Homemade Roasted Tomato Soup

by Pamela

Homemade Roasted Tomato Soup

Comforting homemade roasted tomato soup is perfect for cooler weather. It’s so easy to make. Serve it with a grilled cheese for a perfect lunch.

Isn’t it a cruel twist of fate that cold days seem to be the time when we want the comforting foods like tomato soup and grilled cheese sandwiches?  Cheese and bread are always in season, but tomatoes hit their peak late summer. Mother Nature didn’t really help us out much with this one, did she? I suspect that all of you living in colder areas of the country occasionally break from the ‘seasonal only’ routine and pick up some tomatoes to fill a little craving for summertime. Unfortunately, once you bite into them you soon realize that a tomato is one of those things that you really shouldn’t eat unless it’s in season. Even this time of year leads to flavorless tomatoes.

Well, this easy roasted tomato soup will help remedy both of those problems The trick is to roast those anemic out of season tomatoes. Roasting the tomatoes concentrates their tomatoey goodness which allows this soup to have the rich tomato flavor that you crave this time of year, but can’t necessarily get from the fresh fruits. And homemade tomato soup allows you to control how much salt goes into the mixture, which is a bit of a concern for some people with regards to canned soup.

Homemade Roasted Tomato Soup

I love making big batches of this roasted tomato soup (when Roma tomatoes are on sale) and freezing it. It freezes really well and then you have soup whenever you want it. Sometimes I just pour it into gallon size zip top bags and sometimes I freeze individual portions. It just kind of depends on my mood and how much room is in my freezer.

Making this roasted tomato soup doesn’t take much time and only five ingredients (okay, seven if you include salt and pepper). By now, you should know that I really enjoy making my own soups and that it doesn’t take much time or effort to do so. There’s the corn and crab chowder and roasted cauliflower and leek soup that have rich and complex flavors but are almost as easy to make as opening a can and re-heating. And what completes a bowl of homemade tomato soup better than grilled cheese? Nothing in my book. But instead of making a sandwich, why not just ‘grill’ the cheese. Top off the soup with some Parmesan Crisps.

It’s soup time…and instead of popping open a can, make up a batch of this homemade roasted tomato soup.

Homemade Roasted Tomato Soup
 
Prep time
Cook time
Total time
 
Comforting homemade roasted tomato soup is perfect for cooler weather. It's so easy to make. Serve it with a grilled cheese for a perfect lunch.
Author:
Recipe type: Soup
Cuisine: American
Serves: 2-4
Ingredients
  • 10 Large Roma Tomatoes
  • 9 Garlic Cloves (peeled)
  • Olive Oil
  • ½ Teaspoon Dried Thyme
  • 3 Cups Chicken Stock
  • Kosher Salt
  • Fresh Ground Black Pepper
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Slice tomatoes in half, lengthwise, and remove seeds.
  3. Lay tomatoes out on baking sheet, skin side down.
  4. Scatter the garlic cloves between the tomatoes.
  5. Drizzle some olive oil over the tomatoes and garlic cloves. Make sure the cloves are well coated with the olive oil (you may need to pick up the cloves and rub them with the olive oil).
  6. Sprinkle the thyme over the tomatoes and garlic, followed by a bit of kosher salt. Next coat the tomatoes and garlic with a few grinds of black pepper.
  7. Roast the tomatoes for 45 minutes. The thickness of the tomatoes will really determine the roasting time. If they are thinner, the roasting time may be less, if they are thicker, the roasting time may be longer. The longer they roast, the more concentrated the tomato flavor.
  8. The tomatoes should show a bit of browning on their tops.
  9. Once everything is roasted, remove from the oven and pour into a 4 quart saucepan.
  10. Add the chicken stock to the pan and bring to a simmer over medium high heat.
  11. Once stock is bubbling, remove from heat and pour into a blender and pureé. (Make sure to vent the lid when doing this or you'll have tomato soup exploding all over your kitchen.)
  12. Pour into soup bowls and top with a Parmesan crisp.

 

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