I am a tomato soup lover, well OK I am a soup lover period but tomato soup is a comfort food that takes me all the way back to my childhood. Tomato soup and grilled cheese, how many people grew up with that? I passed that love on to my children. In our household you better not make a pot of tomato soup with out a grilled cheese to go along side for dunking. I did exactly that for this meal, but I will post the recipe for the mozzarella, pesto, and tomato paninis I made tomorrow.
Back to this soup. I was very excited to see fresh roma tomatoes on sale at my local grocery store. As soon as I saw them I knew what I wanted to do with them, SOUP!! This recipe is adapted from a recipe by Melissa d’arabian. I loved the idea of roasting the tomatoes before using them but I knew I wanted to add my own spin on this recipe. As I have said in the past, we all love a bit of spice here in my household and this recipe begged for some in my opinion. If you are not a lover of heat like we are you can use a pepper with less heat like a cubanelle. I actually think the next time I will try a poblano in place of the jalapeno but that would just be me tinkering again with a recipe that everyone thought was perfect to begin with.
The toughest part of this recipe is being patient. It takes anywhere from 1 1/2 to 2 hours to roast the tomatoes. Once that is done it is a breeze to whip it all together. But the roasting gives this soup such a depth of flavor. You will never go back to canned soup again after you try this. I also suggest making a big batch like this even if you are only feeding a couple of people. Soups freeze so well and make for a very quick meal on nights that you don’t feel like putting that much work into dinner.
An added bonus to this soup is that it is a healthy way to make creamy soup minus the cream. Trust me, you will never miss it!!
- 16 Roma tomatoes, cut in half lengthwise
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- tablespoon water
- 1 jalapeno pepper (we actually used 2 but that is a lot of heat)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon dried herbes de provence
- 1 cup dry white wine
- 1 quart chicken stock
- Sour cream or olive oil, for garnish, (optional)