Tomato soup is one of those amazing winter recipes. You can have it with noodles and cheese to make it a one-pot meal on a snowy evening. And it just improves in the fridge, so you can take leftovers for lunch! I had been thinking about making tomato soup with a can of tomatoes I had in my pantry when I watched Alex’s Day off. She combined fresh and canned tomatoes for an even more intense tomato flavor. Sure, her tomatoes looked better than the pinkish ones that I found in the supermarket, but after charring them on the stove and cooking them in wine, they really add some amazing flavor.
This is a very thick soup. I added a lot more water than Alex recommended, and I could’ve added more. It was still really good, and I think made it even heartier. Follow her lead and add some crostini with some fresh mozzarella melted on top. I just added tiny pasta to mine.
Charred Tomato Soup, adapted from Alex Guarnaschelli
- 5 Roma tomatoes
- 3 large regular tomatoes
- Olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup red wine
- 1 medium red onion
- 6 cloves garlic
- 1/4 teaspoon (or more) red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 28-oz can crushed tomatoes
- 3 cups water
1. Core the tomatoes and slice an X at the opposite side.
2. Heat a large skillet over medium heat and add the olive oil. When the oil starts smoking, add the tomatoes in a single layer. Season with salt and pepper and add the sugar. When blackened, turn them over and add the wine.
3. In a soup pot, add a tablespoon olive oil and add the chopped onion, garlic, red pepper flakes. Season with salt and pepper, and add the oregano. Mix with a wooden spoon. Cook for 3-5 minutes until the onion softens.
4. Add the canned tomatoes and water. Cook for 10 minutes.
5. Add the blackened tomatoes to the soup pot.
6. Puree the soup (I used an immersion blender) and taste for seasoning.
7. Drizzle in some olive oil.
8. Ladle into bowls and serve with pasta, rice, cheese, crusty bread, or whatever you wish.