A rustic Italian roasted tomato soup recipe made with the last of summer's heirloom tomatoes, slowly roasted with garlic, onions and a splash of white wine!
Preheat oven to 350”F. Meanwhile cut the tomatoes and onion into wedges then add them to a large roasting dish, together with the garlic cloves and thyme. Drizzle all over the top with the olive oil and sprinkle with the sea salt. Roast in the preheated oven for 1.5 hours.
Pour the white wine over the tomatoes and roast another hour or so, until the liquid is almost evaporated and you can see nice caramelization around the edges. Discard the thyme sprigs.
Transfer the roasted tomatoes, onions, garlic together with all the juices to a medium soup pot. Reserve a few tomato slices and caramelized onions for garnish if desired, then pour in the vegetable stock and bring to a gentle simmer. Remove from heat and using a hand held blender puree the soup to your liking. (For the smoothest consistency transfer the soup to a stand blender and carefully process on the hot liquid setting).
Adjust seasonings to taste with more sea salt and red pepper flakes. Serve hot garnished with the reserved roasted tomato wedges, fresh herbs and a nice drizzle of extra virgin love oil.
Notes
The Tomatoes - You'll need 9 large heirloom tomatoes which weigh about 1 pound each. So If using a different variety just calculate bout 10 pounds of tomatoes more or less.
Texture -Play around with the final texture of the soup, adding more stock as desired to reach your ideal consistency.
Canning - If you plan to use this soup recipe for canning make sure to follow all USDA safety guidelines for canning tomatoes and tomato products.