I love making tomato soup. It is one of the most nourishing comfort foods that I can think of. I grew up eating tomato soup out of a can, so when I changed my eating habits, I had to find a new way to enjoy my favorite soup. I’ve discovered some good recipes that I use throughout the year, but none of them can compare to this recipe. Unlike my fall/winter recipes that use either canned tomatoes or frozen tomatoes, this one is all about fresh heirloom tomatoes. I roast them first to give them even more flavor, and I also include peppers, which you could easily leave out if you wish.
Start by selecting 4-5 heirloom tomatoes. Any variety is fine. I prefer using different colors. The yellow heirlooms are usually sweeter, and I have found that they add a wonderful flavor to the soup.
Preheat the oven to 400.
Core the tomatoes and cut them into thick slices and place them in a single layer on a cookie sheet. Also add:
4 small or two large bell peppers, seeded and cut in half (as with the tomatoes, use different colors)
1 jalapeno, seeded and cut in half lengthwise
2 cloves of garlic, peel on
Drizzle all of the ingredients with olive oil and season with salt and pepper. Roast in the oven for about 20 minutes.
In the meantime, heat olive oil in a large soup pot over medium heat. Add:
4 leeks (white and light green parts only), chopped and rinsed well or 1 large onion, sliced
Season lightly with salt and cook those for at least ten minutes.
Once the tomatoes and peppers have roasted, add them to the pot. Be sure to get all of the juices into the pot and don’t forget to remove the garlic peels! Also add:
4 cups of vegetable broth or water
2 tablespoons of arborio rice
The rice helps thicken the soup. I like using arborio because I think it gives the soup a creamy texture, but any white rice is fine.
Bring to a boil and let simmer for about twenty minutes. Puree the mixture until smooth and taste for seasoning. If the soup is too thick, add broth or water.
Optional: If you want a creamier soup, stir in a large tablespoon of mascarpone cheese or a touch of cream.
Serve with crusty bread or croutons.