I’ve made many versions of tomato soup, but roasting the tomatoes really brings out their rich, sweet flavor. Add the cheese at the last minute, so it doesn’t melt too quickly.
Serves 4
13⁄4 lb (800 g) small, ripe vine tomatoes
1⁄2 small red onion, coarsely chopped
3 garlic cloves, sliced
2 tbsp olive oil
freshly ground black pepper
1⁄2 tsp granulated sugar
13⁄4 cup (400 ml) vegetable stock or chicken stock
1 tbsp tomato purée
small handful of fresh basil leaves, plus extra small leaves to serve
salt (optional)
41⁄2 oz (125 g) ball Italian mozzarella cheese, torn into small pieces
1. Preheat the oven to 400ºF (200ºC). Scatter the whole tomatoes, onion, and garlic into a large, shallow roasting pan. Drizzle the oil over and toss all together. Season with pepper and sprinkle the tomatoes with the sugar. Roast for 30–35 minutes (see Sweet, soft tomatoes).
2. Remove the roasting pan from the oven and add the stock, tomato purée, and the handful of basil leaves, stirring gently to combine them with the syrupy juices in the pan.
3. Transfer the mixture to a blender or food processor and purée until smooth, then press it through a sieve (see Really smooth texture).
4. Pour the soup into a pan to reheat. Check the seasoning (you may not need salt), then ladle into warmed bowls. Scatter some of the mozzarella, a few small basil leaves, and a grinding of pepper on top of each serving.
ROASTED TOMATO SOUP
KEYS TO PERFECTION
Sweet, soft tomatoes
1 A sprinkling of granulated sugar over the tomatoes before roasting helps to draw out their sweetness and make the flavor of the soup more intense.
2 You will know the tomatoes are fully roasted when they are soft, starting to burst, and turning brown at the edges. They will have produced tasty, syrupy juices.
Really smooth texture
Sieving the soup gives it a smooth texture and bright color. Set a fine sieve over a bowl and press the soup through, a little at a time, using the back of a wooden spoon.