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Charred Tomato Soup with Melted Mozzarella

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Photo: Charred Tomato Soup with Melted Mozzarella

TOTAL TIME: 38 min
Prep: 8 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 2 tablespoons canola oil
  • 12 red Roma tomatoes, washed, core removed, and a small "x" drawn on the bottom of each with a knife
  • Kosher salt
  • 1 tablespoon granulated sugar
  • 1/2 cup dry vermouth
  • 1/4 cup extra-virgin olive oil, divided
  • 10 cloves garlic, peeled and sliced thin
  • 3 medium shallots, peeled and sliced
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 1 tablespoon dried oregano
  • 1(28-ounce) can whole peeled tomatoes
  • 1 cup water
  • 1 cup shredded fresh buffalo mozzarella
  • 1 loaf sourdough bread
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Directions

Preheat the oven to 375 degrees F.

Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Add the vermouth. Continue cooking on low heat.

In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.

Put about half of the tomato soup in the blender and puree until smooth. Next, puree the roasted Roma tomatoes in the blender until smooth, adding the remaining olive oil through the top in a slow, steady stream. Taste for seasoning. Add both back to the remaining chunky soup. Taste for seasoning.

On a flat surface, slice bread into 4 by 1/2-inch thick slices. Tear each piece into a freeform shape that sits nicely across the top of your soup bowls (the nice torn edges will get super crispy). Set on a sheet tray and toast in oven for 4 to 5 minutes until lightly golden and crispy.

Ladle the soup into crocks or small oven-proof bowls. Top with 1 piece of toasted bread per bowl. Finish with some shredded mozzarella and broil until golden brown, about 2 minutes.

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Read all 2 reviews

  • on February 17, 2013

    Flag

    i haven't even got to the bread and cheese part, it's so good.i had a couple variations, no red pepper flakes, used a dried ground thai spice. no oregano, used a blend of spices from fresh market. would use more next time. i also didn't use a blender. i used an immersion blender which did an excellent job. i really liked this soup, it's a keeper.

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  • on October 16, 2011

    Flag

    Love Alex's show and her great food analogies! Watching her cook is like getting a massage. I loved this soup! Fitting the bread to the bowl is not my thing, so I made cheese toast in the oven and cut into thirds for dipping. BUT the best idea was when I decided to make a smooth tomato which is really my favorite. Into the Vitamix for a minute. Heat it up or drink it cold. A healthy squeeze of lemon juice, a spoonful of sour cream and a few garlic groutons. Oh yes, delicious.

    people found this review Helpful.
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