Amazing Roasted Tomato Soup
There is plenty of roasting that goes on in our home, no matter the season. But, there’s just something about the cool, crisp days of autumn that invite cozy, warm, roasted meals… and SOUP!
As we’re getting close to the end of tomato season, why not combine the end of summer with the cool of fall.
I’m into it. I’m always into soup.
Especially this one.
Ever since I was a kid, Grilled Cheese and Tomato Soup was a comforting meal. We usually had it on cold and rainy days. I have a distant memory of one of the two times I went to summer camp, it was a rainy day and we had this meal. That was a long time ago, but I can still feel the warmth of the soup, the crunch of the sandwich.
There are plenty of great soups to be bought at the grocery store. Some include roasted red peppers, some are just full of tomatoey goodness. But, there is something to be said about homemade tomato soup. It just can’t be beat.
I made this soup on my show for the first time last fall. I had made homemade tomato soup once before, and ended up blending the plug that goes in the center of the lid of my blender (hadn’t learned the lesson about blending soups with a towel covering the hole, not the plug… now I know… now I use a hand blender…) and spraying hot soup all over the walls, counter, and myself. I had the choice to laugh or cry. I laughed. Some of the soup was salvaged. It was good, but it didn’t compare to this one… This one’s a keeper.
Make a huge batch and freeze it for an even colder winter day. That’s what I plan to do.
|Roasted Tomato Soup|
- 10 tomatoes, each one cut in 6 or 8 pieces
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 6 cloves of garlic, tip chopped off
- 4 C veggie stock
- 1 1/2 C water (or stock)
- 1-2 t salt
- 3/4-1 t pepper
- 1 t sweet paprika
- 1 t fresh thyme
- 1/2 t dried oregano (or 1 t fresh)
- 1/3 C garlic chives
- 1/2 C basil
- 3 T balsamic vinegar
- 2-3 T olive oil
- 1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl
- Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
- Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
- Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
- Add basil and balsamic vinegar and cook 5 minutes more.
- Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
- Taste and adjust seasoning. Add a drizzle of good olive oil.
- Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.