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The Kitchn: Enjoy summer's bounty year-round - in soup form

By Sheela Prakash on

TheKitchn.com

After a summer full of sweet local tomatoes, the winter months can look bleak. But canned tomatoes are a sunny opportunity to enjoy that robust tomato flavor year-round. It turns out those cans can be coaxed into something pretty close to summer's bounty -- all they need is a little TLC.

Tomato soup is one of the first things I crave once the cool weather starts sinking into my bones. While a can of whole tomatoes tossed in a pot, simmered with aromatics, and blended can satisfy, I always find it lacks rich flavor. Luckily, there's a solution that makes a better fall and winter tomato soup possible: roasting the tomatoes.

Remove the whole tomatoes, lay them out on a rimmed baking sheet, toss garlic cloves and fresh herbs on top for good measure, drizzle everything with olive oil, and roast until the mess is caramelized and the tomatoes are jammy. This little trick concentrates whatever sweetness is hiding inside these preserved tomatoes, bringing them as close to summer's bounty as you can get without traveling back in time. Simmer them in a pot with the usual soup suspects, blend, and serve alongside a crispy-on-the-outside, gooey-on-the-inside grilled cheese.

Roasted Tomato Soup

Serves 6 to 8

 

2 (28-ounce) cans whole tomatoes (do not drain)

6 cloves garlic, peeled

8 fresh thyme sprigs

2 tablespoons olive oil, divided

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