Smoky Grilled Tomato Soup

Broiled Tomato Soup Recipe

Cook Time: 40 minutes
Prep Time: 10 minutes
Total Time: 50 minutes
Servings: 4
Calories per Serving: 401.2
Rating: 5 (1 review)

Description

As summer transitions to fall, take advantage of ripe tomatoes with this delicious broiled tomato soup recipe. Perfect for utilizing garden-fresh ingredients and easy to prepare, this soup promises a burst of seasonal flavors in every spoonful.

Ingredients

• 2 large fresh tomatoes
• 3 onions
• 6 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups vegetable broth
• Muenster cheese, cubed, for garnish

Instructions

1. Prepare Tomatoes and Vegetables:

   • Keep tomatoes at room temperature until fully ripe. Do not refrigerate as it may hinder ripening. Core and cut tomatoes in halves.
   • Preheat broiler. Arrange tomato and onion halves cut side down on a shallow pan. Place garlic cloves around the vegetables.

2. Prepare Broiling Mixture:

   • In a cup, mix olive oil, red wine vinegar, honey, salt, and pepper. Brush this mixture over the vegetables, ensuring they are coated evenly.

3. Broil Vegetables:

   • Broil the vegetables 3 to 4 inches from the heat source until lightly charred, approximately 10 to 15 minutes. Remove garlic cloves as they brown and soften. Turn the pan for even cooking.
   • Turn vegetables over and broil for an additional 10 minutes or until they are lightly charred and tender.

4. Cool and Puree:

   • Remove the pan from the broiler and allow the vegetables to cool. Peel the skins from the tomatoes.
   • In a food processor or blender, puree the tomatoes, onions, and garlic along with the pan juices until fairly smooth.

5. Prepare Soup:

   • Pour the puree into a medium saucepan. Stir in the vegetable broth.
   • Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 10 minutes to blend the flavors.

6. Bread Bowl Preparation (Optional):

   • Preheat the oven to 400 degrees Fahrenheit.
   • Using a sharp knife, cut off the top of each roll to create a bowl shape. Remove the soft centers, leaving a 1/2-inch thick shell. Discard the soft bread and reserve the tops.
   • Place the bread bowls and tops on a baking sheet. Bake until crisp, about 5 to 8 minutes, turning once.

7. Serve:

   • To serve, place the bread bowls in soup plates. Ladle the hot soup into and around the bread bowls.
   • Top with cubed Muenster cheese and garnish with basil or parsley if desired.
   • Serve immediately.

8. Storage and Reheating (Optional):

   • To freeze the soup, pour it into a rigid container, cover, label, and freeze or bag.
   • To reheat, thaw the soup in the refrigerator. Place it in a saucepan and gently reheat on the stovetop, stirring occasionally.
   • Serve topped with cheese cubes and garnish as desired.

Nutritional Information (Per Serving)

• Calories: 401.2
• Total Fat: 13.3g
  • Saturated Fat: 3.1g
• Cholesterol: 7.7mg
• Sodium: 1004.6mg
• Total Carbohydrates: 56.3g
  • Fiber: 5.8g
  • Sugar: 12.6g
• Protein: 15.7g

Keywords

Summer, Broil/Grill, < 60 Mins, Oven, Small Appliance

Recipe Notes

This broiled tomato soup captures the essence of late summer with its fresh ingredients and simple preparation. The addition of broiled vegetables adds depth and smokiness to the soup, complemented by the sweetness of honey and tang of red wine vinegar. Serve it in bread bowls for a comforting and satisfying meal that celebrates the harvest season.