Roasted Tomato Soup

Roasted Tomato Soup

It has taken me lot of time in the kitchen to be able to cook without the security of a recipe.

When I first got into making things from scratch, I needed that reassurance, but now I have the confidence to go on my own. So often I find that things get messy when I second guess myself.

Then I always look back and wonder why I didn’t just go with my gut. 

Of course there have been disasters and inedible meals along the way. In those moments I need a reminder that experiments have helped me figure out the basics.

Practice makes perfect isn’t the most comforting when you’re stuck with something that turned out badly.

Roasted Tomato Soup

Soup might be my favorite thing to whip up without a recipe. It’s usually a jumble of ingredients that I puree in the blender.

As long as you don’t botch the spices and aromatics, it’s tough to completely ruin it. 

It’s usually a jumble of ingredients that I puree in the blender. As long as you don’t botch the spices and aromatics, it’s tough to completely ruin it. 

My usual strategy is to start by sautéing onions and garlic along with spices. Then I add a feature vegetable or vegetables and simmer with stock or even water.

The final step is to puree the mixture. 

Roasted Tomato Soup

How To Make Roasted Tomato Soup

I was in the mood to shake up my routine, so rather than sticking with my tried and true method, I made roasted tomato soup in the oven.

In a square baking pan, I arranged canned whole tomatoes, onion wedges and crushed garlic cloves.

I poured in a few glugs of olive oil and sprinkled on oregano, thyme, red pepper flakes, salt and pepper.

The tomatoes and onions are in the oven for 35 minutes or so to give them  time to develop a complex, concentrated flavor.

I finished the soup by pureeing everything in the blender along with the reserved tomato juice from the can and some water. 

This roasted tomato soup eats like a thinner version of tomato sauce, and that’s what I love about it. A comforting bowl!

Roasted Tomato Soup

For garnish, I streak pesto across the top and throw on grated Parmesan. 

It’s even better to eat roasted tomato soup with the obvious sandwich: grilled cheese.

The tomatoes and onions are in the oven for 35 minutes or so to give them  time to develop a complex, concentrated flavor.

I finished the soup by pureeing everything in the blender along with the reserved tomato juice from the can and some water. 

This roasted tomato soup eats like a thinner version of tomato sauce, but I kind of love that. A comforting bowl!

For garnish, I streaked pesto across the top and threw on grated Parmesan. 

Print

Roasted Tomato Soup

Roasted Tomato Soup
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 45-50 minutes
  • Yield: Serves 2 1x
Scale

Ingredients

1 tablespoon olive oil
1-28 ounce can whole peeled tomatoes, halved, juiced reserved
1 small white onion, quartered
4 garlic cloves, smashed & peeled
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Pinch red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup water
Pesto and grated parmesan cheese for garnish

Instructions

Preheat the oven to 375 degrees F.

In a 9-inch square baking dish, drizzle the olive oil and arrange the tomatoes, onions and garlic in a single layer. Season with oregano, thyme, red pepper flakes, salt and pepper. Roast for 35-40 minutes until the tomatoes turn darker red and the garlic is light golden brown.

Puree the roasted tomatoes, onions and garlic in a blender. Transfer to a medium saucepan and add the reserved tomato juice and water. Warm the soup over medium high heat to desired temperature.

Garnish with pesto and Parmesan. 

150 Shares

4 comments

  1. Pingback: Golden Beet Soup
  2. Pingback: Vegan Edamame Cauliflower Soup | Last Ingredient