Roasted Tomato & Bread Soup
Yield: 10+ Servings
Preheat oven to 350*
On a sheet pan, spread out whole tomatoes and garlic bulb. Lightly coat in olive oil and a pinch or 2 of salt. Place into the oven for 30-40minutes, until skin has broken and garlic bulb is soft. Remove from oven and transfer tomatoes to a bowl, and garlic to a plate to cool. Use ½ cup of white wine to deglaze the hot sheet pan. Use a wooden spoon or spatula to scrape brown bits off the pan and incorporate with the wine. Reserve this liquid.
While tomatoes are cooking, place leeks and olive oil in a large heavy bottomed pot. Sauté on medium low until leeks become soft, about 5-8 minutes. Add in tomatoes and white wine from sheet pan, as well as the remaining amount of wine. Squeeze in the roasted garlic (much like a tube of toothpaste), and try to get as much roasted garlic out of the bulb as possible, being careful not to let the dried skin get into the soup. Stir mixture and begin to break up tomatoes. Add in stock, thyme and crushed tomatoes. Stir and bring to a simmer. Then add in sourdough bread, tearing it into small pieces. Stir and incorporate all ingredients, cover and keep on a low simmer for an hour.
Remove soup from heat and you can serve as is or blend with immersion blender for silky smooth texture.
Recipe by Chef Kellan Hori
A California native, Chef Kellan believes the best meals are prepared with good ingredients, and good intention.