tomato soup with cheese toast
December 3, 2011
I have been into tomato soup recently. I like to roast the tomatoes with things like onions and peppers, and then blend them. Or even easier, just open a few jars of tomato sauce, add some water, harissa, salt and olive oil, and serve with broiled cheese toasts.
There are too many options for exactly how to make this soup, but here is a very general guideline that I like to follow.
For roasting tomatoes:
Place cut tomatoes (I slice them in half), butternut squash chunks, hot peppers, onion slices, apples, and anything else you would like to add, onto a cookie sheet. Drizzle with olive oil, add a sprig of fresh basil if you have it, and sprinkle with salt and pepper. Roast in the oven at about 350-400 degrees until the vegetables are cooked and caramelized. It might be advisable to stir a few times during the cooking process.
Remove the vegetables from the pan, making sure to collect the juices from cooking. I will often pour in a little hot water to capture as much as I can.
Mix cooked vegetables with water (or vegetable broth for a richer soup), some harissa, and any other flavors that you would like to add here. Blend with a stick blender or put through a food mill. If it is too thick, you can add water. If it is too thin, you can cook it down, or add a handful of cooked couscous or pasta and let it simmer for a few more minutes. I like this soup to be on the thin side because the cheese toasts end up soaking up extra liquid.
Heat the soup up, and serve with broiled cheese toasts with mustard, and extra pepper, salt, and olive oil for garnish. And some chopped parsley, basil or cilantro.
To make cheese toasts:
Slice 1-2 pieces of stale bread per serving and place on a cookie sheet. Drizzle with olive oil and place a slice or some gratings of cheese on top. Broil in the oven, watching like a HAWK! I am really good at burning the cheese toasts. Serve soup with cheese toasts on top.