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Roasted Tomato Soup with Manchego Crisps

September 27 by Priscilla 25 Comments

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Roasted Tomato Soup | ShesCookin.comI know, I know – we’re having a genuine heat wave in SoCal, so bookmark this for after the October Santa Ana’s my friends 🙂 Meanwhile, fall is in the air in the rest of the Northern Hemisphere and this rustic, comfort food favorite is beckoning you to the table.

Roasted Tomato Soup | ShesCookin.com

Roasting the tomatoes to concentrate their essence is what sets this tomato soup apart. Not to mention the silkiness from a touch of cream, sweetness of roasted garlic, and salty goodness of the lacy cheese wafer as it softens and mingles within.

Print
Roasted Tomato Soup with Manchego Crisps
Course: Appetizer, Soup
Servings: 4 -6 servings
Author: Priscilla
Ingredients
  • 4 pounds tomatoes halved lengthwise
  • 6 garlic cloves left unpeeled
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • ½ medium onion finely chopped
  • ½ teaspoon dried oregano
  • 1 teaspoon Bourbon Smoked Sugar
  • 3 cups organic vegetable stock
  • ½ cup heavy cream
  • Garnish: fresh oregano sprigs
Instructions
  1. Heat oven to 350 degrees.
  2. Arrange tomatoes, cut side up in one layer on a large baking sheet. Scatter garlic around tomatoes. Drizzle tomatoes with oil and sprinkle with ½ teaspoon of salt and a few grinds of pepper.
  3. Roast until tomatoes are browned around the edges but still juicy, about 1 hour. Allow to cool, then peel garlic. Leave the oven on and bake the Crispy Manchego Wafers, recipe below.
  4. Melt butter in a heavy 6-8 quart saucepan over medium heat. Add onion, oregano, and sugar and cook, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock, bring to a simmer, and simmer, covered for 20 minutes to allow flavors to blend.
  5. Remove from heat and use an immersion blender to puree the soup. Return to low heat, stir in cream and salt and pepper to taste. Simmer for 2 minutes. Divide among bowls and serve immediately.
  6. Shown served with Crispy Manchego Wafers (recipe follows)
  7. *I substituted vegetable broth for chicken for a vegetarian soup, also used fresh red and yellow tomatoes from the garden and cut the amount of onion, sugar and butter in half. Yellow tomatoes tend to be sweeter and less acidic, so the combination gave the soup more of an orange color and rich, mellow flavor.
Recipe Notes

Adapted* from Gourmet Today, edited by Ruth Reichl

The soup can be made up to 1 day ahead. Cool, uncovered, then refrigerate, covered.

Shown served with Crispy Manchego Wafers (recipe follows)

Roasted Tomato Soup | ShesCookin.com

For the Crispy Manchego Wafers I used 1 ½ cups of grated manchego and asiago cheese with chopped hazelnuts left over from the Cabernet-crusted Chile Rellenos mixed with 1 tablespoon organic all-purpose flour. The recipe in Gourmet called for grated parmesan cheese. These delicate savory crisps are a perfect embellishment to the soup, but also make a wonderful snack or appetizer on their own.

Cheese Crisps | ShesCookin.com

Heated oven to 350 degrees.

Line a large baking sheet with nonstick liner such as parchment paper.

Stir together the cheese and flour in a bowl. Make 5 mounds of cheese mixture (about 2 tablespoons each) about 4 inches apart and spread each mound into a 3-4 minch round.

Bake until melted and golden brown, about 10 minutes. Cool for 2 minutes. Using a spatula, carefully remove each wafer from the baking sheet and float on top of the soup.

Note: The wafers can be made up to 2 days ahead and kept, layered between sheets of wax paper, in an airtight container.

 

Roasted Tomato Soup | ShesCookin.com

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Category Meatless| She's Cookin'| Soups Tags cheese crisps| cheese wafers| Gourmet Today| manchego cheese| roasted tomato soup| Ruth Reichl| tomato soup| tomatoes

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Reader Interactions

Comments

  1. Judy / Bebe Love Okazu

    September 27 at 5:41 pm

    Hi Priscilla, Tomato soup, Nordie’s to be exact, is my all time favorite. I’ve never tried to make it at home, but I’d love to try your recipe. The wafers look, to die for! I’m drooling. It looks perfect for this soup but I think I’d enjoy it alone. 🙂

    Reply
    • Priscilla

      September 27 at 7:11 pm

      @Judy – Never tried Nordie’s tomato soup! Will have to make a point of dining at the cafe post-shopping 🙂

      Reply
  2. bunkycooks

    September 27 at 6:08 pm

    I love roasted tomato soup. It is good almost any time of the year since the tomatoes pick up so much flavor from the roasting. I am sure the cheese wafers are a great addition.

