Butter Roasted Tomato Soup

When I first saw this recipe from Bon Appétit, which was for a sauce for pasta – I immediately thought it would make a great soup – especially since tomatoes & butter are bezzy mates when cooked together. I also thought it might add some oomph to good ol’ tomato soup. I was not wrong.

I know that tomato soup is a fave of many, but somehow has never been one of mine. That, in essence sums up why I keep looking for ways to improve or add to the experience.

While the recipe did not specify what to do with the liquid from the canned tomatoes, I saved it and used it in place of some of the stock, added at the end. Cucina povera at it’s finest~

In the past, I’ve added accoutrement like… grilled cheese croutons. Oh yea. You make your fave grilled cheese, cut into appropriate sized cute little squares and presto – some of the tastiest croutons your soup has ever seen.

Most recently, in my now GF days… it was Parmesan Crisps. You basically make what’s a cheese cracker. Using only freshly grated Parmesan, make mounds of about 1 tablespoon of cheese on a parchment lined baking sheet and bake. YUM. Best to serve these on the side though, so they remain crisp. If you do put them in the soup, they’ll probably melt and turn into goo. That’s my guess. If you try it and that’s off, let me know.


Butter Roasted Tomato Soup

Doing without the anchovies is your prerogative. I did use them… nobody could tell. Much like using fish sauce in a recipe, they provided a nice little background hum. To make this vegan, use veg stock or water and nix the dairy at the end. Ditto the anchovies. Makes 4 servings.

1 28-oz. can whole peeled tomatoes
8 garlic cloves, peeled, crushed
2 anchovy fillets packed in oil
¼ cup (½ stick) unsalted butter, cut into small pieces
½ teaspoon crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Stock: chicken or vegetable, approx. 2 – 3 cups (enough to add for soup consistency)
*Saved juice from the tomatoes – replace for stock as desired
A splash of milk or cream to finish, if desired

Preheat oven to 425°.

Combine tomatoes (crushing them with your hands) garlic, anchovies, butter & red pepper flakes in a 13×9” baking dish; season with salt & pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, about 35 minutes.

Using a potato masher or fork, mash to break up garlic and tomatoes.

Add the mixture to a deep pot, and puree using a hand blender. Stir in your stock/liquids until you’re at the consistency you like – I kept it on the thick side. If you want it as a really smooth purée, pass it through a fine strainer.

Check the seasoning and add milk/cream if using.

Heat if serving right away, otherwise cover and store in fridge.



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