Roasted Tomato Soup

By chris5863

This tomato soup is comforting, thick, and creamy, though there's no cream in it. The tomatoes are roasted first, then cooked again with a base of onion, celery, leeks, and herbs. The soup is twice blended, first through a food mill and then with an immersion blender. It may sound complicated, but believe me, that final puree with the immersion blender really pulls all the flavors together and makes a superior soup. You're making a large quantity here, so your efforts will get you two batches, one for the freezer and one for tonight's dinner. Don't bother making it if all you can find are hard, pink tomatoes. Juicy heirlooms, such as Cherokees or Marvels, are best, but good Romas will work too. If you're using juicy farmers' market tomatoes, you'll need 5 pounds; if you're using Romas, which are fleshier but not as intensely flavored, use 6

Ingredients

• 5 to 6 pounds vine-ripened tomatoes
• 2/3 cup extra virgin olive oil, plus additional for drizzling
• Kosher salt
• Freshly ground black pepper
• 6 ounces country bread, preferably whole wheat or non-seeded rye,
• cut in 1-inch cubes, plus 6 to 8 slices of baguette, toasted, for garnish
• 1 large onion, coarsely chopped
• 2 stalks celery, with leaves, coarsely chopped
• 1/2 pound leeks (2 small or 1 large), both white and light green parts,
• sliced across the grain 1/2 inch thick and washed (see note below)
• 1 small red bell pepper, roughly chopped
• 1/2 dried red chile, preferably Japanese
• 1 head of garlic (about 3 ounces), broken into cloves
• and roughly chopped (no need to peel)
• A handful of thyme sprigs
• A handful of basil sprigs
• 1/2 small bunch fresh flat-leaf parsley

Preparation

Step 1

1. Preheat the oven to 450 degrees F, with the racks adjusted to the center and the top third. If using round tomatoes, cut them in half at the equator. If using Romas, cut them in half lengthwise. Toss in a very large bowl (or in batches in a smaller one) with 6 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground pepper. Place the tomatoes, cut side down, on one or two baking pans with 1-inch sides, however they'll fit, and pour on the juices from the bowl. Place on the middle and upper racks of the oven and roast for 45 minutes, until the skins are blistered and lightly browned and the tomatoes are soft. Remove carefully from the oven and set aside.

2. Toss the bread cubes with 1 tablespoon olive oil and spread on a baking sheet in an even layer. Place in the oven and toast for 10 to 15 minutes, until crisp.

3. Meanwhile, make the vegetable base. Heat 3 tablespoons olive oil over medium heat in a heavy soup pot or Dutch oven and add the onion, celery, leeks, fresh red pepper; dried chile, and 1/2 teaspoon salt. When the vegetables just begin to sizzle, turn the heat to low and cook, stirring often, for 15 to 20 minutes, until tender and lightly colored. Add the garlic and herbs and cook for another 5 minutes, stirring often.

4. Add the tomatoes, bread cubes, and 1 quart of water to the pot and bring to a simmer. Add 1-1/2 teaspoons salt and 1/2 teaspoon pepper. Simmer 30 minutes, stirring from time to time so that nothing sticks to the bottom and burns.

5. Remove the soup from the heat and put through a food mill fitted with the fine blade. Return to the pot, and using an immersion blender, puree until smooth and silky. Taste and adjust the seasonings.

6. Heat through and serve, garnished with a toasted slice of baguette and a drizzle of olive oil.