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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.
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Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Cooling Time 30 minutes
Servings: 4
Course: Soup
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat the oven to 250°F.
  2. 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
  3. 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.
  4. 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.
  5. Pour the remaining oil through a fine mesh strainer into a bowl. Transfer to a jar and set aside. ****
  6. Place the tomatoes, shallots, and garlic in a blender and blitz until very smooth. Set the puree aside.
  7. 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
  8. 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
  9. 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.