Gwyneth Paltrow Cooking Series #14: Slow-Roasted Tomato SoupKelsey Banfield
This is one of those recipes I read and immediately thought “why didn’t I think of this?” I mean, it makes so much sense. I love tomato soups and I ADORE Slow-Roasted Tomatoes, so why not combine them? The first tomatoes of summer hit our farmer’s market this week which is why I decided to make this soup. I popped them in to slow-roast all afternoon while we were indoors for a rainy day and we enjoyed the soup for dinner alongside some fabulous grilled chicken. Preparing this soup is pretty much as simple as it gets. It simmers away on the stove, filling the kitchen with a wonderful aroma, while you go about the rest of dinner assembly. I’ll admit, towards the end it smelled so good I even dunked in a few pieces of bread for a sneak taste. It tasted great, but what I really made it was the addition of the slow-roasted tomatoes at the end. They give the soup a deeper flavor and their chewy texture stands up well to the broth. My husband ended up fishing them all out of his soup before slurping down the broth! Be sure to be liberal with the addition of olive oil, it gives the soup a delicious creaminess, without any fatty cream.
This is the 14th installment in my Gwyneth Paltrow Cooking Series from her new cookbook, My Father’s Daughter, which I reviewed in April.
Slow-Roasted Tomato Soup
adapted from My Father’s Daughter by Gwyneth Paltrow
3 tablespoons extra virgin olive oil (or more, as desired)
2 cloves garlic, minced
4 fresh, large basil leaves
1 (28-ounce) can whole peeled tomatoes, with juices
16 pieces slow-roasted tomatoes (8 whole tomatoes), roughly chopped
Freshly ground black pepper
Heat the olive oil in a large pot over medium heat. Add the garlic and cook for two minutes, stirring so that it doesn’t burn. Add the basil leaves, tomatoes and juice, and 1 1/2 cups of water. Bring the soup to a boil for 1 minute, then reduce the heat to low and simmer it uncovered for 40 minutes. As it simmer gently break part the tomatoes with a wooden spoon. After cooking stir in the slow-roasted tomatoes and season with salt and pepper to taste.