I 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.
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.
- 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
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Heat oven to 350 degrees.
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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.
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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.
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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.
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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.
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Shown served with Crispy Manchego Wafers (recipe follows)
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*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.
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)
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.
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.
Judy / Bebe Love Okazu
September 27 at 5:41 pmHi 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. 🙂
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 🙂
bunkycooks
September 27 at 6:08 pmI 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.
Jean
September 27 at 6:25 pmI 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!
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!
Victoria
September 27 at 7:29 pmWhat a perfect rainy day treat!! Tomato soup is one of my favorites 🙂 Love the manchego crisp too!
Lisa { AuthenticSuburbanGourmet }
September 27 at 7:34 pmWhat 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…
Monet
September 27 at 8:38 pmThis 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!
saltyseattle
September 27 at 10:59 pmManchego 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:)
Conor @ Hold the Beef
September 28 at 3:25 amHome 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.
RavieNomNoms
September 28 at 6:00 amWhat 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!
FOODESSA
September 28 at 6:22 amMancego 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
Anna
September 28 at 8:55 amI looooooved the wafers idea. Gorgeous. Looks delicious. Have a great week Priscilla.
Kim
September 28 at 12:41 pmYou’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]
Julie Sparks
September 28 at 4:42 pmThose 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. 🙂
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.
torviewtoronto
September 28 at 6:52 pmdelicious soup and crisp
sippitysup
September 28 at 6:55 pmOk, this is the second “I miss my mommy post I have visted in 6 minutes. Of course the Manchego is all you. GREG
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!
pachecopatty
September 28 at 8:32 pmI can see tomato soup with manchego crackers on my table some time in the near future:)
MaryMoh
September 29 at 1:17 amOh wow…this looks irresistibly good! The wafers look very addictive. I can even snack on them. Thanks very much for sharing.
fooddreamer
September 29 at 9:32 amMmm, 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!
pigpigscorner
September 30 at 4:25 amLove tomato soup but have always cooked it using canned tomatoes. I really have to try using roasted tomatoes!
Nancy/SpicieFoodie
September 30 at 8:58 amThis is one of the best tomato soup recipes I have seen. Your presentation is exquisite! Love it all, thanks for sharing .
Pretty. Good. Food.
October 4 at 4:25 pmMmmm, looks perfect for the cooler weather! Great photos:)