Oven Roasted Heirloom Tomato Soup
Rated 5 stars by 1 users
Category
Soups & Salads
Servings
1-2 Cups
Prep Time
400 minutes
Cook Time
65 minutes
Ingredients
- ¼ cup Magical Olive Oil
- 2 cups Oven Melted Heirloom Tomatoes (directions below)
- ¼ cup Sun Dried Tomatoes
- 2 tablespoons Tomato Paste
- 2 tablespoons Roasted Garlic Cloves
- ¼ cup Carrot (peeled small diced)
- ¼ cup Celery (small diced)
- ¼ Sweet Onion (peeled small diced)
- ½ cup Roasted Red Peppers (small diced)
- ¼ cup Fresh Fennel Bulb (small diced)
- 1 tablespoon Kosher Salt
- Pinch of Dry Fennel Seeds
- Pinch of Red Pepper Flakes
- Pinch of Dry Oregano
- ½ teaspoon Cracked Black Pepper
- 3 cups Water (vegetable or chicken stock is okay)
- ½ cup Fresh Basil Leaves (torn)
- ¼ to ½ cup Crushed Basil + Magical Pesto (recipe below)
- ¾ - 1 cup Magical Olive Oil
- 6 - 8 Cloves Fresh Peeled Garlic
- 1 cup Freshly Grated Parmesan Cheese
- ½ cup Toasted Pine Nuts or Walnuts
- 2 cups Fresh Basil Leaves
- 1 tablespoon Sea Salt
- ½ teaspoon Fresh Cracked Black Pepper
Oven Roasted Heirloom Tomato Soup
Pesto Garnish
Directions
Oven Roasted Heirloom Tomato Soup
- To prepare the tomatoes cut tomatoes in half across the equator place cut side up on a lined sheet pan sprinkle with a little salt and pepper drizzle with a little olive oil and roast in a 200° oven for 3 hours.
- Turn the oven off and leave the tomatoes in the oven to oven melt overnight.
- Add all the soup ingredients into the MB2e.
- Secure the lid. Set the temperature to 160° and set the timer for 1 hour.
- When the cycle is finished run for an additional 5-minute cycle with no heat.
- Season the soup to taste and make sure you are happy with the desired consistency.
Pesto Garnish
- In the bowl of a food processor combine the basil garlic parmesan and the nuts. Process to mix this combination well.
- With the motor running slowly drizzle in the Magical Olive Oil then follow it with the regular oil.
- Season with salt and pepper mix well on pulse one more time or two or until combined well.
- Store in an airtight container in the fridge with a layer of oil on top to keep it from oxidizing.
- To plate the soup fill bowls with desired amount of soup and garnish each bowl with up to a tablespoon of pesto. Enjoy!
Recipe Note
Recipe provided by Chef Sebastian Carosi Instagram: @chef_sebastian_carosi
