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This is the tomato soup that made me learn to like tomato soup! It’s comfort food, silky and satisfying. We love to eat it with ‘toasties’ – slices of baguette topped with slabs of gruyere cheese and placed under the broiler to get bubblingly, meltingly delicious.
Remove the whole tomatoes from their juices and lay them out on a baking sheet, reserving the juice. Slide the thick slices of garlic into the tomatoes, then sprinkle with the dried basil and drizzle with the olive oil. Roast tomatoes at 425 degrees for 20 – 30 minutes, just long enough to start to get some char on the edges and develop the sweet tomato flavor.
In a Dutch oven or other large heavy-bottomed pot over medium-high heat, saute the onions, carrots, and celery for about ten minutes. Add the garlic and cook for another two or three minutes. Add the reserved tomato juices, chicken or vegetable broth, bay leaf, sugar, and balsamic vinegar. Reduce heat to a simmer and cook for about two hours (I’ve gone as little as an hour and as long as three).
Add the milk by tempering it—stir a bit of the hot liquid into the milk first, to warm it up so that it doesn’t curdle when you add it in to the soup. Stir in the milk.
Last step: blend! I use an immersion blender (they are AWESOME and can be had for about twenty bucks), but you can also do it—carefully—in batches in a regular blender. I like to blend mine until it’s completely smooth and silky, but it’s also good a little bit chunkier.
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bropaul on 3.13.2010
I followed the recipe as written except for substituting brown sugar for white and heavy cream for the milk. This recipe is a keeper. I will make this again.