    Reply
  3. Jean

    September 27 at 6:25 pm

    I love tomato soup–a good one, that is, and this fits the bill. I’ve never thought of adding nuts to cheese wafers but it sounds so good! Even in this hot weather, I would enjoy a bowl (or two) of this soup. Yum!

    Reply
    • Priscilla

      September 27 at 7:13 pm

      @bunkycooks – The wafers are definitely a great addition, and wonderful on their own – I am a crunchy, salty lover vs. sweet 🙂

      @Jean – I’m eating the cheese wafers with a glass of wine right now 🙂 Thanks for stopping by – and, again, good luck. Loved your post!

      Reply
  4. Victoria

    September 27 at 7:29 pm

    What a perfect rainy day treat!! Tomato soup is one of my favorites 🙂 Love the manchego crisp too!

    Reply
  5. Lisa { AuthenticSuburbanGourmet }

    September 27 at 7:34 pm

    What a terrific idea to do the wafers from manchego. I have always done them with parmesan. The soup look SO tasty and I have not eaten dinner yet. Great job…

    Reply
  6. Monet

    September 27 at 8:38 pm

    This is perfect! I was just telling Ryan last night that I was craving tomato soup with grilled cheese…however I didn’t have a recipe to turn to. That craving can now be satiated! I’m making this at the end of the week…it will offer me motivation to press on! Thanks for sharing!

    Reply
  7. saltyseattle

    September 27 at 10:59 pm

    Manchego wafers? That is PURE GENIUS! Oh and I hear you’re having a heat wave- send the soup on up to Seattle, we’ll take care of it:)

    Reply
  8. Conor @ Hold the Beef

    September 28 at 3:25 am

    Home made roasted tomato soup is a treat unto itself, but the addition of those wafers makes it an exciting meal! I want to crunch one of those babies so badly. Brilliant idea.

    Reply
  9. RavieNomNoms

    September 28 at 6:00 am

    What a perfect combination!! Especially since Fall is here now, sometimes a big bowl of tomato is just what you need and your addition of the Manchego Wafers is SUCH a good idea!

    Reply
  10. FOODESSA

    September 28 at 6:22 am

    Mancego and hazelnut in a wafer is just a fab idea. I’ll make these this weekend for sure. We usually enjoy great bowls of soup at my home…especially since we’re having the slight chill starting to set in. Montreal, is certainly no the Californian coast ;o)

    Flavourful wishes,
    Claudia

    Reply
  11. Anna

    September 28 at 8:55 am

    I looooooved the wafers idea. Gorgeous. Looks delicious. Have a great week Priscilla.

    Reply
  12. Kim

    September 28 at 12:41 pm

    You’re right. No way I can make soup in this heat! Mr. RGBistro won’t allow it. But, tomato soup IS one of my favorites. I’ll have to dig this up later (Oct-Nov) so I can make the wafers.

    Delicious!

    [K]

    Reply
  13. Julie Sparks

    September 28 at 4:42 pm

    Those manchego-hazelnut crisps are a great idea! I am totally going to try that next time I make tomato soup… finding manchego might be a little iffy though. 🙂

    Reply
    • Priscilla

      September 28 at 6:25 pm

      @Kim – Hopefully, it will cool down soon. But, as Renee pointed out – it is delicious chilled as well – think gazpacho 🙂

      @Julie – Thanks for visiting 🙂 If you live in an urban area, Manchego cheese shouldn’t be too difficult to find.

      Reply
  14. torviewtoronto

    September 28 at 6:52 pm

    delicious soup and crisp

    Reply
  15. sippitysup

    September 28 at 6:55 pm

    Ok, this is the second “I miss my mommy post I have visted in 6 minutes. Of course the Manchego is all you. GREG

    Reply
    • Priscilla

      September 28 at 9:38 pm

      @Greg – 🙂 is that what tomato soup means? Must be my new empty-nest status!

      @Patty – When you get back from France, you’ll be craving some rustic comfort food!

      Reply
  16. pachecopatty

    September 28 at 8:32 pm

    I can see tomato soup with manchego crackers on my table some time in the near future:)

    Reply
  17. MaryMoh

    September 29 at 1:17 am

    Oh wow…this looks irresistibly good! The wafers look very addictive. I can even snack on them. Thanks very much for sharing.

    Reply
  18. fooddreamer

    September 29 at 9:32 am

    Mmm, it all sounds good, but I really want those manchego wafers. I’ve made something similar with parmesan, but I like this take on it!

    Reply
  19. pigpigscorner

    September 30 at 4:25 am

    Love tomato soup but have always cooked it using canned tomatoes. I really have to try using roasted tomatoes!

    Reply
  20. Nancy/SpicieFoodie

    September 30 at 8:58 am

    This is one of the best tomato soup recipes I have seen. Your presentation is exquisite! Love it all, thanks for sharing .

    Reply
  21. Pretty. Good. Food.

    October 4 at 4:25 pm

    Mmmm, looks perfect for the cooler weather! Great photos:)

    Reply

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