Test Kitchen: Roasted Tomato Soup

When a tomato begins to dimple and blacken on the vine, it's a heartache. But when it happens in your oven? Euphoria. I can't resist a recipe that rewards my time in the kitchen with a scintillating aroma. Onions, garlic, tomatoes, fresh thyme, and heat. You've got yourself a potent combination.

Il Posto was reviewed in the pages of Country Roads many a moon ago, in an article covering young culinary entrepreneurs ("W.I.N.O. and Il Posto Cafe," August 2008). Thankfully, the recipe for roasted tomato soup is timeless.

It's fairly straightforward too. With a standard base of carrots and onions, a sprinkling of thyme, a panful of balsamic-roasted tomatoes and garlic, and a hand blender, you can stroll right down Easy Tomato Soup Street. For my pesto and mozzarella focaccia recipe (which my cat Kasher considers "For Kasher"), you can visit my blog here.

I've reposted Il Posto's recipe below with my adjustments: I halved the recipe and roasted at a higher heat (400 versus their 375) for a shorter time (25 minutes versus their 30) to accommodate the focaccia.

Il Posto's Roasted Tomato Soup

Serves 4

Ingredients:

6 large (about 2 pounds) tomatoes, stemmed and quartered  
 1/4 cup extra-virgin olive oil, divided  
 1/8 cup good-quality balsamic vinegar  
 6 large garlic cloves, peeled  
 salt  
 1/4 tsp. freshly ground black pepper  
 1/2 cup chopped yellow onions  
 1 carrot chopped
 fresh thyme
 1 cup cold water 

Method:

1. Preheat the oven to 400 degrees F. Prepare the tomatoes, then spread the tomatoes & garlic out on a sheet pan. Drizzle with oil (1/8 cup) and vinegar, salt and pepper. Roast the tomatoes in the oven until very dark in spots, about 25 minutes. Remove and allow to cool.
2. In a large saucepan over medium heat, combine remaining oil, the carrots, the onions, and a pinch of salt. Stirring occasionally, cook until the vegetables are very soft, 8 to 10 minutes. Add fresh thyme and sauté with the vegetables for about one minute. Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture using a hand blender. The mixture should be very smooth.