I made this soup using the giant-size (6 pound, 6 ounce) cans of whole tomatoes from Costco. Yes, it makes a big batch, but it freezes really well, and that way you’ll have lots of leftovers to eat with a quick toasted cheese sandwich whenever you need a warming meal!! This recipe is based on one in Mark Bittman’s How to Cook Everything Vegetarian.
Even though there are a lot of vegetables to prep here, if you have a food processor, it’s really fast. Because the soup will get pureed, you can just slice everything thinly in your machine and not worry about dicing onions or carrots.
1 institutional-size can of whole tomatoes (6 lbs, 6 oz)
1 cup loosely packed dried tomatoes (not the kind packed in oil), about 2 ounces
3 medium onions, halved
8 cloves of garlic, minced
4 stalks of celery
2 tablespoons dried thyme
sea salt or kosher salt and freshly ground pepper
1. Preheat your oven to 375 degrees. Put the dried tomatoes in a bowl and cover with 2 cups of boiling water. Drain the canned tomatoes and reserve the liquid. Halve each tomato and put them on rimmed baking sheets, or in shallow roasting pans, or a combination. Drizzle with olive oil—a couple of tablespoons to ¼ cup, whatever you feel like. Roast in the oven, turning once or twice, until the tomatoes are dried and lightly browned, 30 to 45 minutes.
2. While the tomatoes are roasting, slice the onions, carrots, and celery thinly—if you have a food processor, this is the time to use it!
3. When the tomatoes are done roasting, pour the dried tomatoes and their soaking liquid into the roasting pans. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, breaking up the tomatoes as you do so.
4. Put 2 tablespoons of olive oil into a deep skillet or large saucepan over medium-high heat. When hot, add the onion to the oil and cook until it begins to brown. Then add the garlic, carrot, and celery, and the thyme. Cook until the vegetables start to release their liquids. Sprinkle with salt and pepper.
5. Add the reserved liquid from the canned tomatoes, as well as 2 to 3 quarts of water, and the tomatoes from the roasting pans. Turn the heat to high and bring the soup to a boil, then lower the heat so it bubbles gently. Cover and cook until the vegetables are very tender, about 30 minutes. As you cook it, you’ll probably need to add more water—just make sure there is plenty of liquid so it’s nice and soupy.
6. Let the soup cool until it’s not much hotter than room temperature, and then puree it in batches in your blender until it is nice and smooth. A hand-held immersion blender really doesn’t do a good enough job here—it’s got to go in the blender to get really smooth, with all those dried tomatoes and celery bits and carrots.
7. Put some of the soup in the freezer (well-labeled) for later, and return the portion that you’re going to eat to the stove and heat until bubbling.
8. Make the garlickly croutons, below, or a grilled cheese sandwich, and enjoy!
5 slices hearty whole-grain bread
3 tablespoons olive oil
3 cloves garlic, minced or pressed in a garlic press
¼ teaspoon sea salt or kosher salt
1. Preheat the oven to 350 degrees. Mash the garlic with the salt in the bottom of a medium-sized bowl. Stir in the olive oil. Cut the slices of bread into ½” cubes and toss them in the garlicky oil until the oil is thoroughly absorbed and distributed.
2. Spread the bread cubes out on a baking sheet and bake for 15-25 minutes, until the croutons are crispy and golden-brown.