A Labor Day of Love…for Tomato Soup

A Labor Day of Love…for Tomato Soup

So, Labor Day is here (or past depending on when you are reading this) and we already have leaves in the yard.  I’m not complaining….Fall is my spirit season.  The cooler weather, the changing colors and comfort food makes me happy….really happy.

I was walking a lot in my yard this past week and enjoying a breeze as it whipped through my hair like a supermodel under a fan in a photoshoot (okay….I’m pushing it here but you’ve got the picture.)

The handful of leaves were rattling behind me as I stopped to pick more from my bountiful crop of tomatoes.  As I plucked those beauties of the vine, I’d hear a crinkle.  I’d grab another and hear a rustle.  It was building up this weird frenzy in me.

I don’t usually rush seasons but at that moment I wanted it to be fall and I wanted a bowl of something warm and soothing in front of me.  And then it hit me….no…not a thought….a big tomato fell off the vine and bopped me on the head.

I know what I can do….I can make tomato soup but not just any tomato soup…..an epic, history making tomato soup….a hybrid of French Onion Soup and Tomato soup!!!!  It will be bright red with complementing tastes of sweet and acidic.  It will be filling but not heavy.  And yes, it will have a nice big chunky of toasty bread on top with melty cheese.  (It was a very Newtonian moment….minus the apple and a contribution to the world of science.)

After I checked myself for a tomato concussion (don’t laugh….they are real….people are just too embarrassed to talk about it), I got working.

I sliced 5 pounds of my roma tomatoes in half, sprinkled them with basic Italian spices and roasted them. I caramelized a sweet onion in a large Dutch Oven.  Bread was toasted and smeared with fresh chopped basil and garlic and cheese was grated.  I could picture it and my mouth was watering…..and guess what….it came together perfectly.

Now I am trying not to pat myself on the back too much but if you do ONE recipe ever on Felt Like a Foodie….do this one.  It may seem like a lot of steps but it will be worth it.  The anticipation will be great….but just like the changing of the seasons…..it will be worth the wait.Epic Roasted Tomato Soup (An easy print version will be below this)

This is going to take a few hours so read the ENTIRE recipe so you can set up your timeline

Ingredients

1 large sweet onion, thinly slice

Extra virgin olive oil….the good bottle

3 Cloves garlic, smashed

5 pounds roma tomatoes

2 Tbsp favorite Italian Spice Blend (Sun of Italy is my favorite.)

4 cups chicken stock (I used stock for no other reason than I didn’t read the container and thought it was broth)

2 cups chicken broth

Salt/Pepper

A hearty cup of FRESH basil

3 more cloves of garlic

¼ cup parmesan cheese

4-6 slices of good crusty bread (it just depends on your bowl size and how you are splitting up the soup)

½ pound of provolone, grated or use the extra thin sliced stuff for sandwiches

Directions

Oven 325

Prepare two baking sheets with parchment paper.

Core and slice the tomatoes lengthwise in half and place skin side down on parchment paper in a single layer.  I leave the seeds because I feel too much flesh is lost if you remove them.

Sprinkle the tomatoes with the Italian seasoning and salt.  (Just sprinkle it on….it will all eventually go into the same pot)

Roast for 1 hour and check on them.  They should be getting a little wrinkly.  Continue to roast them another hour but watch so they don’t burn. A little brown is good.

While your tomatoes are roasting, put a large 5-quart Dutch Oven on your stove over medium low heat with about 2-3 tablespoons of olive oil.

Add the onion and coat the pieces with oil. They should be glossy but not saturated in oil.

Let them slowly caramelize over the medium low heat. Low and Slow.  Don’t try to rush it.  You’ve got plenty of time while your tomatoes are cooking.

Stir the onions occasionally. (It took mine about 90 minutes.)

Add the garlic and cook for another 15-20 minutes.

Ding…. everything is done and you should set your oven now to low broil.

Let the tomatoes cool a smidge and then puree them and your onion/garlic in your blender.  Feel free to add some of your broth or stock if it seems to chunky.

Here is the hard part but it is essential…. strain it through a chinois or a super fine sieve back into your Dutch Oven.  Use your spatula (or spouse, child, neighbor) to smash as much of the tomato mixture through.

Once again, feel free to use your broth/stock to loosen up the tomatoes.

You should have about ½ cup of pulpy tomatoey stuff left….you can pitch it or smear it on some bread.  (It is tasty!)

All of broth/stock can be added at this point and stir it all together.

Let it simmer over medium low for about 20 minutes, stirring often

Taste for seasoning….maybe a little salt

Toast your bread under the broiler.  I didn’t add any extra butter or oil…yet.

