MAKES 6 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 20 minutes
I always laugh when I hear people raving about tomato soup and grilled cheese sandwiches: Of course they love it…it’s just pizza deconstructed! My favorite way of making this soup is to head to the farmer’s market and gather all the bruised heirlooms I can find (you can get a lot for pennies on the dollar, and you don’t need pristine tomatoes for this recipe). I roast the tomatoes with garlic, olive oil, salt and just a hint of dark amber maple syrup to balance out the tomatoes’ natural acidity. Heirloom tomatoes are rich in lycopene, an incredibly powerful anti-oxidant that is released as part of the cooking process.
4 pounds yellow heirloom tomatoes, halved
2 tablespoons extra-virgin olive oil
4 cloves garlic
1 cup loosely packed basil leaves
1 tablespoon maple syrup
Preheat the oven to 400°F.
Place the tomatoes and garlic in a bowl and toss with the olive oil and 1 teaspoon salt. Arrange the tomatoes, cut side down, in a single layer on a rimmed sheet pan lined with parchment paper. Roast the tomatoes for 20 to 25 minutes, or until the skins are just golden and the juices are bubbling. Remove from the oven, cool, and lift off the skins.
Pick up the parchment by the corners and pour the tomatoes and garlic, with their juices into your blender. Blend on high for at least one minute, until smooth and creamy. Add the basil and give a few pulses, until the basil is combined.
Pour the soup into a pot, heat gently, and stir in the maple syrup and ½ teaspoon of salt. This soup can be eaten at room temperature, chilled, or warmed.
Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.