Roasted Tomato Onion Soup
Use fresh tomatoes from the farmers’ market, if possible, for the best flavor.
Serves: 6Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Easy
- 4 large ripe tomatoes (about 2 lbs. total)
- 8 medium onions (about 2 lbs. total), unpeeled
- 5 Tbsp. extra-virgin olive oil, divided
- ½ cup tomato juice
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 tsp. paprika
- Preheat oven to 250°F. Bring a large pot of water to a boil. Fill a medium-sized bowl ¾ full with cold water and ice; have it ready next to the stovetop.
- To skin the tomatoes, make a small X in the bottom of each tomato using a small, sharp knife and cut out the core, keeping the tomato whole. Plunge the tomatoes in the boiling water for 1 minute. Using tongs, remove the tomatoes from the boiling water and drop them into the bowl of ice water; let them sit for a couple of minutes. Drain the tomatoes and peel off the skin using a small paring knife (it should come off very easily).
- Cut the tomatoes in half and place cut-side down on a large baking sheet. Place the whole, unpeeled onions on the baking sheet with the tomatoes. Drizzle 2 tablespoons the olive oil over the tomatoes and onions, using your hands to coat them well. Sprinkle the tomatoes with salt. Roast for 3 hours.
- Transfer tomatoes to a bowl and slowly add tomato juice, stirring well to mix. Add salt and pepper. Once the onions are cool enough to handle, peel and cut up and mix into the soup. Sprinkle with paprika before serving.