Longer, sunnier days give us a glimpse of spring, but we still have a bit longer before ripe tomatoes hit the farmer’s market. In the meantime, you can roast canned tomatoes to boost their flavor, and blend them into a super cozy, comforting soup to tide you over until those warmer days arrive. And when those summer tomatoes do hit the market, you can swap them in for the canned ones for an even more delicious dish. Feel free to double your batch- it makes for great leftovers!
By Elizabeth Palmer Califano
Total Time: 1 hour (15 minutes active time)
- 1 28 oz. can whole peeled tomatoes
- 10 garlic cloves
- 1 yellow onion, peeled and chopped
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 3-4 cups vegetable broth
- 6 basil leaves (optional)
- Salt and pepper to taste
- Croutons, chopped scallions, and parmesan cheese, to serve (optional)
- Preheat your oven to 425 degrees. On a baking sheet, toss together the peeled tomatoes with their juices, garlic, onion, olive oil, balsamic vinegar, and a pinch of salt and pepper. Spread in an even layer, and roast for 40 minutes, stirring occasionally, until the liquid has reduced and the garlic is very soft.
- Transfer the roasted tomato mix to a blender, and add 2 cups vegetable broth and the basil leaves. Puree everything until very smooth, being careful to let the steam out through a vent while you blend.
- Transfer the soup to a large pot, and add more broth as needed to reach your desired consistency. Season to taste with salt and pepper.
- To serve, divide the soup between 4 large bowls, and top with croutons, chopped scallions, and parmesan cheese if desired. Enjoy!