Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 
Hands-on Time
15 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 8 (serving size: about 3/4 cup)

Roasting the tomatoes adds an intensely deep flavor and buttery texture that defines comfort.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine tomatoes, shallots, garlic, oregano, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper; toss. Arrange tomato mixture on a baking sheet lined with parchment paper. Bake at 375° for 1 hour or until slightly caramelized.

Step 3

Heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add leek; cover, reduce heat to low, and cook 8 minutes. Add tomato mixture and any accumulated liquid to pan; cook 2 minutes. Add stock, rind, basil leaves and stems, and remaining 1/2 teaspoon salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced. Remove and discard rind and stems. Place soup in a blender; blend until smooth. Divide soup evenly among 8 soup bowls; drizzle evenly with remaining 1 tablespoon oil.

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

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