Roasted Tomato Soup is the complete comfort meal in a bowl. So simple and basic, but so much flavor. Add your favorite toppings when serving; extra cream, chopped basil, pinch of red pepper flake. Just make sure you serve a grilled cheese sandwich alongside.
You can’t have tomato soup without grilled cheese.
Dunk and devour.
I love picking an array of tomatoes for different flavors, sweetness and just for variety. Roma or Plum tomatoes are the best, but I look for whatever is ripest at the store. Tomatoes on the Vine or Heirloom Tomatoes are great too if you can find them. I will sometimes add in cherry tomatoes if I have them on hand. They are delicious when roasted.
Roasting the vegetables develops richer and deeper flavors. It’s one of my favorite ways to consume veggies. It also allows your oven to do most of the work instead of stirring over a hot pot for a hour.
You can freeze this soup and save it for later to reheat on a rainy day {or in my case, a snow day}. And because it’s cold and snowing here, this soup requires a glass of wine. A glass of Barbera to pair with this was just the ticket. Actually I’d pair this with any and all Italian red wine. Because tomatoes and Italy go together like PB&J.
Roasted Tomato Soup
I try looking for the ripest tomatoes when making this soup. Depending on which ones look the best in the store, I'll use Plum Tomatoes or Large Tomatoes on the Vine.
Ingredients
- 2 pounds Ripe Tomatoes {about 8 large tomatoes}, quartered
- 2 whole Carrots, peeled and diced into 1 inch pieces
- 1 whole Yellow Onion, sliced into thick wedges
- 1 whole head Garlic, cloves separated, skin on
- 1/4 cup Olive Oil
- 1 teaspoon Kosher Salt and Freshly Ground Black Pepper
- 4 cups Vegetable Stock
- 1 {6 ounce} can Tomato Paste
- 1 teaspoon Kosher Salt
- 1/3 cup Heavy Whipping Cream
- Fresh Basil, chopped for garnish
- Red Pepper Flake, garnish {optional}
Directions
- Step 1 Preheat your oven to 350 degrees F.
- Step 2 Place the quartered tomatoes, diced carrots, onion wedges, and garlic cloves on an even layer on a sheet pan. Drizzle with olive oil and season with kosher salt and pepper, toss together with a spatula for even coating. Place in the oven to roast for about 45 minutes. Keep an eye on the garlic cloves, you don’t want them to get too brown. Remove and set aside to cool. Remove garlic cloves to a cutting board to cool and peel skins.
- Step 3 Add roasted veggies and garlic cloves to a large heavy bottomed pot, cover with vegetable stock. Add the tomato paste and bring the whole mixture to a boil, stir until tomato paste is dissolved.
- Step 4 Reduce heat to a simmer and cover pot with lid. Simmer for 15-20 minutes.
- Step 5 Using an immersion blender or blender blend soup until smooth. Season with kosher salt. Stir in cream and simmer for another 5 minutes.
- Step 6 Serve and garnish with chopped basil and red pepper flake for a pop of spice. Enjoy!
Savor and Enjoy!
