Sumac & Tomato Soup with Za’atar Croutons

Paired with ADELSHEIM 2021 PINOT NOIR.

This soup is hella good. Trust me.

WHAT YOU’LL NEED

3# Heirloom Tomatoes, cored and quartered

1 medium Sweet Onion, diced

5 Garlic Cloves, sliced

1 ½ tsp. Sumac

1 tsp Za’atar, plus more for croutons & garnish

¾ tsp. dried Oregano

¾ tsp. dried Thyme

1 ½ Tbsp. Tomato Paste

¼ C.  Vegetable Stock

⅓ C. Adelsheim Pinot Noir 

2 C. French bread, diced for croutons 

Salt and Pepper to taste

Olive Oil & Butter

Basil, chopped, for garnish

WHAT TO DO

Preheat your oven to “broil”. Wash and quarter your tomatoes and spread them on a sheet pan, drizzle with olive oil, a generous pinch of salt, and pepper. Broil until the surface of the tomatoes are well roasted, about 12 minutes. Set aside and set the oven to 325°. Meanwhile, saute onions and garlic over medium heat in a large pot with a couple tablespoons of olive oil and small knob of butter. When onions are almost translucent, add tomato paste, sumac, za’atar, oregano, thyme, salt, and pepper, and continue sauteing until tomato paste turns a dark rusty color, about 7 minutes. Add the wine and stir, making sure to lift off any paste stuck to the bottom of the pot. Finally, add tomatoes with their juices and vegetable stock. Simmer until tomatoes become very tender, about 45 minutes, stirring occasionally. While waiting, toss your bread in olive oil, a heavy pinch of za’atar, salt, and pepper, spread on a sheet pan, and bake until golden, about 10 minutes. Set aside. Once your tomatoes are tender, working in batches, transfer soup to a blender and puree until very smooth. Serve hot with croutons, a drizzle of olive oil, fresh basil, and sprinkle of za’atar.