Roasted Tomato Soup

26 Sep

To me, autumn means soup time. Soup, in general, is very easy to make, fills your house with a wonderful aroma, and warms you from the inside upon eating. And it can be so healthy! Fill your soups with veggies, whole grains and lots of herbs, and explore the many possibilities.

Being that tomato season is nearing its end, I wanted to make a soup featuring that ruby red fruit while it’s still in the garden spotlight. This version even requires use of the oven – another wonderful way to warm up the kitchen on a cold evening. So pull on your sweater, turn on the oven, and get roasting!

Roasted Tomato Soup

What’s better than a homemade, healthy, warm cup of soup?

Roasted Tomato Soup, adapted from Perry’s Plate

Makes a lot. About 8 cups of soup

  • 2 1/2 lbs fresh tomatoes (do NOT use canned!)
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • 1/2 C heat-safe oil, like coconut or grapeseed
  • Sea salt and freshly ground black pepper
  • 4 cups water, divided
  • 1 tbsp each of dried parsley, Italian seasoning, oregano, bay leaf flakes, salt, pepper
  • More salt and pepper to taste

Preheat oven to 400. Line a large, rimmed baking sheet with aluminum foil.

Wash, core and cut the tomatoes into quarters. Spread the tomatoes, garlic cloves and onions onto a prepared sheet. Drizzle with 1/2 cup of heat-safe oil and season generously with salt and pepper. Roast for 20 to 30 minutes, or until caramelized and dark brown on the edges. It will start to smell amazing.

Pour 3 cups of the water into a large stock pot. Add the seasonings.

Remove roasted tomatoes, garlic and onion and the liquid that resulted from roasting from the oven and transfer to the pot of water. Bring to a boil, reduce heat and simmer covered for 15 to 20 minutes, or until liquid has reduced by a third.

Use an immersion blender to puree the soup until smooth. If you don’t have one of those, transfer pot contents to a regular blender and puree in batches.

Return soup to low heat. Add more water if necessary. Season to taste with salt and freshly ground black pepper. Don’t be afraid to add more salt! It really brings out the flavors of this soup.

Serve in bowls or mugs alongside your favorite sandwiches. We enjoyed our soup with these black bean quinoa burgers during the football game this past weekend.

Keep any leftovers in an airtight container in the fridge. Reheat to enjoy!

Roasted Tomato Soup

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2 Responses to “Roasted Tomato Soup”

  1. Megan September 30, 2013 at 8:14 pm #

    This was delicious!! Great recipe. I added rosemary to the seasons in place of one that I didn’t have. Yum!

    • xtinaluvspink September 30, 2013 at 8:20 pm #

      I’m so glad you tried and liked it!! I didn’t even think of rosemary, but will use it next time! I actually just finished off the last of these leftovers as part of my dinner tonight 🙂

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