Recipe

Dinner

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Roma Tomatoes
Olive Oil
, divided
Onions
, diced
Large Garlic Cloves
, minced
Whole Milk
Fresh Basil
, thinly sliced
Salt & Black Pepper

Fire-Roasted Tomato Soup

If you don't have a grill, you can roast the tomatoes in the oven. Preheat the oven to 400F. Halve the tomatoes lengthwise, drizzle them with olive oil, and place them cut-side up on a parchment-lined sheet pan. Bake them, without flipping over, for 30 to 35 minutes. Transfer to a bowl, cover, and peel as directed.
Total time: 65 min
Servings: 4
Equipment: Grill & Stove & Blender | Immersion Blender
  • 6 Roma Tomatoes
  • 3 tbsp. Olive Oil, divided
  • 1 c. Onions, diced
  • 2 Large Garlic Cloves, minced
  • 4 c. Whole Milk
  • 1/4 c. Fresh Basil, thinly sliced
  • 1/8 tsp. Salt & Black Pepper
  • Heat the grill to 450°F.
  • Drizzle the whole tomatoes with 1 tablespoon of olive oil and throw them on the grill. Cook the tomatoes for 12–15 minutes, turning every 2 minutes, until charred around the edges and soft in the middle.
  • Put the roasted tomatoes in a large bowl and cover very tightly with plastic wrap. Let the tomatoes sit for 10 minutes, then peel off and discard the skin.
  • Warm a large pot over medium-high heat. Add 2 tablespoons of olive oil and the onion and sauté for 5 minutes, or until softened. Add the garlic and cook for another minute.
  • Add the tomatoes and milk, reduce the heat to medium-low, and simmer for 20 minutes (do not boil!).
  • Remove from the heat, add the basil, and blast the whole thing with an immersion blender. (Or do this in a regular blender, but take the steam vent out of the center of the lid and cover the hole with a towel.)
  • Taste the soup and season with salt and pepper until it tastes good. Serve hot.