As the title suggests, a slow roast in the oven does all the work to produce this rich, comforting soup. While I love to finish it with a bit of cream, you can omit it all together to create a healthier, vegan version for an equally delicious meal. —Jennifer Perillo
28-ounce can of whole, peeled tomatoes (I use San Marzano)
Salt and freshly ground pepper, to taste
Drizzle of extra virgin olive oil (about 2 teaspoons worth)
1 1/2 cups
reserved tomato juice (see directions)
Croutons, to garnish
In This Recipe
Preheat oven to 300ºF. Line a baking sheet with heavy duty foil; set aside.
Drain tomatoes, saving the juices for preparing the soup (you should have about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool 10 minutes.
Transfer cooled tomatoes to the bowl of your blender. Add the vegetable stock and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream and cook for one more minute. Serve garnished with croutons.
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and FoodNetwork.com. She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).