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Roasted Tomato Soup

Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 4
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Ingredients
 

FOR THE PARMESAN CROUTONS:

  • 3 1-inch thick slices crusty bread, cut into 1” cubes (about 6 cups)
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ cup shredded parmesan

FOR THE ROASTED TOMATOES:

  • 3 12-ounce clamshells cherry tomatoes
  • ¼ cup extra-virgin olive oil
  • Kosher salt

FOR THE ROASTED SHALLOTS:

  • 2 large shallots, sliced into 1/4” rounds
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt

FOR THE ROASTED GARLIC:

  • 1 small head garlic
  • 1 teaspoon extra-virgin olive oil
  • Kosher salt

FOR THE SOUP:

  • 2 cups vegetable stock
  • Kosher Salt
  • Sugar, if necessary
  • Freshly ground black pepper, for serving
  • Extra-virgin olive oil, for serving

Instructions
 

  • MAKE THE CROUTONS: Preheat the oven to 400 degrees.
  • In a large bowl, toss the bread, oil, salt and garlic powder until well combined.
  • Scatter the bread cubes, in a single layer, onto a half sheet pan.
  • Top each cube with a generous pinch of the shredded parmesan.
  • Bake until the bottoms are golden brown and the cheese is crisped, about 8 minutes.
  • PREPARE THE TOMATOES: Decrease the oven temperature to 375 degrees.
  • Spread the tomatoes onto a half sheet pan. Drizzle with the oil, season generously with the salt and toss to coat.
  • PREPARE THE SHALLOTS: Place the shallots in an even layer on a quarter sheet pan. Drizzle with the oil and season with salt.
  • PREPARE THE GARLIC: Trim off the top of the head of garlic to expose the cloves.
  • Place the garlic onto a sheet of aluminum foil and fold up the edges to create a cup.
  • Drizzle the oil over the garlic and season with salt.
  • Fold the foil to seal the garlic and place it onto the sheet pan with the tomatoes.
  • Place the tomatoes and shallot sheet pans into the oven. Roast the shallots until they begin to caramelize around the edges and are softened, about 20 minutes.
  • Roast the tomatoes until they are very wilted, for 50 to 60 minutes. By the time the tomatoes are done, the garlic will be, too.
  • MAKE THE SOUP Carefully squeeze the garlic into a blender pitcher. Add the tomatoes, shallots and vegetable broth. Cover and pulse until smooth.
  • Transfer to a medium saucepan and warm over medium heat, stirring often.
  • Season with salt and sugar, to taste.
  • To serve, ladle the soup into a shallow bowl. Top with a handful of croutons and finish with some freshly ground black pepper and a drizzle of extra-virgin olive oil.
Course: Soup
Author: Anthony Michael Contrino