Roasted Tomato Soup with Caramelized Carrots and Onions
- 5 lbs fresh tomatoes
- Salt and freshly ground pepper
- 1 tsp crushed red chili flakes
- 3 TB olive oil, divided
- 4 large carrots
- 1 large onion
- 4 large garlic cloves
- 4 cups vegetable stock
- 2 TB chopped fresh basil
- Crème fraiche for garnish, optional
Definitely a soup to make in late summer when fresh garden tomatoes are in abundance.
Preheat oven to 400 degrees. Working in batches, immerse tomatoes in a pot of boiling water, for about 5 seconds, remove with a slotted spoon, slip off and discard skins. Core and cut each tomato in eighths. Remove pulp and seeds, straining through a sieve discarding seeds, reserving liquid. Place tomato chunks in a bowl and toss with 2 tablespoons olive oil, salt, pepper, and chili flakes. Transfer to a large baking sheet and place in oven. Peel and slice carrots ½” thick, place in a bowl. Peel and cut onion into wedges, peel and cut garlic cloves in half and add to bowl with carrots. Toss with 1 tablespoon olive oil, place on a baking sheet and put in oven. Roast all of the vegetables, turning several times for even cooking. Carefully drain liquid from tomatoes once or twice during roasting, adding to reserved tomato liquid. Carrots, onions, and garlic are done when golden and caramelizing, about 30 minutes. Tomatoes are done when beginning to shrivel and caramelize in spots, about 45 minutes. Remove vegetables from oven when done and place in a large soup pot. Add the reserved tomato liquid, 1 tablespoon fresh chopped basil and 4 cups of stock. Puree using a hand held immersion blender or table top blender. Taste and adjust seasoning with salt and pepper. More stock may be added for a thinner soup, if desired. Heat through and garnish with a dollop of crème fraiche and chopped basil.