My parents gave me a lot of tomatoes from their garden this year as they had an excess and my mom was getting sick of dealing with tomatoes. So I’ve been attempting some canning (post to follow) and have been looking for ways to use these tomatoes. A friend of mine told me to try this recipe she had pinned so I figured I would give it a try as I had all the ingredients on hand and was craving some warm comfort food on this chilly, windy day.
Roasted Tomato Soup
Printable recipe here.
- 6 cups tomatoes (with stems cut out)
- 3 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced (or 1/4 tsp dehydrated, minced garlic)
- 1 cup chopped onion
- 1 (28 ounce) can diced tomatoes
- 4 cups chicken broth
- 1/2 tsp thyme
- 1 cup whipping cream (I substituted 1 1/4 cups evaporated milk)
- 1. Preheat oven to 400 degrees F. Combine tomatoes, 2 tbsp olive oil, salt, and pepper in a Ziploc bag. Toss to coat. Spread tomatoes in a single layer on the pan and roast until the tomatoes are shrivelled with brown spots, about 35 to 45 minutes.
2. In a large pot, heat butter and 1 Tbsp of olive oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes (with juice), the chicken broth, thyme, and roasted tomatoes (including any liquid on the baking sheet). Bring the mixture to a boil, then reduce heat and simmer, partially covered for 40 minutes.
3. Remove the pot from the stove, and puree using a hand immersion blender (or food processor or blender) until smooth. Return to heat, stir in the cream, and heat over medium heat, stirring frequently, until steaming. DO NOT let it boil! Add more salt and pepper (if necessary) to taste. Enjoy!
- 4. Makes 10 (1 cup) servings.
I portioned 6 cups of the soup into freezer containers so I can freeze some for quick lunches later on. Normally I would be leery of freezing a creamy soup, but I read a review that said it re-heated well, so I’m going to give it a try.