Roasted Tomato Soup

tomato soup

A few weeks ago, I made a double batch of this tomato soup and friends brought over fixings for creative grilled cheese sandwiches. White cheddar and green apple? Delicious! Shallots and sharp cheddar? Yum! Grilled cheese may not be the healthiest of foods, but it sure beats a lot of options for weekend game night foods.

We stood around the kitchen and dipped grilled cheese sandwiches, hot off the pan, into small bowls of this delicious soup. My kitchen is tiny and there are no seats, but not one of the eight of us moved from the kitchen. It was just that good!

tomato soupUsually when I make this soup, I skip the grilled cheese and pair it with a simple side salad and crusty bread. If you’ve got a grilled cheese on the brain now, try putting some of those grilled cheese fixings in your salad. Spinach, shallots, green apple, with champagne vinaigrette would be fantastic. Sprinkle with a bit of goat cheese.

I should issue a warning with this tomato soup. Once you’ve had it you’ll never want to open a can or carton of condensed tomato soup again. The good news is you don’t have to. This soup is super easy to make and even easier if you roast the tomatoes ahead of time. I often roast tomatoes or potatoes when I’m making another night’s dinner, so they are ready when I want them the next day.

tomato soupYou can make a double or even triple batch and stock the freezer with a few servings. They defrost easily. Just take them out in the morning and they’ll be mostly defrosted when it’s time for dinner. Just reheat on the stove top.

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tomato soup

Roasted Tomato Soup

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Description

This roasted tomato soup has chunks of sweet tomato and bursts of basil.


Ingredients

  • 5 medium tomatoes, chopped
  • 3 cloves garlic
  • 1 teaspoon coarse sea salt
  • olive oil
  • ½ medium yellow onion, chopped
  • 3 cups low sodium vegetable (or chicken) stock
  • ½ cup tomato paste
  • ½ cup basil, sliced into thin strips

Instructions

  1. Add tomatoes, garlic, and sea salt to baking dish (I used 9×9 glass.). Drizzle with olive oil. Bake at 400 degrees for 30 minutes.
  2. Saute the yellow onion in olive oil in a stock pot over medium heat until soft.
  3. Add the chicken stock, tomato paste, and roasted tomatoes to the stock pot and heat until warmed.
  4. With an immersion blender, gently blend the soup so some chunks of tomato remain. (You can use a regular blender. Be cautious of hot liquid in a blender can make the top pop off while blending.)
  5. Add the soup back to the stock pot and add the basil and salt and pepper to taste.

Notes

To freeze: Add cooled soup to airtight containers leaving about 3/4 an inch from the top for expansion during freezing. I use these containers. Store upright in freezer until frozen. Remember that frozen soups often result in a more liquid broth, so don’t add any additional water when freezing.  

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