If you get Bon Appetit magazine, you’re likely familiar with the RSVP section in the front, where readers get to request recipes from their favorite restaurants. Because I’ve been a subscriber since 1992, I have saved many of those recipes, including Roasted Tomato Soup with Garlic from Cafe Matisse in Rutherford, New Jersey. It’s not far from where I grew up in Bergen County!
It’s really easy to make, although there are several steps that take time, such as roasting the tomatoes. But if you don’t have a plan for freezing your extra Romas from this year’s harvest (see Deborah Krasner’s freezing suggestions* on GoodEater.org), soup is the way to go.
First you slice the tomatoes in half.
Then you sprinkle them with salt and pepper and drizzle the tomatoes with olive oil.
After an hour of roasting, they look like this.
Once they’re slightly cooled, you puree them in a food processor.
In a stockpot, you mix the tomatoes with sautéed minced garlic, fresh rosemary and thyme, and crushed red pepper. Then add chicken stock. (For vegetarians, substitute vegetable stock.)
After about half an hour of simmering, you add fresh basil and season the soup with salt and pepper. Of course, it’s best if you make this a day ahead so the flavors have a chance to meld.
This recipe is wheat-free, corn-free, and dairy-free, unless you add the baguette croutons in the end. A nice option is simply to offer bread on the side.
*Thanks to my friend Julie for sharing Deborah’s article with me!