Agri-Food Week | Preparation | Roasted Tomato Soup
Note: This recipe is a part of the 2021 Spring Agri-Education Experience with the Western Fair District
How this recipe would be prepared in a processing facility for canned soup found at the grocery store, and how it's prepared at home or in a restaurant are very different, but both are considered the same stage of the food system. If you don’t find that to be super clear, or even find it a little confusing, that's okay! Our Food System is complex and constantly changing, and often different parts of it overlap.
Roasting the tomatoes helps to concentrate their flavours and also brings out some sweetness. Part of this is due to the maillard reaction and caramelization. The maillard reaction refers to the interaction of protein and food sugars which creates unique colours, smells, and flavours.
Yield: 1 liter Level: Intermediate
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, sliced
- 6 cloves garlic, peeled
- 3 pounds tomatoes, quartered
- 3 tablespoons tomato paste
- 2 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 small bunch basil
- Salt to taste
- Freshly ground black pepper
- Cutting board
- Chef’s knife
- Baking sheet lined with parchment paper
- Large pot
- Wooden spoon
- Measuring cups
- Measuring spoons
- Blender or immersion blender
- Dish towel
- Tasting spoons
Gather all your ingredients and equipment before you get started!
Preheat the oven to 400°F.
Measure out the butter, oil, stock, cream, tomato paste and vinegar.
Cut the onion in half from root to tip, and remove the skin. Cut off the root and the tip of the onion, and slice the onion lengthwise very thinly.
Remove the stem from the tomatoes and cut them in half through the core. Cut them into quarters.
Place the tomatoes and garlic onto a parchment lined baking sheet. Smear the tomatoes with the tomato paste.
Place the baking sheet of tomatoes and garlic into the preheated oven and roast for about 45 minutes until the tomatoes have burst and caramelized.
Melt the butter and olive oil together in the pot on medium-low heat and add the sliced onions. Cook the onions until they have caramelized and are deeply golden brown.
Add the tomatoes and garlic to the onions.
Stir in the stock and vinegar and bring to a simmer. Simmer for about five minutes.
Add the basil into the soup and blend until smooth.
Return the soup to the pot and add the cream, heat through and taste for seasoning.