Cravings: Roasted Tomato Soup, pg. 43
Bianca here again, sharing a recipe from one of my favorite cookbooks! Chrissy Teigen's Roasted Tomato Soup.
So Fall came and went with a bang. Now it's Winter, and we're all freezing. However- the best way to warm your apartment is to make roasted tomato soup. Turn the oven on, let the roasty, toasty tomato smell fill your home and then make some deliciously tangy soup. I always tell my husband that if he would let me, I would make soup for dinner every single day. It is one of my favorite foods and definitely my favorite comfort food. This is the perfect soup to make during the Fall/Winter months because even though tomatoes aren’t at their best, (it’s okay little tomatoes, we can’t always be at our best all of the time) roasting them brings out their natural sweetness.
I have been staring at my cookbook stash all Summer and Fall so far and have not had time to make anything because I’ve been to busy with wedding planning, but now that it’s over, I knew I wanted to make something out of Chrissy Teigen’s cookbook, Cravings. I LOVE this cookbook and I LOVE Chrissy. She has my (everyone’s) dream life. She’s married to John Legend (Oh My God...), has the cutest child ever, Luna, gets to cook all day and travel everywhere, and she’s a damn gorgeous model. OKAY THEN. So, when I had the craving for soup I knew I had to make her Roasted Tomato Soup and believe me, you will not regret making this deceptively simple, but tangy and comforting soup (just don’t burn your house down while roasting the tomatoes plz). Make some crunchy, gooey, grilled cheese or some garlicky croutons and eat like 3 bowls of it for dinner.
Also, you should buy her book because it is amazing, simple, not pretentious at all and her descriptions are downright funny and be on the lookout for her next book, which is hopefully coming out soon! Get your copy here!
Alright, it’s soup season ya’ll! Let’s go!
Roasted Tomato Soup
Recipe by Chrissy Teigen, Cravings
Yields: 4 Servings
Total Time: 1 hour 45 minutes
For the Tomatoes
4 pounds ripe tomatoes (Roma, vine-ripened, whatever)
¼ cup extra virgin olive oil
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
For the Soup
3 herb sprigs (rosemary, thyme, oregano, whatever) plus more for garnish
2 tablespoons extra virgin olive oil
1 small onion, finely diced
5 cloves garlic, minced
2 ½ cups low sodium chicken broth
Kosher salt and freshly ground black pepper
Roast the Tomatoes:
Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with foil.
Halve the tomatoes or quarter the if they are large. Arrange the tomatoes on the baking sheet cut side up. Drizzle with oil, then sprinkle with salt and pepper. Roast until softened and the edges are charred, 30-45 minutes.
Make the Soup:
Tie the herbs with a piece of twine into an herb bundle.
In a large saucepan, heat the oil over medium high heat. Add the onion and cook until softened (6-8 minutes). Add the garlic and cook for one minute more. Add the roasted tomatoes to the ban and break them up with your spoon. Add the broth and the herb bundle and bring to a boil. Then reduce the heat and simmer until thickened, 25-30 minutes.
Discard the herb bundle. Transfer the soup to a blender and puree until almost smooth. Season to taste with salt and pepper. (I used my immersion blender to the blend the soup, saves on dishes and avoids a hot soup explosion, but you do you.)
Enjoy with toppings like more herbs, croutons, crackers, grilled cheese, (yes grilled cheese is a topping)
Get your soup on!