Homemade Roasted Tomato Soup
This is a flavorful tomato soup that's made possible in winter with our freezer stash of tomatoes. Roasting brings out their sweetness making for a stellar soup for an easy weeknight paired with your favorite grilled cheese.
Equipment
- 1 immersion blender
- 1 High-powered Blender
Ingredients
- 4 tablespoons olive oil
- 3 pounds of whole tomatoes Early Girl or Roma Tomatoes
- 2 small shallots about 2 inches in length, peeled and quartered
- 6 garlic cloves peeled
- 3 teaspoons kosher salt
- 2 medium carrots peeled and diced into ½ inch diced pieces
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- 2 cups of roast tomato broth or vegetable or chicken broth
Instructions
Part I: Roasting Tomatoes for Soup
- Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Clean and cut tomatoes into halves and quarters. Place them on the prepared baking sheet. See note below on how to prepare tomatoes for roasting if using them from frozen.
- Season tomatoes with kosher salt and drizzle with olive oil. Add in the quartered shallot and whole garlic cloves. Using your hands, give the tomatoes and aromatics a gentle toss to coat in the salt and 3 tablespoons of the olive oil.
- Roast the tomatoes about 30-40 minutes until their juices release and skins begin to shrivel slightly. Carefully remove from oven and use a spoon to gently scoop tomatoes into a blender pitcher. Reserve any tomato liquid for the soup later. Blend roasted tomatoes until smooth.
- In a large mixing bowl fitted with a colander or strainer, pour blended tomatoes to strain out skins and seeds. Remove colander or strainer. Set bowl to the side while prepping the next phase of the soup.
Part II: Prepping the Remaining Tomato Soup Ingredients
- Heat one tablespoon of olive oil in a heavy bottomed pot or Dutch oven over medium heat. Add the diced carrots and cook until they begin to soften, about 5 to 7 minutes. Add in the broth followed by the blended tomatoes. Season with the dried herbs and give the soup a stir. Using an immersion blender, blend the carrots and tomatoes together until smooth.
- Simmer soup until thickened as desired, about 15-20 minutes more. Taste and adjust seasoning as desired. Ladle into bowls and serve with croutons, toast, or your favorite grilled cheese.
Notes
If making this soup from frozen tomatoes: opt for high-sided baking dishes in lieu of a rimmed baking sheet. The tomatoes will release more liquid during the roast from frozen that it will spill over the rimmed baking sheet. The good news? We yield about 2 cups of what I'm calling "tomato broth" that we can use instead of vegetable or chicken stock which amps up the flavor of the tomatoes in this soup.
Tried this recipe?Let us know how it was!