I blame Dorie Greenspan.

Had it not been for last week’s Slow Roasted Tomato French Friday recipe, I wouldn’t be thinking about tomato soup.  For my friends and family sweating through August heat, I apologize for even mentioning tomato soup – let’s face it, when it’s 100+ degrees and 80% humidity, the last thing you want to think about is a steaming bowl of anything, tomato or otherwise.

Unfortunately, with tomatoes in season right now, that’s exactly what I’m going to ask you to do – with the hopes that, when the days are short and freezing and damp in January, you’ll pull a bag of this soup out of your freezer and you’ll thank me! 

This is one of those projects that sound like it takes a lot of time, but it’s really a little bit of prep followed by a long, slow roasting time, followed by a little bit of cooking.  So, don’t be daunted by the thought of 4 hours total cooking – it’s a lot easier than it sounds.

Oh, and why do I call this Roasted Sunshine?  Because I use red and yellow tomatoes along with yellow and orange peppers.  The result is a gorgeous, deep orange soup – not a traditional red tomato soup like you’d expect.  Why yellow tomatoes?  They’re a lot sweeter and wonderfully offset the acidity of the red tomatoes.

Roasted Sunshine Soup

  • 6 good-sized ripe red tomatoes (a little smaller than the size of your palm)
  • 6 good-sized ripe yellow tomatoes
  • garlic-flavored olive oil
  • salt and pepper
  • handful basil
  • 1 yellow pepper, cored, seeded and cut into 1/2″ strips
  • 1 orange peper, cored, seeded and cut into 1/2″ strips
  • 4 shallots, minced
  • 4 garlic cloves, minced
  • pinch red pepper flakes
  • 2 1/3 cups chicken or vegetable stock

Preheat the oven to 225 F and line two baking sheets with parchment paper.  Cut the tomatoes top to bottom and core, then cut each half into thirds and spread out on the baking sheets, giving each slice space – don’t crowd the pan.  Strew the basil over the tomatoes, drizzle with the garlic oil, then season with salt and pepper.  Pop it in the oven and roast for 3 hours – when cooking time is half-up, add the strips of peppers and finish cooking.  When the time is up, turn off the oven and leave the tomatoes to cool as long as you like (I left mine the better part of the afternoon) — or check out my overnight method on the link above.

When you’re ready for phase 2, heat a little olive oil in the bottom of a large pot over medium heat.  Add the shallots, garlic and pepper flakes and cook until soft.  Add the cooked tomatoes and peppers and stir well to combine.  Add the stock, bring to a boil, then reduce to a simmer for 10 minutes.  Finish by blending it in the blender or with a blender stick, then taste for seasoning.  Resist temptation – let it cool, put it into ziplock bags and pop in the freezer for those cold, miserable winter nights when you’ll want a cozy dinner.

Note:  this is a slightly thick soup – if you want it thinner, just add an extra 1/4 cup stock.