Roasted Tomato Soup

Tomato soup is pure comfort food. Oven-roasting tomatoes is a great way to make the most out of the summer harvest once the peak growing season has ended.

Pre Roasting Tomatoes

Roasting brings out the natural sweetness of the tomatoes and adds a layer of richness in taste.

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I’ll freeze half of this soup so I can preserve the bounty of our tomato season. It will taste ideal on a cold winter day when the tastes of summer have faded.

Ingredients

5 cups of tomatoes* (quartered or halved)
1/2 cup extra virgin olive oil (divided)
1 tbsp balsamic vinegar
4 garlic cloves
1 cup Spanish onion (chopped)
2 cups organic chicken stock
1/4 cup fresh basil leaves plus a few for garnish (roughly chopped)
1 tbsp fresh thyme leaves (finely chopped)
1 tbsp red pepper flakes
1 tbsp kosher salt
1/2 tbsp freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano

*For this soup, I used a combination of Orange Sun Gold, Roma, Rutgers and Cherry tomatoes – just an assortment that was ripe on the vine in my garden today. Any variety of your favorite tomatoes will work beautifully.

Instructions

    • Preheat oven to 325 degrees F.
    • Place tomatoes on a large sheet pan and drizzle them with 1/4 cup of olive oil, minced garlic, red pepper flakes, salt and pepper. Gently toss to coat and spread them evenly on the pan. Roast for about 20-30 minutes until they begin to caramelize.
    • In a pot over medium heat, heat the remaining 1/4 cup olive oil and add the onions. Sautee the onions for about 5 minutes until they are tender and almost translucent.
    • In the same pot, add the roasted tomatoes (including all the juices), garlic, chicken stock, basil and thyme. (Chopping the fresh herbs releases their natural oils). Cook for 20 minutes.
    • Transfer the mixture into a blender and blend until smooth. (An immersion blender can be used alternatively). Add the mixture back into the same pot over medium heat. Cook for 5-10 minutes.
    • Serve with a garnish of fresh basil and grated Parmigianno-Reggiano cheese.

Yield: 6 cups

Tip
This soup is a simple base tomato sauce that can be frozen and enjoyed in the upcoming fall and winter months. It can also be adapted for other soups, pasta recipes, hearty stews, pot roasts or simply just served over some crusty bread.

Allow the soup to cool before refrigerating or freezing to preserve its consistency.

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3 responses to “Roasted Tomato Soup

  1. This is a wonderful soup! I like to make a simple grilled cheese sandwich, then and cut it into cubes to put on top of the soup. Yummy.

    Like

  2. Pingback: Prepping for Cold Weather: Roasting Tomatoes | sensibly inspired·

  3. Pingback: Roasted Tomato Soup | Avant Garden Food·

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