| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 20 min |
| Cook: | 1 hr 35 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 8 cloves garlic, peeled
- 8 Roma tomatoes, halved and seeded
- 2 red peppers, quartered and seeded
- 1 medium onion, quartered
- Kosher salt and freshly ground black pepper
- One 6-ounce can tomato paste
- 6 cups vegetable stock
- 1/4 cup loosely packed chiffonade fresh basil, for serving
- Herbed Flatbread, for serving, recipe follows
- One 16-ounce ball pizza dough (purchased from local pizza parlor or supermarket)
- 2 tablespoons roughly chopped fresh lemon thyme
- 2 tablespoons roughly chopped fresh rosemary
- 2 tablespoons olive oil, plus more for coating bowl
- 4 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 1/2 red onion, thinly sliced
- Kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
- Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
- Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
- Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
- Preheat the oven to 400 degrees F.
- In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
- Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
- Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 474 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 10 g |
| Cholesterol | 20 mg |
| Sodium | 1208 mg |
Reviews
My first time making this soup, and I really enjoyed the roasted flavors — pretty easy to make, too!
This is literally the best.
This was so easy and really delicious. I was staring at all these tomatoes and looking for something to do with them. I had all the ingredients on hand, and this was so tasty! My husband commented on how rich this is, and no cream or butter. Yum!
This was my first attempt at a homemade tomato soup, and I wanted to make sure it wasn’t only tomatoes! I love that tomatoes, red peppers, onions and garlic are featured, and they blend beautifully. The only changes I made was to use 1 tsp of dried thyme instead of 2 tsp fresh, and I peeled the tomatoes and peppers after roasting. The tomato skins lifted right off in one piece after 45 minutes in the oven.
My husband isn’t usually wild about pureed soup, but he had two big bowls and said he wanted to make sure I kept this one in the rotation. Great job Sunny!
Watched this episode yesterday morning and my wife and I went out and bought the fresh ingredients at the local fresh produce market.. We had it yesterday evening and it was as delicious as it looked and sounded on TV. We sprinkled a little grated sharp cheddar on top and added a dollop of sour cream. This goes into the Make Again file in our Recipe Box
This is one of my favorite soup recipes. I searched for years for the best tomato soup recipe and this is it!!!! This time of year, when the tomatoes, peppers and onions are in season and I have fresh thyme in my herb garden, I make a “base” of all the fresh ingredients, freeze them and in the middle of winter, I finish the recipe. YUM!!!
My neighbor brought over a bag of tomatoes from her garden that were already ripe. I have never made fresh tomato soup, but I did see this episode on Sunny’s show. This soup is delicious! After pulling the veggies from the oven I had my doubts, but my emersion blender did a great job pureeing them. I have the pizza dough thawing and cannot wait to have this for supper. I don’t think there will be any left to freeze!
i loved this soup! it was easy and delicious. three changes i made: didn’t have any basil so i left it out, added just a little bit of cream to balance out the acidity of the tomatoes, didn’t have balsamic vinegar so i used red wine vinegar instead.
Rich, thick and delicious. The balsamic vinegar adds extra zip. I will definately repeat this recipe all winter long.
Great tomato soup (and without any cream!, will be making it weekly.