Andrew Zimmern Cooks: Roasted Tomato Soup

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious, while water is a cost-effective substitute.

Quarter the tomatoes and toss them with 1/4 cup olive oil, kosher salt, and pepper.

Place the tomatoes in a slow oven until they crinkle up around the edges and the flavor intensifies.

Add chopped onions to the pan once the tomatoes are aromatic, and sprinkle with kosher salt and pepper.

Sweat the onions until they are fully translucent, without browning them.

Add 1/2 cup of Pernault and the roasted tomatoes to the onions, and stir.

Let the mixture cook for about 5-6 minutes to allow the juices from the tomatoes to come out.

Add 2 cups of canned tomato puree and bring the mixture to a boil.

Once boiling, add 8 cups of stock and lower the heat to maintain a simmer.

Simmer the soup for about 80 minutes, tasting and adjusting seasoning with about 1 teaspoon of kosher salt and pepper as needed.

Finish the soup with 1 tablespoon of olive oil and puree it halfway with an immersion blender for texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary