simple herb roasted tomato soup with margherita crostini
Warm weather creeps, tomato soup we eats.
The quality of tomatoes peaks over the summer, for sure, but lately the tomatoes I’ve purchased have hints of the sweet, earthy tones a May or June tomato usually boasts. Especially the little guys. One pint I purchased popped with such a bright flavor I wondered if I did a time warp or some shit – then was glad I didn’t because if I had, the mercury would read 95 with a heat index of 110.
Phew. That was a close one.
What slides this Simple Herb Roasted Tomato Soup onto its own podium is the second half of the title: Margherita Crostini. Crusty garlic bread certainly accompanies any creamy or brothy concoction, but how about a sprinkle of fresh basil, a couple slices of tomato, and a hunk of fresh mozzarella atop crispy sourdough to jazz it up a notch? Not that’s a righthand man worth a promotion.
I find right now that comforting meals, be it creamy skillet tortellinis or cheesy rice and beans bakes, snugly fit into the current state of affairs we call Life. I’m juggling a lot of conflicting thoughts about my future currently, not necessarily under a negative microscope but at least one that has me wondering if I’m full of my own shit or if I’m onto something. Leaping into the great blue has its share of intimidation attached, unwelcome doubts and curiosities about the worthiness of taking such a plunge too, but it’s a style of existing I think I need to adopt if I’m going to make any forward progress.
And for those moments, kids, are when soup is especially welcome to warm your soul when it seems a bit herky jerky.
Not That Kind of Pot
A big pot and a sheet pan are your tools for this easy meal. Probably a spoon and a knife and such too, but the cooking process itself requires only two main dishes.
Start by piling your soup base into an oven-safe stock pot or Dutch oven. Lots of tomatoes, a quartered onion, minced garlic, white wine (or broth if you avoid cooking with alcohol), fresh thyme, fresh rosemary, fresh oregano, plenty of olive oil, salt and pepper. Roast the entire conglomeration in the oven at 425 for 30 minutes. The tomatoes will pop and blister, the onions soften, and the liquids released create a sort of broth in which the components bathe and infuse.
Set the pot on the stovetop over medium heat. I start up the burner right before removing the soup from the oven so it’s pre-warmed and ready to roll.
Grab your immersion blender and blitz up the soup until creamy and no large chunks remain. Or, if you’re not a loud and proud owner of an immersion blender like I, toss batches of soup in a regular blender and pulse carefully until smooth.
To finish, stir in full fat coconut milk or heavy cream and fresh basil. Taste for salt and pepper. Let the soup simmer on low heat while you put together the crostini.
Margheritaville
Not so fun story: back in the early days of COVID I sat on hold with CVS’ testing department for three hours subjected to a trio of songs playing on loop. “Margaritaville” was one of them. Nowadays, when that tune even tickles my eardrums, I want to screech TURN IT THE FUCK OFF to whomever the offending stereo belongs.
Wrong margarita, but had to input that aside.
When the soup is safe and sound on the stovetop, switch your broiler to high. Halve some large sourdough bread slices and brush one side with olive oil. Lay them on a baking sheet and broil 2-3 minutes until lightly golden.
Then, flip the toasties and brush the other side with oil. Sprinkle with fresh chopped basil, a few thin slices of tomatoes (think 1/8 inch), and a few slabs of fresh mozzarella apiece. Broil another 2-3 minutes or until crisped on the edges and melty on the cheese.
Top the soup with more fresh basil and mop with slices of cheesy bread. Unf.
If you’d like, a baguette or ciabatta slab works great in place of sourdough. I just love the tang of sourdough coupled with the tomatoes and wanted something a bit different for my accompaniment. Just don’t use Wonder Bread. Wonder Bread is dope, but not for this.
Leftover soup keeps great in the fridge. Another use in a pinch? A quick pasta sauce! A different way to enjoy a serving of tomato soup, and no less tasty.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
On a soup kick? Try these!
Comforting Classic Chickpea Noodle Soup
Healthy Italian Pesto Gnocchi Soup
One Pot Creamy Potato Vegetable and Sage Dumpling Soup
Tomato Parmesan Soup with Crunchy Basil Chickpeas
simple herb roasted tomato soup with margherita crostini
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.
