One last soup for January, National Soup Month.
This soup is excellent.
Williams Sonoma Roasted Tomato Soup
Roasting intensifies the sweetness of the tomatoes, caramelizing the sugars and producing a rich-tasting soup with wonderful depth of flavor. Bread is added to help thicken the soup and give it more body.
The garnish is optional.
3 lb. plum tomatoes, cored and halved
8 fresh thyme sprigs
4 garlic cloves
Salt and freshly ground pepper, to taste
5 Tbs. olive oil
1 yellow onion, chopped
3 cups chicken stock
4 slices country-style bread, toasted
Garnish:
1/2 cup mascarpone cheese
1/2 cup grated Parmigiano-Reggiano
cheese
Preheat an oven to 275°F.
Arrange the tomato halves, cut sides up, on a baking sheet. Scatter the thyme sprigs and garlic on top of the tomatoes. Season with salt and pepper and drizzle with 3 Tbs. of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst, about 2 hours.
Meanwhile, in a small bowl, using a rubber spatula, stir together the mascarpone and Parmigiano-Reggiano cheeses until smooth. Cover and refrigerate until ready to use.
Pass the roasted tomatoes through a tomato press according to the manufacturer's instructions. In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock and bread and simmer for 5 minutes.
Using a stick blender or blender, puree the soup and season with salt and pepper. Divide the soup among 6 warmed soup bowls and top each with a dollop of the mascarpone and Parmigiano-Reggiano cheese mixture.
Serves 6.
Williams-Sonoma Kitchen.
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