Charred Tomato Soup with Melted Mozzarella

• 2 tablespoons canola oilcanola-oil
• 12 red Roma tomatoes, washed, core removed, and a small "x" drawn on the bottom of each with a knifetomato
• Kosher saltsalt
• 1 tablespoon granulated sugarsugar
• 1/2 cup dry vermouthdry-vermouth
• 1/4 cup extra-virgin olive oil, dividedolive-oil
• 10 cloves garlic, peeled and sliced thingarlic
• 3 medium shallots, peeled and slicedshallot
• 1/4 teaspoon crushed red pepper flakesred-pepper-flakes
• Freshly ground black pepperpepper
• 1 tablespoon dried oreganooregano
• 1(28-ounce) can whole peeled tomatoestomato
• 1 cup waterwater
• 1 cup shredded fresh buffalo mozzarellamozzarella
• 1 loaf sourdough breadsourdough-bread

1. 01Preheat the oven to 375 degrees F.
2. 02Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Add the vermouth. Continue cooking on low heat.
3. 03In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.
4. 04Put about half of the tomato soup in the blender and puree until smooth. Next, puree the roasted Roma tomatoes in the blender until smooth, adding the remaining olive oil through the top in a slow, steady stream. Taste for seasoning. Add both back to the remaining chunky soup. Taste for seasoning.
5. 05On a flat surface, slice bread into 4 by 1/2-inch thick slices. Tear each piece into a freeform shape that sits nicely across the top of your soup bowls (the nice torn edges will get super crispy). Set on a sheet tray and toast in oven for 4 to 5 minutes until lightly golden and crispy.

Calories

739 kcal

Protein

24 g

Fat

31 g

Saturated fat

7 g

Carbs

92 g

Fiber

11 g

Sugar

22 g

Sodium

1619 mg

Cholesterol

22 mg

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