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Roasted tomato soup martinis
Ingredients
- 9 large roma (plum) tomatoes, halved lengthwise
- 1 large Spanish onion, quartered
- 6 cloves garlic, peeled
- 1/4 cup extra-virgin olive oil
- 8 thyme sprigs
- 1 teaspoon sea salt
- 1 cup white wine
- 4 cups vegetable stock
- Red pepper flakes to taste (optional)
Garnish
- Juice of 1 lemon
- 1 tablespoon coarse sea salt
- 1 tablespoon coarse black sea salt
- Green cocktail olives
- Croutons
Directions
- Preheat oven to 375 F. Line a large baking sheet with parchment paper.
- Place tomatoes, onions, garlic and thyme on baking sheet. Toss with olive oil and salt. Roast in the preheated oven for 1 1/2 hours.
- Pour the white wine over the tomatoes and roast for an additional 30 mins, until the liquid is almost evaporated and they have caramelized around the edges.
- Discard the thyme and transfer the roasted tomatoes, onions, garlic together with all the juices to a medium soup pot. Pour in the vegetable stock and bring to a gentle simmer.
- Remove from heat and using an immersion blender puree the soup to your liking.
- Adjust seasonings to taste with more sea salt and red pepper flakes. You can also add additional vegetable stock to bring the soup to your preferred consistency.
- To serve, pour lemon juice on a small round plate. Mix sea salts and place them on another small round plate. Dip the rim of a martini glass in the lemon juice and then in the salt ensuring the rim of the glass is rimmed with the salt. Repeat with 5-7 more glasses.
- Fill with warm soup and garnish with olive and crouton on a cocktail stick.
