The best tomato soup ever
Look, of course it isn’t Sunday every day. But if it were up to the makers of this cookbook of the same name, we’d happily pretend it was the weekend every day. The recipes in Sunday are perfect for long, lazy days at home. This roasted tomato soup is everything you want to have stocked in the freezer.
Our all-time favorite soup! Because the tomatoes are roasted in the oven first, the sugars caramelize, making the soup fuller, more savory and more intense in flavor. We use this method for all vegetable soups because it tastes so much better. We make large quantities so we always have a supply in the freezer.
How to make the best tomato soup ever
1. Preheat the oven to 220°C.
2. Pour the oil into an oven dish and place it in the oven until the oil is hot and almost starts to smoke. Remove the dish from the oven and carefully toss the tomatoes, onion and garlic in the oil so everything is coated with a layer of oil. Scatter the thyme sprigs, sugar, smoked paprika and plenty of pepper and salt over everything, and roast for 25 minutes until beautifully caramelized. Toss everything a few times in between and add the basil toward the end of the cooking time.
3. Remove the thyme sprigs and transfer everything to a large (soup) pot. Bring the stock to a boil in another pot and pour the hot stock over the tomatoes. Bring to a boil and let the soup simmer gently for 5 minutes.
4. Purée the soup with an immersion blender and taste to check the seasoning. Add more pepper and salt if needed.
5. Pour the soup through a conical sieve and press it through with the back of a spoon. This leaves all the skins and pieces behind in the sieve and gives you a velvety-smooth soup.
Make a double batch and freeze the soup in portions. That way, you’ll always have a delicious soup on hand. Highly recommended for those who feel the cold during the winter months.
Title: Sunday
Authors: Mireille van Elst, Arno van Elst
Publisher: SNOR
Price: €19.95
Read also:
- What is the secret to Chinese chicken soup?
- The ultimate stock for noodle soup
- Why you really feel better after a bowl of chicken soup
