Serves 6 | 360 calories per serving
This recipe was inspired by Chrissy Teigen’s Roasted Tomato Soup recipe, which was in turn inspired by Ina Garten. However, the origins aren’t really that important. What’s important is that you know this soup is inspirational. Inspired by some incredible cooks and approved in our very own test kitchen*, it is sure to be your new favorite. Manga!
*In the home of this very hungry coyote
4 pounds fresh tomatoes (about 12 medium-sized tomatoes)
1/3 cup extra-virgin olive oil
2 tablespoons salt
1 teaspoon freshly ground pepper
2 small sweet onions, roughly chopped
2 large garlic cloves, finely diced
1 jar (12 oz) artichoke hearts, roughly chopped
2 tablespoons salted butter
2 tablespoons each chopped basil & oregano (fresh is best, but dried works too!)
1 bay leaf
1 cup Casa Papa Red wine
2 cups chicken (or veggie) broth
Shredded Parmesan cheese
Roast the Tomatoes
Preheat the oven to 450*F. Line a baking sheet with foil.
Halve the tomatoes and arrange, cut-side up, on the baking sheet. Drizzle with ¼ cup of oil and sprinkle with 1 tablespoon salt and ½ teaspoon pepper. Roast for about 40 minutes, until tomatoes are softened and the edges slightly charred.
Make that Delicious Soup
In a large saucepan or Dutch oven, heat the remaining oil over medium heat. Add the onion and cook, stirring, until softened (about 7 minutes). Add the garlic and cook for 1 minute. Add artichoke hearts, butter, and remaining salt. Stir and cook for another 5 minutes. Add the roasted tomatoes, basil, oregano, bay leaf, and remaining ground pepper. Use a spoon to break up the tomatoes slightly. Add the wine and broth and bring to a boil, then reduce the heat and simmer for about 30 minutes, until thickened.
Discard the bay leaf. Using an immersion blender, puree the soup until smooth and creamy. Serve with shredded Parmesan, croutons and a large glass of Casa Papa Red wine.