I made this soup with a mix of heirloom tomatoes, some of which I got from the grocery store and a handful of which I gathered from my backyard. The tomatoes were ripe and vibrant resulting in a fresh, naturally sweet soup. I tried to make this a very light and slightly chunky soup that really highlighted the freshness of the tomatoes. If you like creamier soup then go ahead and blend the mixture until smooth and perhaps add a bit of cream or milk.
- 8 large tomatoes (I used heirloom)
- 2 carrots, sliced in 1/2″ thick rounds
- 5 garlic cloves
- olive oil
- salt and pepper
- 1 onion
- 1 1/2 Tablespoon tomato paste
- 1 cup reduced sodium chicken broth
- 1 1/2 teaspoons thyme
- 2 teaspoons freshly chopped marjoram
- 2 teaspoons freshly chopped thyme
- 6-8 basil leaves chopped
Preheat oven to 375 degrees. Place halved tomatoes and carrot slices in a roasting pan or rimmed baking sheet. Place the garlic cloves in and around the tomatoes. Drizzle liberally with olive oil and season with salt and pepper. Roast for 20 minutes.
While the vegetables are roasting, heat a Dutch Oven, or large pot, over medium-high heat and add 1 Tablespoon olive oil. Once the oil is shimmering, add the onion and cook until translucent, about 5 minutes.
Once cooked, add the onion, roasted veggies, and tomato paste to a food processor. Blend to desired consistency and return to the Dutch Oven over low heat. Add chicken broth and herbs. Season with salt and pepper and continue you to cook over very low heat for as long as you please to let the flavors develop. Adjust seasonings to your liking, top with some fresh herbs, and serve.
Serves 6 as a side dish