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Confit Tomato Soup

Confit Tomato Soup

This Confit Tomato Soup features cherry tomatoes slow-cooked in olive oil puréed and topped with a drizzle of cream, rosemary, and tomato-infused oil, and a sprinkling of microgreens.
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Cooling Time 30 minutes
Course Soup
Servings 4

Equipment

  • 1 blender or food processor
  • 1 9x13 casserole dish
  • 1 heavy bottom pot
  • 1 skillet optional

Ingredients
  

  • 680g (1 ½ lb) cherry tomatoes
  • 4 shallots halved and peeled
  • 1 head garlic top removed
  • 2 bay leaves
  • 5-6 sprigs rosemary
  • 1 tbsp salt
  • 3 cups olive oil
  • 2 tbsp tomato paste
  • 1½-2 cups vegetable stock ***
  • 2 tbsp Dijon mustard
  • 1 tsp honey
  • 4 slices bread I used multigrain
  • ¼ cup heavy cream
  • ¼ cup radish greens

Instructions
 

  • Preheat the oven to 250°F.
  • Place the cherry tomatoes, shallots, garlic, bay leaves, and rosemary in a 9x13" casserole dish. Pour in the olive oil and sprinkle everything with the salt.
    680g (1 ½ lb) cherry tomatoes, 4 shallots, 1 head garlic, 2 bay leaves, 5-6 sprigs rosemary, 1 tbsp salt, 3 cups olive oil
  • Place the casserole dish in the oven and roast for 2 hours. Take the tomato confit out of the oven and let cool for 30 minutes. Remove and discard the bay leaves and rosemary sprigs.
  • When the garlic is cool enough to handle, squeeze the cloves out of the head into a bowl. Using a slotted spoon, fish the tomatoes and shallots out of the oil and add them to the bowl with the garlic. Set aside.
  • Pour the remaining oil through a fine mesh strainer into a bowl. Transfer to a jar and set aside. ****
  • Place the tomatoes, shallots, and garlic in a blender and blitz until very smooth. Set the puree aside.
  • Briefly sauté the tomato paste in a heavy bottom pot. Pour in the tomato puree and the vegetable stock. Bring everything up to a boil before reducing it to a simmer. Stir in the mustard and honey. Taste and season with additional salt accordingly. Keep warm until ready to serve.
    2 tbsp tomato paste, 1½-2 cups vegetable stock ***, 2 tbsp Dijon mustard, 1 tsp honey
  • Pour a little of the strained oil into a large skillet and place over medium heat. Once the oil is shimmering, fry the slices of bread in the oil until golden, adding more oil when the skillet looks a little dry.
    4 slices bread
  • Ladle the soup into bowls and garnish with a drizzle of cream and tomato-infused oil. Sprinkle with the microgreens and serve immediately with a side of fried toast.
    ¼ cup heavy cream, ¼ cup radish greens

Notes

** This soup serves four as a starter and two as a main. 
*** How much stock you add depends on how thick or thin you would like your soup. I added 1 3/4 cups.
**** The rosemary tomato-infused oil will keep for up to 3 months. 
Keyword cherry tomatoes, Garlic, olive oil, rosemary, shallots