Rainy Day Tomato Soup Recipe

Here, in New York, location of MSS headquarters, we have been getting a few downpours lately. Rainy weather makes us want to curl up under a blanket and eat cozy foods that remind us of childhood. Thus, rainy day tomato soup. Our rainy day, slightly spicy tomato soup holds the flavors of oven roasted tomatoes, herbes de provence, basil and sriracha (a spicy Asian chili sauce). Enjoy alongside grilled cheese made with sourdough bread!

Ingredients

• One 28-ounce can

  diced tomatoes (preferably San Marzano)

• 1/2 cup

  extra virgin olive oil

• Fleur de sel salt to taste

• Freshly ground black pepper to taste

• 1/2 large

  yellow onion, chopped

• 4

  cloves garlic, minced

• 1 cup

  vegetable broth

• 1 cup

  whole milk

• 1 tablespoon

  Sriracha

• 1 tablespoon

  herbes de Provence

• 1 1/2 teaspoons

  basil leaves

Directions

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

Strain tomatoes with sieve over a large bowl for fifteen minutes, reserving juice for soup.

Spread drained tomatoes in an even layer on aluminum foil lined baking sheet.

Pour 1/4 cup of olive oil over tomatoes and season with salt and pepper.

Roast tomatoes in oven for fifteen minutes.

While tomatoes are roasting, heat remeining 1/4 cup of extra virgin olive oil over medium high heat and saute chopped onion until lightly caramelized. Add minced garlic and saute until slightly golden.

Add reserved tomato juice, vegetable stock, milk, Sriracha, herbes de Provence, basil to potand roasted tomatoes to pot. Whisk to evenly distribute ingredients and simmer for fifteen minutes.

Remove soup from heat, allow to cool for ten minutes and puree in stand blender until smooth, or use an immersion blender in stock pot, pureeing soup until smooth.

Serve hot.