Fresh Tomato Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 627

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and available year-round.

Preheat the oven to 425°F.

In a 9x13 inch pan, add the fresh tomatoes, leaving them in a single layer if possible.

Peel the garlic and add it whole to the pan with the tomatoes.

Add chopped shallots to the pan.

Sprinkle in a pinch of hot pepper flakes and a small pinch of sugar (about 1 teaspoon).

Drizzle a touch of balsamic vinegar over the tomatoes.

Add a good amount of fresh basil stalks to the pan.

Pour in about 1/4 cup of olive oil and season generously with salt and black pepper.

Mix everything together with your hands to ensure even distribution of ingredients.

Place the pan in the oven and roast for about 1 hour and 10 minutes, stirring occasionally.

After roasting, transfer the contents of the pan to a blender and puree until smooth.

If using a less powerful blender, strain the soup to remove tomato skins; otherwise, pour the pureed soup into a saucepan.

Add about 1 cup of vegetable stock to the pureed soup to reach desired thickness, stirring to combine.

Serve the soup hot, optionally with grilled cheese or cheese toasts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens