Smoky Roasted Tomato Soup with Gruyere & Umbria Crostini

Melissa Wright

Melissa Wright

Melissa Wright, home cook, baker and medical student
instagram: @wrightfamilytable
website: www.wrightfamilytable.com

I first started making soup with roasted tomatoes a few years ago, and I haven’t looked back since. Tomato soup is the ultimate comfort food for cold and drizzly days, and the smell of vegetables slowly caramelizing in the oven filling the kitchen is an added bonus.

This spiced version is a new favorite in our home. The smoked paprika and Umbria from Glory Kitchen pair together to create a fuller flavor that balances out the sweetness brought by roasting the vegetables. If you have always loved the classic combo of grilled cheese and tomato soup, then you will love this grown-up version.   (food and photos created by Melissa)

Smoky Roasted Tomato Soup with Gruyere & Umbria Crostini

serves 8

Ingredients

    for the soup:
  • 2 teaspoons UMBRIA nut & spice mix
  • 3 lbs fresh tomatoes (mix of cherry, vine, plum, etc.)*
  • 2 small yellow onions, sliced
  • 6 cloves garlic, peeled
  • ½ cup extra virgin olive oil
  • 2 teaspoons smoked paprika
  • salt and freshly ground pepper, to taste
  • 3 cups chicken stock
  • *fresh tomatoes can be substituted with 42 ounces of canned tomatoes. Drain tomatoes before using.
  • for the crostini:
  • 1 tablespoon UMBRIA nut & spice mix
  • 1 heaping cup finely grated gruyere cheese
  • 1 baguette, sliced

Instructions

  1. Preheat oven to 450°. Line a baking sheet with parchment.
  2. Wash tomatoes. Core, deseed, and cut the tomatoes into halves (cherry tomatoes can remain whole). Spread tomatoes, garlic, and onions onto prepared baking sheet. In a small bowl, stir together the olive oil, 2 teaspoons Umbria, and smoked paprika. Pour over tomatoes, garlic, and onions. Gently stir to coat, then season with salt and pepper. Roast in preheated oven for 25-30 minutes, until vegetables are soft and beginning to brown in places.
  3. Place roasted tomatoes, onions, and garlic and any juices from the pan into a large stockpot. Add chicken stock. In batches, place mixture into a blender and blend until very smooth. Return to stockpot and place over medium heat. Let simmer until slightly reduced and thickened, about 10-15 minutes. Season with additional salt and pepper, if needed.
  4. While soup thickens, make the crostini. Preheat the oven broiler. Stir gruyere and the 1 tablespoon Umbria together in a bowl. Place crostini slices on a baking sheet. Toast slices in preheated oven until just beginning to become golden on the edges, about 1-2 min per side. Remove from oven, and top with spice and cheese mix. Place back in the oven, and broil until cheese is melted and bubbling, about 1 more minute.
  5. Serve soup warm with crostini.

Smoky Roasted Tomato Soup
Smoky Roasted Tomato Soup
Smoky Roasted Tomato Soup