Spicy Roasted Tomato Soup
- Prep Time: 20 minutes
- Cooking Time: 90 minutes
- SERVES 6-8
- 4 pounds Backyard Farms Beefsteak Tomatoes, cut in half
- 1 tablespoon safflower oil
- 1 large onion, diced
- 2 cloves garlic, diced
- ¼ bunch cilantro, chopped, plus additional ¼ bunch for garnish
- 4 sprigs thyme leaves, minced
- ¾ tablespoon whole coriander seeds
- 1 tablespoon Aleppo pepper
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cups vegetable stock
- ¾ tablespoon red wine vinegar
- 2 pieces of pita bread
Line sheet pan with parchment paper and roast tomatoes cut side up at 350°F for 30-45 minutes; tomatoes should be lightly roasted.
Add oil to soup pot, turn heat to medium and add onions; cook until soft and translucent.
Add garlic and roasted tomatoes. Cook for 5-10 minutes. Add cilantro, thyme, coriander, Aleppo pepper, sugar and salt. Cook for 2-3 minutes. Add vegetable stock and red wine vinegar. Bring to a boil and simmer for 30 minutes.
Ladle soup solids into blender and cover with cooking liquid until just covered. Gradually run blender from low to high speed for 30 seconds or until soup is smooth. Empty blender into large bowl; repeat with remaining soup contents in pot.
Adjust seasoning with salt, red wine vinegar and sugar.
Garnish: Preheat oven to 300°F. Cut pita into ½ inch squares; toss with oil and a pinch of salt; bake for 10-20 minutes or until crispy. Pick cilantro leaves from the stem. Garnish soup with croutons and cilantro.
Recipe courtesy of Clover Food Lab, Cambridge, MA.