Roasted Tomato Soup

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On the heels of a wonderful vacation, the flu decided to chase me down, catch me and throw me to the ground for over a week.  Fortunately, it has been a really long time since I went toe-to-toe with the flu, but as a result, I forgot just how vicious it can be.  I think I am finally starting to get the upper hand in this battle, so what I really wanted today was something comforting and not too difficult to make.

Over Christmas, a friend gave me a jar of homemade tomato soup that was absolutely delicious and her recipe so that was my jumping off point for this version.  This soup can easily be made from start to finish in about an hour with minimal effort and is absolutely restaurant worthy.

The key to this soup, of course, if the roasting.  It is perfect during the winter when the vegetables are less than spectacular or early fall when you are trying to figure out what to do with that last batch of tomatoes.  If you are making this during the winter (like I did) be sure to choose the best tomatoes you can find for the best flavor.

I topped the soup with a bit of crumbled cojita cheese and served with freshly baked bread.


Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

Roasted Tomato Soup

  • 3 lbs. tomatoes – best quality you can find – use tomatoes on the vine in the winter
  • 1 medium onion
  • 6 – 8 whole garlic cloves, peeled
  • 1 large carrot, peeled, roughly chopped
  • 1 large stalk celery, roughly chopped
  • 3 – 4 cups chicken stock
  • 2 tblsp. butter
  • ½ cup heavy cream
  • 1 herb bundle in cheesecloth:  3 springs each, parsley, oregano, thyme &  rosemary
  • Olive oil
  • Salt & pepper

Preheat oven to 450°.

Wash and quarter tomatoes and place on large rimmed sheet pan.  Quarter onions & add to pan along with garlic cloves and chopped carrot and celery.  Drizzle liberally with olive oil and toss well to ensure that all vegetables are coated.  Sprinkle with a generous amount ( 1-2 tsp.) kosher salt and freshly ground pepper and toss again.

Cook for 20 minutes, using a sturdy spatula, toss vegetables and gently press down on tomatoes to release juices and redistribute in even layer.  Continue cooking for another 10 minutes.

Transfer everything, including all of the juices to a large, heavy stockpot.  Add chicken stock, butter and herb bundle.  Bring to boil and then simmer for 20 – 30 minutes. 

Remove and discard herb bundle.  Using immersion blender, puree everything until very smooth.  If you don’t have an immersion blender, you can use a regular blender carefully transferring mixture in batches.  Once you have a smooth mixture, add cream, stir and adjust seasoning with additional salt & pepper.  Serve topped with fresh crumbled cojita cheese. 


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