Roasted Tomato Soup
The weather has been in the 30’s here and when that happens, all I want is something warm and comforting. I typically turn to making soup. My Roasted Tomato Soup is so easy to make. You will never want canned soup again.
You can use a variety of tomatoes for this recipe. I like to use a mix. The first tomatoes I use are Campari tomatoes. They are known for the juiciness, high sugar level, along with low acidity. They are also larger than a cherry tomato. I also use Roma tomatoes, which are a plum tomato. They are slender and have a firm flesh. They are typically used in making tomato paste. Lastly, I add in Tomatoes On a Vine or vine-ripened tomatoes. They have a fresher tomato flavor and are allowed to ripen on the vine before being picked.
The first thing you need to do is roast the tomatoes, much in the same way as my Garlic Roasted Tomatoes recipe. This recipe calls for less garlic, as you are looking to make the tomatoes the star of the recipe. Too much garlic for this recipe will overpower the tomato flavor. So after I roast the tomatoes, onions and garlic clove. I remove the sliced garlic pieces before pureeing.
Roast the tomatoes, onions, garlic clove, salt, pepper and olive oil at 400 degrees Fahrenheit for 1 hour. The tomatoes should be nicely roasted and jammy. Remove the garlic and puree the tomato/onion mixture.
Pour this mixture into a large soup/stock pot. Add chicken or vegetable stock, crushed tomatoes, tomato paste, sugar, Kosher salt and freshly ground black pepper. Bring to a boil and then simmer for 15-20 minutes.
Serve with croutons and cheese. Crumbled Feta or shaved Parmesan works well. Pair my Roasted Tomato Soup up with a sandwich and you have a perfect lunch.
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Roasted Tomato Soup
An easy Roasted Tomato Soup! You will never go back to canned again.
- 3 pounds tomatoes (roma, campari, or tomatoes on a vine)
- 1/2 large onion, sliced
- 1 garlic clove, sliced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon Kosher salt
- Olive Oil to Drizzle
- Tomato, Onion Puree
- 34 ounces Chicken or Vegetable Stock
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- pinch of cayenne pepper
- Step 1 Preheat the oven to 400 degrees Fahrenheit.
- Step 2 Wash, core and cut the tomatoes in half and place them in a baking dish. Add 1/2 large onion, sliced and one clove garic, sliced. Season with Kosher salt and freshly ground black pepper. Drizzle olive oil over everything and mix thoroughly. Bake for 1 hour. The tomatoes should be nicely roasted and jammy.
- Step 3 Remove the sliced garlic. Place the cooled tomato, onion mixture in a blender or food processor and puree.
- Step 4 In a large pot, add the tomato, onion puree, chicken or vegetable stock, crushed tomatoes, tomato paste, sugar, Kosher salt and freshly ground black pepper.
- Step 5 Bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Step 6 Serve soup with croutons and cheese (crumbled Feta or shaved Parmesan works well).
NOTE: Remove the garlic before pureeing. You don’t want a strong garlic flavor. You want the tomato flavor to come through.