Prep 30 mins
Cook 30 mins
The best tomato soup I have ever made, and the best recipe I have found to date. Recipe comes from an organic farms website.
For the Soup
- 2 (28 ounce) cans whole canned tomatoes
- 3⁄4 cup water
- 3⁄4 cup chicken stock
- 1⁄2 cup extra virgin olive oil, plus extra for drizzling
- 1⁄2 cup finely chopped shallots (use onion for pasta sauce) or 1⁄2 cup yellow onion (use onion for pasta sauce)
- 3 teaspoons sea salt (to taste) or 3 teaspoons kosher salt (to taste)
- 1 teaspoon fresh ground pepper
For the fresh herb oil
- 1 cup fresh parsley or 1 cup fresh basil
- 1⁄4 cup olive oil
- 3⁄4 cup canola oil
For the Croutons
- 2 cups crusty bread, cut into 1/2 inch cubes
- 2 garlic cloves, crushed
- 1 pinch cayenne
- salt and pepper
- 1 pinch cumin (optional)
- The soup: Preheat oven to 425°F Spread oil over the bottom of a shallow.
- baking dish and pour in tomatoes and juices. Mix in shallots and salt and pepper and drizzle the top with olive oil.
- Cook for 35 – 45 minutes or until juices have thickened and slight charring has occurred. Let cool slightly, then blend in a food processor or pass through a food mill using the finest disk. Roasting seems to soften the seeds to where they are barely noticeable, so, unless you want a very smooth texture, using the processor is certainly acceptable. Correct seasoning and, if the flavor is too sharp or acidic, whisk in additional olive oil until flavors balance.
- Fresh herb oil: Place all ingredients into a blender and blend on high for 20 – 30 seconds. Use immediately or cover and refrigerate for up to 4 days (oil will separate with storage but comes together easily when whisked).
- For the Croutons: Heat oil and garlic cloves over medium heat in a medium sauté pan.
- When oil shimmers, add bread, tossing to coat with oil. Sprinkle on remaining ingredients and cook, tossing frequently, until golden. Discard garlic.
- To Serve: Reheat soup and blend with a whisk. Drizzle with herb oil and serve with croutons on the side.