Summer-ripe tomatoes make a glorious tomato soup, but how often do you crave a steaming bowl of tomato soup in August? To make a great winter tomato soup, we roasted canned tomatoes to intensify their flavor and coax out maximum sweetness. By the way, don’t skip the croutons! They really make the soup. Tomato soup just needs some buttery, toasty bread to go with it. (Of course, a buttery grilled cheese always works, too.)
6 1-cup servings
- Preheat the oven to 450°F. Arrange the tomatoes on a foil-lined, rimmed baking sheet in a single layer, drizzle with 1/4 cup olive oil, and season generously with salt and pepper. Roast until the tomatoes are deeply caramelized around the edges (but not burnt), about 45 minutes.
- Heat the remaining 2 tablespoons olive oil in a heavy, large pot over medium heat. Add the onion, bay leaf, and oregano. Cook, stirring often, until the onion is translucent, about 4 minutes. Add the garlic, and stir 1 minute more. Add the contents of the baking sheet (including all accumulated juices), the reserved tomato juice, and the chicken broth. Bring to a boil, reduce the heat, and simmer uncovered for 20 minutes.
- Meanwhile, make the croutons. Combine the melted butter, garlic powder, Italian herbs, and a pinch each of salt and pepper in a medium mixing bowl. Add the bread cubes and toss to coat. Toast in a skillet over medium heat, stirring and turning often until golden on all sides, about 7 minutes.
- When the soup is ready, remove the bay leaf. Puree the soup in 2 batches in a blender (or use an immersion blender). Return the soup to the pot over medium-low heat, stir in the cream and sugar, and heat through. Season with salt and pepper to taste, and serve topped with the croutons.
Recipe by Tara Tuckwiller