| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 8 Roma tomatoes, cut in half lengthwise
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 1 tablespoon water, divided
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried herbes de provence
- 2 cups chicken or vegetable stock
- Sour cream or olive oil, for garnish, (optional)
Instructions
- Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour.
- Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they’re cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly.
- Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.
- In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.
Nutrition Facts
| Calories | 109 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 164 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
| Protein | 4 grams |
| Sugar | 4 grams |
Reviews
Yummy, comforting, and healthy.
This soup came out amazing!
I added more garlic than it called for but this is a great soup! Worth the three hours it takes to make it, for sure.
This soup is AMAZING! My husband typically does not like tomato soups and I have tried several recipes that did not win him over, but THIS he LOVES!!! Delish!
Fun and easy to make. Be sure to get LARGE tomatoes because these shrink as they roast, and you want a good ratio of tomato to onion, etc. It’s easy to remove the skins if you use two salad forks, one to hold tomato and the other to gently scrape from the edge. The herbes de Provence give a definite lavender flavor to the soup, so you may want to cut the amount a little. The soup is tasty but doesn’t have the big punch of flavor I’d hoped for. You might want to zip it up a little with some extra salt and pepper and maybe some sriracha.
Great flavor but needed some extra touch ups for those of us with bad acid reflux problems. Easy fixes: when softening the onions add some carrots and when simmering add about 1/3 cup of peas. Then do your pure. Your stomach and teeth will thank you!
I mostly followed this recipe, I added a tiny bit of cream and parmesan at the end. And I also substituted shallot for onion. I went one step further with the tomato skins. Instead of tossing them, I put them on a separate baking sheet, added salt, and back into the oven to finish out roasting with the tomatoes. They crisped up nicely and I crumbled them on top of the soup for a topping/garnish. Why waste a perfectly good part of the tomato? Turned out really well.
SO GOOD! Peeling the tomatoes was kind of a challenge, however the final product came out bowl-licking good. Followed to a T (maybe used a little more onion) and it came out fantastic. I also pretty heavily kosher salted the cut sides of the tomatoes and added some fresh ground black pepper (I was using my very first home made chicken stock, and it didn’t have much salt in it). Another winner from Melissa! THIS is going on heavy rotation in our house. Also don’t forget the dollop of sour cream per bowl (and mix it in). So yummy. Just ordered a food mill so I don’t need to peel the tomatoes – THAT’S how much we plan to make this! Thanks Melissa!
This was surprisingly rich considering that the recipe didn’t call for a ton of ingredients. Roasting the tomatoes did take some time, but it’s not like it was labor intensive, and it was well worth the wait. While the soup was pretty flavorful, I did feel that something was missing. I found myself adding a lot of salt at the end, but there was still something lacking that I can’t quite put my finger on. Overall, still a great soup and I will make it again.
loved it!!! but I will cut the herbs de provance inhalf (just my taste