This Chilled Roasted Heirloom Tomato Soup is so much more than your average gazpacho. It celebrates the tastes of summer by bringing out their very best flavors and honoring the preparation that makes them truly shine. It’s strange, despite the insane heat waves, I still have the days where I find myself craving comfort foods like soup and stews, yet I still want to soak up much of abundant fresh summer produce that I can. But, a girl can’t live on salads, smoothies and popsicles, alone.
So here’s the deal, yes I am aware this is a chilled soup that requires you to use some heat first. Get over it. Just kidding. Kinda. Honestly, you could 100% go raw with all the ingredients for this soup, but I personally find that roasting the tomatoes brings out a bit of their natural sweetness and that a quick sauté on the onion and garlic, tones them both down just a bit, takes off the edge. For a little do-ahead magic, you can do the cooking late at night or early in the morning when it’s still cool and set them aside until you are ready to pureé and eat the soup. You can also fully make the soup ahead, start to finish, while it’s still cool out, place it in a sealed container in the fridge, up to 1 day before.
If you can’t get your hands on some beautiful heirloom tomatoes, roma tomatoes will work, beautifully. If you wanna put the extra time in, puree the tomatoes and stock/broth alone and strain out the seeds using a mesh strainer before you puree with the remaining ingredients. Some say the seeds affect the taste. Honestly, I don’t like extra steps and I find the flavor to be perfectly delicious without that step.
- ¼ cup Terra Delyssa Organic Extra Virgin Olive Oil, divided in half
- 2 pounds heirloom tomatoes, washed and cut in half
- 2 cloves garlic, minced
- 1 small white or yellow onion, diced
- 2 cups low-sodium chicken stock or vegetable broth
- ¼ cup fresh basil
- ¼ cup fresh thyme
- 1 tablespoon balsamic or sherry vinegar
- sea salt and black pepper, to taste
- Optional Garnishes:
- additional heirloom tomatoes, preferably mini, halved
- fresh herbs
- dollop of creme fraiche
- fresh mozzarella, thinly sliced
- parmesan cheese, grated
- crouton or flatbread
- Can also be garnished with your favorite protein
- Preheat the oven to 375ºF.
- Place the halved tomatoes on a rimmed baking sheet and drizzle with half the olive oil and sprinkle with salt and pepper. Roast for 30 minutes, until soft but still retaining their shape, then allow to cool,
- While tomatoes are roasting, heat up the remaining olive oil in a medium skillet over medium-high heat. Sauté the onions and garlic, just a couple of minutes until translucent and tender. Set aside.
- Once cooled, puree the roasted tomatoes, onion and garlic, the stock or both, and next 3 ingredients in processor until almost smooth. Salt and pepper, to taste.
- Transfer to bowls, chill for 30 minutes to an hour, or up to 1 day, you can also serve room temperature or hot. Served with your favorite garnishes.
If you wish to strain the seeds from the tomatoes, you can puree the tomatoes with the stock first, alone, strain through a mesh strainer, then continue to puree with the other ingredients.
You can also grill the tomatoes, to avoid the heat inside.