Wintertime Tomato Soup

Name: Wintertime Tomato Soup
Total time: 1 h
Yield: 4 servings
Ingredients: 1 28- or 35-ounce can whole peeled tomatoes; 1/4 cup extra-virgin olive oil; 1 tablespoon minced garlic; 1 medium carrot, finely diced; 1 small onion, halved and thinly sliced; Salt and freshly ground black pepper; 1 quart (4 cups) stock or water; 1/4 cup chopped parsley

By Mark Bittman

Total Time: About an hour
Rating: 4(118)
Comments: Read comments

Though canned tomatoes are not exactly heirloom, they often are older varieties bred for flavor, not for sturdiness in shipping. Roasting them intensifies their flavor and adds a layer of complexity. Stop cooking them in the oven when the edges of the tomatoes begin to blacken.

Featured in: Doctored Up in the Oven

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Ingredients

Yield:4 servings

128- or 35-ounce can whole peeled tomatoes
¼cup extra-virgin olive oil
1tablespoon minced garlic
1medium carrot, finely diced
1small onion, halved and thinly sliced
Salt and freshly ground black pepper
1quart (4 cups) stock or water
¼cup chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
Step 2
Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it’s hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
Step 3
Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.

Ratings

4 out of 5

118 user ratings

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Comments

elmey7 years ago

If you click on the link to the article (it's in the description), there's a video to go along with the recipe; very helpful in terms of getting a handle on the tomato roasting process. The soup is flavorful, I followed the recipe and added only a splash of red wine just because ;) Also cut up the roasted tomatoes a bit more for easier eating.

kat2 years ago

I added a small red pepper and roasted the garlic.

George K.3 years ago

As others have noted, browning the tomatoes is difficult. After 30 minutes I had only the slightest bit of charring. And that meant the tomato halves were still pretty intact, so I had to blend a bit with a stick blender, just enough to break up the big pieces. Despite snags still an easy and tasty winter soup. Thinly slicing the onion halves rather than dicing is a clever way to add a delicious texture.

Barbara Evans3 years ago

I can no longer tolerate the sodium in canned soup but I miss Progresso soup with sweet bell peppers. How would I add the bell peppers to this recipe?

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