My roasted tomato soup is strictly for tomato lovers!
And there are lots of us tomato lovers out there! Who knew the modest tomato could produce such a luxurious dish? Vegetarian to boot. Don’t change anything: Every single ingredient does its magic in this heavenly tomato soup. I often serve it at Seder dinners, or other long and elaborate dinners, not only to knock their socks off but also to mitigate the length and richness of the feast. Try the tomato soup cold too sometime!
Only plum tomatoes or beefsteak tomatoes will do.
They are the meatiest and contain the least moisture. Do not attempt to make the tomato soup with other varieties of tomatoes, as they won’t stand up to roasting.
- 5 pounds best-quality tomatoes (about 7–8 large beefsteak, or 18 plum tomatoes), split across, quartered if using the beefsteak ones
- 2 pouches Garden Vegetable Levana Nourishments
- 3 red peppers
- Sea salt to taste
- Vegetable oil spray
- 10 cups water (21⁄2 quarts) 1⁄2 cup olive oil
- 2 cups tomato juice
- 1⁄4 cup tomato paste
- Ground pepper to taste
Preheat the oven to 425°F. Spread the first set of ingredients on a cookie sheet lined with foil or parchment and spray generously with vegetable oil spray. Roast for about 45 minutes until the vegetables look charred. Add the other roasted vegetables and all remaining ingredients into a pot (except pepper,) and bring to a boil. Reduce the flame to medium and cook covered for 30 minutes.
Add the ground pepper. Serve hot as is or with croutons (page 102). Makes a dozen ample servings.