved tomato juices, wine, and roasted tomatoes; cover and bring to a boil. Decrease the heat to simmer, and cook, stirring occasionally, for about 10 minutes.

Using an immersion blender, purée the soup. Leave it coarse and chunky if you prefer a more rustic soup, or purée until smooth for a more elegant soup. Add the cream and heat through, about 3 minutes. (If I am making the creamy flan below, I omit the cream.) Remove from the heat. Taste, adjust for seasoning with salt and pepper, and serve immediately.

Serves 4



• Brilliant Short Recipe: Gruyère Flans

As a child, I loved when Mama served tomato soup and grilled cheese sandwiches. Consider these cheesy, creamy flans a Brilliant grown-up version of that favorite pairing.

Preheat the oven to 350° F. Brush six 1-cup ramekins with 2 tablespoons room-temperature butter. In a blender, combine 1 cup grated Gruyère cheese, 5 large eggs, ¾ cup whole milk, 2 ounces room-temperature cream cheese, a pinch each of freshly grated nutmeg, freshly ground white pepper, and salt. Blend until smooth. Divide the custard among the prepared ramekins, filling each one three-quarters full. Cover each ramekin with aluminum foil and place in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins. Bake until just set but still wiggly and slightly soft in the center, 25 to 30 minutes.

Using a metal spatula or tongs, transfer the ramekins to a rack. Run the blade of a thin metal spatula around the edge of each flan to loosen. When ready to serve, unmold each flan into the center of a warmed shallow soup bowl. Ladle the soup around the flan, season with salt and pepper, and serve immediately.

Serves 6