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+ servings

Roasted Tomato with Sourdough Soup

Ingredients

  • Roasted Tomatoes
  • 4 large ripe tomatoes ~ 4 cups, cored and sliced ¼" thick
  • 6 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 2 tsp natural sugar (Sugar in the Raw or Turbinado)
  • 1 ½ tsp fine-grain sea salt
  • ½ tsp freshly ground black pepper

  • Soup
  • 2 tbsp olive oil + extra to finish
  • 1 large onion (~ 1 ½ cup) chopped
  • 1 tsp cumin seeds
  • 2 cloves garlic, crushed
  • ¼ tsp red pepper flakes (more or less, depending on your tolerance for heat)
  • 3 cups vegetable stock (or chicken stock)
  • 1 (14 oz) can chopped Italian tomatoes
  • ½ Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • 2 slices sourdough bread, torn into large pieces
  • 2 tbsp chopped cilantro, chopped, + extra to finish
  • fine-grain sea salt + freshly ground black pepper

Instructions

  • Roast the Tomatoes
  • Preheat the oven to 450° F and line 2 baking sheets with parchment paper
  • Arrange the tomatoes on the baking sheets, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes.
  • Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize

  • Make the Soup
  • Heat the oil in a medium saucepan, add the onion and sauté, stirring often, for ~ 5 minutes, or until they're translucent.
  • Add the cumin and garlic, and sauté for an additional 2 minutes.
  • Add the stock, both roasted and canned tomatoes, sugar, red pepper flakes (if using), a ½ tsp of fine-grain sea salt, and a good grind of black pepper.
  • Bring to a gentle simmer and cook, stirring occasionally, for ~ 20 minutes, adding the bread halfway through.
  • Add the cilantro, and pulse the soup a few times (in batches) in your blender or food processor, to break down the tomatoes a bit (we like our soup on the coarse and chunky side)
  • (This soup should be pretty thick, but add a little water to thin it down if you prefer.)
  • Serve with a drizzle of oil and garnished with fresh cilantro.