“Baby, it’s cold outside…” but it’s the perfect temperature for a tomato soup and grilled cheese. I realize that the song is actually about a girl needing to go home so her parents don’t worry and the neighbors don’t raise an eyebrow, and the guy is trying to get her to stay, but I promise it’s still appropriate here because if you make this soup for your sweetheart, they’ll stay as long as you want. I also realize that was a super run-on sentence, apologies. And just to clear up any confusion: yes, those little white spots in the photo are intentional — it’s a cream drizzle!
Source: Adapted from Epicurious
3 1/4 lb. plum tomatoes, sliced in thirds
3 T. olive oil, plus more for sauteeing
1 28 oz. can diced tomatoes
6-8 cloves garlic, left unpeeled
1 1/2 tsp. salt, divided
1 tsp. pepper, divided
1 medium onion, finely chopped
1/2 tsp. oregano
2 tsp. brown sugar
2 T. unsalted butter
4 cups chicken or vegetable low-sodium broth
3/4 cup heavy cream
1/4 tsp. cayenne pepper
pinch of red pepper flakes
pinch of all-spice
Put oven rack in middle position and preheat to 350
1. Arrange tomatoes, cut sides up, in 1 layer on a large sheet and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
2. In a large soup pot, cook onion, oregano, and sugar in butter over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and broth and simmer, covered, 20 minutes.
3. Puree soup in 1/2 cup-1 cup batches in a food processor (use caution when blending hot liquids).Pour pureed soup into separate large bowl until you’re done. Return soup back to pot. Stir in cream and 1 tsp. salt, 1/2 tsp. pepper, all-spice, cayenne pepper and red pepper flakes to taste, simmer 2 minutes and serve.