Roasted Tomato Soup with Spice Chile Oil

ROASTED TOMATO SOUP with Spiced Chili Oil

By Anna Ramiz

This tomato soup recipe is full of flavor and spice, thanks to the hot kick of spiced chili oil! Create an incredible flavor and texture perfect for a starter or main course.

Ingredients

For the Soup 1 (17.63 oz) box Pomì Tomato Sauce 1 lb (about 3-4) tomatoes, quartered 1 medium yellow onion, quartered 1 head of garlic 6 oz (about 1 1/4 cup) cauliflower florets 3 tbsp olive oil 1/2 tsp kosher salt 1 cup water or vegetable stock 2 sprigs of basil (8-10 leaves) 4 tbsp unsalted butter Salt and pepper to taste

For the Spiced Chili Oil 2 tsp whole fennel seeds 2 tsp whole cumin seeds 1/2 tsp red chili flakes 1/4 tsp kosher salt 1/2 cup olive oil 4 Servings 30 min. Meal Type: Antipasto

Directions For the Soup > Preheat the oven to 400 F and line a rimmed sheet pan with parchment paper. > Cut the entire head of garlic in half horizontally and drizzle 1-2 tsp of olive oil over both sides. Wrap both halves of garlic tightly in aluminum foil. Toss tomatoes, onions, and cauliflower with the rest of the olive oil and 1/2 tsp kosher salt, and then spread them in an even layer on the prepared sheet pan. > Place the wrapped garlic on the sheet pan with the vegetables and roast for 30-35 minutes, until vegetables are soft and beginning to brown and garlic is soft and golden. Let cool. > When the vegetables reach room temperature, transfer them to a blender. Squeeze the roasted garlic out of its skins and into the blender. Add Pomì Tomato Sauce and water or stock and blend on high speed until smooth. > Transfer soup to a large pot, add basil, salt, and pepper to taste and bring to a simmer over medium heat, stirring occasionally. Simmer for 20-25 minutes, until hot and flavors have melded, then stir in butter, and cook until melted. > Serve soup hot, drizzled with spiced chili oil.

For the Spiced Chili Oil > Heat a small skillet over medium heat. When the pan is hot, add fennel seeds, cumin seeds, and chili flakes. > Toast for 1-2 minutes, just until fragrant and beginning to brown, taking care not to burn them. > Immediately transfer to a bowl and add olive and salt. > Drizzle over the roasted tomato soup.

Anna Ramiz of Gathered at my table | @gatheredatmytable

Anna Ramiz is a professionally-trained pastry chef, recipe developer and food photographer. She authors the blog Gathered At My Table, which focuses on elevated, seasonally-inspired baking and teaches workshops aimed at teaching fundamental pastry skills to home bakers. Anna lives in sunny Orlando, Florida with her husband and her puppy, Tahini.

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Pomì Tomato Sauce 17.63 oz (500 g)

Chef Tip

Use a cheese rind from Romano or Parmesan while cooking to infuse extra flavor to your soup. Remember to remove whatever doesn’t dissolve during the process!