Roasted Tomato Soup with White Wine

I have this thing for soups. Any season of the year, hot or cold, I LOVE soups. Almost as much as I love chocolate.

And my favorite soup: the Tomato Soup. I’ve tried numerous recipes. Some weren’t bad, but they lacked a certain creaminess and sweetness that for me equals the best tomato soup.

I like cream but I don’t use it very often because it’s not easily digestible. Plus, I eat so many desserts that I try to lighten up on the savory dishes.

This is an adaptation of the Tomato Soup with White Wine and Shallots from the Williams-Sonoma’s Soup of the Day cookbook. As opposed to them, I add some water (to thin out my broth), celery, and carrots. You will lick your lips and the soup bowl, and probably go for a second serving. And not feel an ounce of guilt when you do.

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And don’t worry about getting drunk, cooking the wine takes away all the alcohol!

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Serves 4-6

1 kg of tomatoes (I used Beef tomatoes – ie the large ones), halved

2 cloves of garlic, smashed

A large handful of fresh herbs (I used basil the first time around, and fresh thyme the second)

5 tbsp olive oil

4 shallots, chopped

1 ½ cup white wine

1 carrot, peeled and chopped

2 celery stalks, chopped

1/2 cup of water

1 tsp salt

Optional: 1 jalapeno or other spicy pepper, chopped

1.       Preheat your oven to 400 F or 200 C. Line a baking sheet with aluminum foil, and pour 3 tbsp of olive oil.

2.       Place all the tomato halves cut side down on the baking, then turn over to coat with oil. Add the carrot, the smashed garlic, the salt, and ½ of the herbs. If you’re using the spicy pepper, add it to the baking sheet.

3.       Bake in the oven for approx. 20 minutes or until tomatoes halve browned.

4.       In a large pot, over med-high heat, warm the remaining 2 tbsp of olive oil and add the shallots. Sauté until translucent (5 minutes). Add the celery and sauté for another 2 minutes.

5.       When the tomatoes are done, peel them (not with your hands!) and discard the skins. Add them in to the shallots, as well as the rest of your roasted vegetables.

6.       Add the wine and the water. Bring to a boil, then reduce the heat. Simmer uncovered for about 20 minutes, or until your carrots can be easily pierced through.

7.       If you used thyme, discard the stalks, then puree the soup.

8.       Garnish with a few more fresh herbs before serving.

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