Roasted
Tomato
Soup
Ingredients:
- 16 oz vine tomatoes, cored (about 4 large tomatoes)
- 1 large zucchini, roughly chopped
- 1 small eggplant, roughly chopped
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup crushed tomatoes
- 4 cups vegetable broth, hot
- 1/2 cup dried breadcrumbs
- 4 tablespoons Bear Pond Farm Premium Basil Pesto
- 5 oz (1 cup) cherry tomatoes, quartered and halved
- crusty bread
- kosher salt
- freshly ground black pepper
Roasted Tomato Soup
Ingredients:
- 16 oz vine tomatoes, cored (about 4 large tomatoes)
- 1 large zucchini, roughly chopped
- 1 small eggplant, roughly chopped
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup crushed tomatoes
- 4 cups vegetable broth, hot
- 1/2 cup dried breadcrumbs
- 4 tablespoons Bear Pond Farm Premium Basil Pesto
- 5 oz (1 cup) cherry tomatoes, quartered and halved
- crusty bread
- kosher salt
- freshly ground black pepper
Instructions:
Preheat oven to 350°F.
Arrange tomatoes, zucchini and eggplant on a large rimmed baking sheet and drizzle with 2 tablespoon olive oil. Season generously with salt and pepper.
Roast for about 30-40 minutes until skins start to peel away from tomatoes. Remove from oven and set aside to cool briefly. Peel away skins from tomatoes, discard, and roughly chop the flesh.
Heat remaining 1 tablespoon olive oil in a large saucepan set over a medium heat. Add garlic and fry for 1 minute before stirring in dried herbs, crushed tomatoes, broth and chopped tomato flesh, zucchini and eggplant.
Bring to a simmer and cook steadily for 10 minutes. Purée with an immersion blender until smooth, thickening the soup with breadcrumbs, blending again to incorporate.
Return to a simmer and season to taste with salt and pepper.
When ready to serve, ladle soup into warm bowls. Top with generous spoonfuls of pesto, some cherry tomatoes and some basil leaves. Serve with crusty bread on the side.
