Roasted Tomato Soup

When did tomato soup become such a “thing?” I can remember my Dad opening a can of unremarkable tomato soup for dinner when my Mom had to work late. We usually had it with sandwiches. It was good, but nothing special. Today, there are tons of versions of really good, creative tomato soups. We recently decided to create our version, using all the things we love about old fashioned tomato soup.

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Lots of discussion on how to best roast the tomatoes and whether to seed or not. In this case, we chose not to seed as we felt we’d lose too much of the tomato meat.

The best way to roast is to simply lay out the tomatoes cut in half, drizzle on some olive oil and then salt and pepper. Roma tomatoes make a great choice for soup but they were not available on this day so we chose a rich red hot house tomato.

Throw the onion and peeled garlic on top as well.

They are ready when they are slightly browned and the tomato juices are bubbling. The onions and garlic should be soft.

Toss the tomatoes, garlic and onions into a warmed Dutch oven.

Add the chicken broth.

Then add the rough chopped basil. This is what makes the soup so vibrant and yummy. At this time also add the salt, pepper and oregano. This is where you can adjust to your own tastes adding more or less basil.

Let simmer for about 20 minutes.

If you have an immersion blender, it works really well blending the soup. The other option is to pour the soup into a blender in batches. Be sure to hold the lid of the blender on tight with a hot pad while in a blender.

Add the cream. Adjust salt and pepper to taste here too.

All it Needs is a Grilled Cheese Sandwich.

The soup is surprisingly easy to make and a great use of an abundance of tomatoes. In this case, our garden was done producing for the year, so purchasing the tomatoes at the store did not make this soup very economical. But it sure was yummy.

We will continue to refine this soup, including experimenting with seeding the tomatoes before roasting next time.

Yield: 6-8 as a first course

Author: Jennifer Hipskind

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Roasted Tomato Soup

Creamy Roasted Tomato Soup: A Taste of Comfort in a Bowl

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

• 3 lbs fresh tomatoes, halved
• 1 medium onion, cut into wedges
• 4 cloves of garlic, peeled
• 2 tablespoon olive oil
• 3-4 cups chicken broth
• 1/2 cup fresh basil, rough chopped (+more for garnish)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup heavy cream

Instructions

Roast the Tomatoes

1. Preheat the oven to 400. Line a large baking sheet with parchment paper. Place the tomatoes, onion and garlic on the sheet. Drizzle with olive oil. Roast for about 30 minutes until the tomatoes are bubbling. Remove from the oven.
2. Once the tomatoes are cool enough to handle, seed if desired.

Make the Soup

1. In a large Dutch oven, over medium heat, place the tomatoes, onion and garlic. Add the chicken broth.
2. Add the basil, salt, pepper and oregano. Stir together. Bring to a slight boil, reduce heat and simmer for 20 minutes.
3. Using an immersion blender, very carefully begin to blend the soup. (It will be very hot!). Blend until creamy.
4. Add the heavy cream. Stir until blended. Correct with additional salt and pepper if desired. Serve topped with additional fresh basil. Enjoy!