Roasted Tomato Soup with Calabrian Chiles
Description
When your roasted tomato soup has a little attitude 🌶️🍅
The Calabrian chile paste brings just the right kick to balance those slow roasted, sweet tomatoes. Cozy, bold, and absolutely slurp worthy. This one’s for the soup lovers who like a little heat with their comfort food.
Ingredients
4 lbs. roma tomatoes, cut in quarters
2 onions, cut into thick slices
6 tablespoons olive oil
6 garlic cloves, minced
1 ½ tablespoons granulated garlic
1 ½ teaspoons thyme
1 ½ teaspoons rosemary
Kosher salt and black pepper
1 large head of garlic, top cut off and wrapped in foil
1 teaspoon red pepper flakes
1 teaspoon kosher salt
2-4 tablespoons Calabrian chile paste
2 cups chicken broth
½ cup heavy cream
Parmesan, grated for serving
Croutons, for serving
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and put the tomatoes, onion, and head of garlic wrapped in foil on it. Mix olive oil with minced garlic, granulated garlic, thyme and rosemary, and spoon it over the tomatoes and onions, then season with salt and pepper. Roast in the oven until deeply caramelize; about 45 minutes. Remove from oven. Remove the garlic heads from the foil, and set aside, so they can cool. Meanwhile, dump the tomatoes and onions, with their juices from the sheet pan, into a blender. You may have to do this in batches. Squeeze the bulbs out of the roasted garlic and add them to the blender, along with the red pepper flakes, kosher salt, and Calabrian chile paste. Blend until smooth. Taste and adjust heat. Pour the soup into a large dutch oven on the stove. Add the chicken broth and heavy cream and heat through. Add additional broth or cream to get the consistency you desire. Taste and adjust seasonings. Serve, topped with grated parmesan and croutons.
