Roasted Tomato Soup
Total Time
1 hour and 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
4.3 out of 5 stars
(12)
Ingredients
6 servings
- 3 pounds ripe tomatoes, halved, stem removed. ( If they are small, ok to leave them whole)
- 1/2 large red onion- thinly sliced into thin rings
- 1 red bell pepper, cut into quarters
- 1 large carrot, thinly sliced
- 4- 6 garlic cloves- whole
- 2 teaspoons fresh thyme leaves or oregano (or 1 teaspoon dried)
- 1/3 cup olive oil
- 3 -4 cups veggie broth or chicken stock.
- ¼ cup fresh chopped basil leaves (or cut into ribbons)
- salt and pepper to taste
- Pinch cayenne
- ½ -2 tablespoons sugar or honey
- ½ -1 cup plain sour cream, heavy cream , greek yogurt (or sub a drizzle of olive oil)
- 1 6-8 ounce block of halloumi cheese- (available at trader Joes, upscale supermarkets, international markets) cut into ¾ inch cubes.
- 1 tablespoon oil
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Preparation
Step 1
Preheat oven to 425 F
Step 2
On parchment or foil-lined sheet pan, spread out tomatoes (cut side down), onions, bell pepper, carrot and garlic. Sprinkle with the thyme, drizzle with oil give a good toss. Roast for 25-30 minutes, but check garlic at 15 minutes (removing if need be) and roast until the onion /pepper/carrot are tender and tomatoes have just begun to caramelize at their edges. When done, remove from the oven and let cool for 5-10 minutes.
Step 3
While the tomatoes are roasting, cut the halloumi into small 3/4 inch cubes. Pat dry. Heat a tablespoon of oil in a skillet over medium-high heat and sear the halloumi on two sides, until golden, not overcrowding and turning heat down if necessary. Place on a paper towel-lined plate.
Step 4
When the tomatoes are cooled, blend them along with all their flavorful juices from the tray and half of the basil- using a blender, with the cold broth or stock, working in small batches. Or use an immersion blender in a pot. Blend until creamy and smooth adding broth to the level of thickness that you like.
Step 5
Place in a pot, over low heat, add salt , pepper , pinch cayenne and honey to taste and bring to a gentle simmer. Simmer for 5 minutes until soup reduces a bit and flavors meld.
Step 6
Swirl in ½ cup sour cream or yogurt to the pot of soup. Taste and adjust salt and sugar. Add more yogurt (or sour cream or heavy cream) if you prefer a creamier soup, or even a tablespoon or two of butter.
Step 7
Serve soup in bowls, with a little swirl of yogurt. Top with a few haloumi croutons and garnish with basil or scallion or chives.
Step 8
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