Roasted Tomato Soup

“Here’s a great way to use those few tomatoes you might still have in your garden,” suggests Bill Zucosky, executive chef of Strip House at the Westminster Hotel in Livingston.

Strip House's roasted tomato soup.

“Roast them and make a healthy, delish, non-dairy tomato soup. At Strip House, we serve this soup at lunch with a grilled cheese sandwich.”

Serves 4-6

Ingredients

4 lbs tomatoes (beefsteak, plum, or any large garden variety)
½ cup olive oil
6 garlic cloves, crushed
1 medium onion, diced
1 tsp fresh thyme, chopped
6 leaves fresh basil
Salt and pepper to taste
Coarse sea salt, toasted croustades and/or pesto for garnishes

Method

1) Cut the tomatoes in half and toss them in a bowl with 2 tablespoons of olive oil.
2) Place the tomatoes on a cookie tray and roast them in the oven skin side up at 400 degrees for 20 minutes.
3) Reserve all the liquid left in the mixing bowl after tossing the tomatoes.
4) In a saucepot, heat 2 tablespoons of oil and sauté the crushed garlic and onion until translucent.
5) Add the basil, thyme, roasted tomatoes, any liquid from the sheet tray and the tomato water from the mixing bowl. Simmer on low heat for about 10 minutes.
6) Using a hand blender or regular blender, purée the soup. While blending, slowly add the remaining olive oil.
7) Taste the soup and season with salt and pepper.
8) Serve hot or chilled.
9) Garnish with coarse sea salt, toasted croustades and/or pesto.

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