Chop your basil and remaining 3 cloves of garlic together.

Mix in your parmesan.

Put a little aside for a final garnish but use the rest to smear on top of the toasted bread.

This is where the magic happens….

Place 4 oven safe food dishes on a baking sheet.

Fill each one with soup.

Gently place on of the basil breads on top of the soup and top with the provolone cheese.

Place the cookie sheet under the broiler for about a minute.  (This is where you need to watch it and make sure you don’t overdo.). You want your cheese to melt.

Remove from oven and add a smidge more of the basil on top and some cracked pepper if you are a pepper lover….which I am.

Warn your guests that the bowls will be hot and serve.

Enjoy!!!!

Epic Roasted Tomato Soup
Author: 
 
Don't be scared of the time commitment on this one....it is more oven/stove time than physical hands on time.
Ingredients
  • 1 large sweet onion, thinly slice
  • Extra virgin olive oil….the good bottle
  • 3 Cloves garlic, smashed
  • 5 pounds roma tomatoes
  • 2 Tbsp favorite Italian Spice Blend (Sun of Italy is my favorite.)
  • 4 cups chicken stock (I used stock for no other reason than I didn’t read the container and thought it was broth)
  • 2 cups chicken broth
  • Salt/Pepper
  • A hearty cup of FRESH basil
  • 3 more cloves of garlic
  • ¼ cup parmesan cheese
  • 4-6 slices of good crusty bread (it just depends on your bowl size and how you are splitting up the soup)
  • ½ pound of provolone, grated or use the extra thin sliced stuff for sandwiches
Instructions
  1. Oven 325
  2. Prepare two baking sheets with parchment paper.
  3. Core and slice the tomatoes lengthwise in half and place skin side down on parchment paper in a single layer. I leave the seeds because I feel too much flesh is lost if you remove them.
  4. Sprinkle the tomatoes with the Italian seasoning and salt. (Just sprinkle it on….it will all eventually go into the same pot)
  5. Roast for 1 hour and check on them. They should be getting a little wrinkly. Continue to roast them another hour but watch so they don’t burn. A little brown is good.
  6. While your tomatoes are roasting, put a large 5-quart Dutch Oven on your stove over medium low heat with about 2-3 tablespoons of olive oil.
  7. Add the onion and coat the pieces with oil. They should be glossy but not saturated in oil.
  8. Let them slowly caramelize over the medium low heat. Low and Slow. Don’t try to rush it. You’ve got plenty of time while your tomatoes are cooking.
  9. Stir the onions occasionally. (It took mine about 90 minutes.)
  10. Add the garlic and cook for another 15-20 minutes.
  11. Ding…. everything is done and you should set your oven now to low broil.
  12. Let the tomatoes cool a smidge and then puree them and your onion/garlic in your blender. Feel free to add some of your broth or stock if it seems to chunky.
  13. Here is the hard part but it is essential…. strain it through a chinois or a super fine sieve back into your Dutch Oven. Use your spatula (or spouse, child, neighbor) to smash as much of the tomato mixture through.
  14. Once again, feel free to use your broth/stock to loosen up the tomatoes.
  15. You should have about ½ cup of pulpy tomatoey stuff left….you can pitch it or smear it on some bread. (It is tasty!)
  16. All of broth/stock can be added at this point and stir it all together.
  17. Let it simmer over medium low for about 20 minutes, stirring often
  18. Taste for seasoning….maybe a little salt
  19. Toast your bread under the broiler. I didn’t add any extra butter or oil…yet.
  20. Chop your basil and remaining 3 cloves of garlic together.
  21. Mix in your parmesan.
  22. Put a little aside for a final garnish but use the rest to smear on top of the toasted bread.
  23. This is where the magic happens….
  24. Place 4 oven safe food dishes on a baking sheet.
  25. Fill each one with soup.
  26. Gently place on of the basil breads on top of the soup and top with the provolone cheese.
  27. Place the cookie sheet under the broiler for about a minute. (This is where you need to watch it and make sure you don’t overdo.). You want your cheese to melt.
  28. Remove from oven and add a smidge more of the basil on top and some cracked pepper if you are a pepper lover….which I am.
  29. Warn your guests that the bowls will be hot and serve.
  30. Enjoy!!!!

 

2 Comments

  1. I hope our neighbors don’t read your blog or they won’t be giving away their excess tomatoes anymore. Sounds like a recipe for a rainy fall afternoon. Yummy delish! Love, Cuj

    1. Author

      I think I’ve canned enough tomatoes that I can have some in the winter too!!!

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