Fall is just the perfect excuse to make an absurd amount of soup and eat all week long. I usually go for hearty soups and stews, but I love the simplicity of a roasted tomato soup. I don’t like using canned tomatoes; roasting fresh ones is a great way to coax out flavor from any kind of tomatoes, regardless of the season. It’s a very simple and low-maintenance technique, so there’s no reason not to try it.
a few notes
Roasting is a great way to concentrate flavor, so I also add fresh garlic to the baking sheet – the long-roasting brings out the sweetness in the garlic. The most important thing when roasting tomatoes is to use a baking sheet that’s big enough to fit them all in one layer, without being overcrowded. They need room between them so the moisture can escape, which helps concentrate the flavor.
I personally like to cut out the stems before roasting the tomatoes, but that’s up to you. I also choose not to remove the skin. I find it an unnecessary step since they’re blended away to nothings in the blender, but again, it’s up to you. Once they’re roasted, their skin slip off so easily, so feel free to do so.
Making the base
This recipe relies on such few ingredients, so it’s all about the process. Some recipes call for a longer roasting time, around 45 minutes, but I find 25 to 30 minutes to be just enough. The longer they’re in the oven, the more caramelized they become, though, so if time is not an issue, 45 minutes should yield an even richer soup.
After roasting, I saute the onion and tomatoes and cook them on medium heat for a few minutes until broken down and thickened. Then I finally add the broth and let it simmer about 15 minutes. You can add chicken or vegetable broth, or just water.
For a creamy soup, add half a cup of heavy cream or coconut milk for a vegan version. Finish it off with some parmesan cheese or a dollop of creme fraiche. I like going the cliche route and making a classic grilled cheese on the side, but topping with homemade croutons is also a delicious way to add more carbs.
This recipe only serves 2 but can easily be increased. Just follow the tips I’ve shared and play it by ear, and you can’t go wrong. When it comes to the herbs, they can vary as well: basil, oregano, or marjoram pair very nicely with tomatoes.
If you’re looking for more easy fall soups, try this Burst Tomato Broth with Couscous, or this Beans and Greens Stew that has a lovely Korean twist, or for a heartier option, this Harissa Chicken Stew is so good and full of protein.
Roasted Tomato Soup
- 1.5 lb roma tomatoes
- 1/2 whole head garlic
- 1 onion, chopped
- 1 tbsp balsamic vinegar
- olive oil
- salt and black pepper
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- fresh basil
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Cut tomatoes in half lengthwise, and the garlic head in half crosswise. Place on prepared baking sheet in a single layer. Sprinkle generously with salt and black pepper, and drizzle with olive oil. Roast for 30 minutes.
- In a medium pot, heat 1 tbsp olive oil over medium-high. Add the onion and sauté until translucent, about 3 minutes. Using your fingers, squeeze the roasted garlic out of their skin and into the pot.
- Add the roasted tomatoes and balsamic vinegar. Cook for 5 to 8 minutes, stirring occasionally. Season with salt and pepper.
- Add the chicken stock and bring to a simmer. Cook, uncovered, for 15 to 20 minutes.
- Transfer the soup to a blender (or use an immersion blender) and puree until smooth. Return soup to pot and stir in heavy cream. Taste and adjust seasonings.
- Serve with a drizzle of cream and fresh basil.
If you make this Roasted Tomato Soup please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
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