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Wintertime Tomato Soup
YIELD Yields 4 servings
Mark Bittman and I must be channeling the same culinary brainwaves. For the past few weeks, when I have been craving something like a crunchy salad, or a tomato pasta, he comes up with a great easy recipe. Now that we are on the cusp of March, I'm finding that, while I'm still enjoying turnips and rutabagas, I'm feeling the need for something with a bit of zip. Once again, Mr. Bittman came to the rescue with a roasted tomato soup that you can make in the bleak midwinter.
My one complaint with this recipe was that it could do with a hint of some heat, maybe some dried chili flakes or a hot pepper. Otherwise, it was pretty tasty on a very cold February afternoon. I had too much liquid in my pan, so the tomatoes didn't really darken. I would slice them in half as he suggests, and then let them drain for a couple of minutes in a colander before roasting them. Some Parmesan cheese or some garlicky croutons would be a nice addition, too.
INGREDIENTS
| 1 28‑ or 35‑ounce | can whole peeled tomatoes |
| 1/4 cup | extra-virgin olive oil |
| 1 tbs | fresh thyme leaves, optional |
| 1 tbs | minced garlic |
| 1 | medium carrot, finely diced |
| 1 | small onion, halved and thinly sliced |
| Salt and freshly ground black pepper | |
| 1 quart | stock or water |
| 1/4 cup | chopped parsley. |
PREPARATION:
- Heat oven to 375°F. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
- Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
- Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.
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