simple herb roasted tomato soup with margherita crostini
Toss shit in a pot and forget about it until you have to remember, and even then the soup is hard to mess up. Finish with some cheesy toasts for dipping into a creamy bowl.
Ingredients
- 2 lbs tomatoes, quartered
- 1 sweet onion, quartered
- 6 cloves garlic, minced or grated
- 1/2 cup sweet white wine
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1/4 cup extra virgin olive oil
- 1 cup canned full-fat coconut milk, or heavy cream
- 1 cup fresh basil, roughly chopped
- 4 slices sourdough bread, halved
- 2 tomatoes, thinly sliced
- 8 oz fresh mozzarella
Instructions
- Preheat oven to 400 degrees.
- In a large oven-safe pot, combine the tomatoes, onion, garlic, white wine, oregano, rosemary, thyme, olive oil, and a generous pinch of salt and pepper. Stir to incorporate. Set in the oven, covered, and roast for 30-35 minutes until the tomatoes begin to burst.
- Set the pot on the stove top over medium heat. With an immersion blender, whip the soup until creamy - or, transfer batches to a regular blender and carefully pulse to combine. Stir in the coconut milk or heavy cream and 1/2 cup of basil. Keep warm.
- Switch the broiler to high. Brush one side of the sliced sourdough with olive oil and sprinkle with salt and pepper. Broil 2-3 minutes until golden. Brush the second side with oil and sprinkle with the remaining 1/2 cup of basil. Arrange the mozzarella and the two sliced tomatoes. Broil until the cheese melts and the edges crisp, about 2-3 minutes longer.
- Divide soup into bowls and top with additional fresh basil. Serve with crostini.
Notes
*To store: Leftover soup keeps well in the fridge, covered, for up to 5 days. Store separately from the crostini, which keeps for up to 3 days in the fridge.
*Tomatoes: I used a combination of vine tomatoes and cherry tomatoes. If using the latter, slice them in half.
*To substitute the wine: Use an equal amount of vegetable broth.