Oh, how I love this Roasted Tomato Soup. I get excited like getting early Christmas presents. I love roasting things, especially veggies, it brings out their natural sweetness and it makes the soup so yummy and decadent. Tomato is my soulmate veggie, it makes me happy and good for my mouth and soul. Here are a couple recipes with tomatoes that I posted.
Caprese Salad with Balsamic Reduction
Roasted Cherry Tomato Garlic Pasta
I also made some Grilled Cheese with Caramelized Onions from Dutch Oven Bread that I made the other day. They are perfect with the Roasted Tomato Soup that we will have for lunch today. Yum! It was a good day. 🙂
I got this recipe from Dinner at Tiffani’s. Love her cooking show. Her recipe is for 4 people. It’s just us two today so I cut everything in half but I think next time, I’ll definitely make more so we can have leftover the next day.
Let’s cook some food!
Preheat the oven to 400°F. and line a baking sheet with parchment paper.
Cut each tomatoes in half, squeeze out the seeds. Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and the sugar. Sprinkle thyme leaves over the tomatoes.
Roast until the tomatoes are wrinkled and soft, about 1 hour.
Let cool until cool enough to handle. Gently peel off and discard the tomato skins.
Heat olive oil in a large Dutch Oven (or regular pot) over medium heat. Add the onions and a pinch of salt and cook until the onions start to translucent, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the tomatoes, vegetable or chicken stock and bay leaf.
Simmer, partially covered, for 30 minutes.
Reduce the heat to low, add the cream.
Added fresh basil and let it simmer for 5 minutes.
Remove the bay leaf and use an immersion blender
Season to taste with salt and some freshly ground black pepper.
When ready to serve, garnish with some basil leaves. To send it over the top, serve this Roasted Tomato Soup with some Grilled Cheese with Caramelized Onions made from home made Dutch Oven Bread.
- 4 pounds plum tomatoes (about 16 tomatoes), halved and seeds removed
- Olive oil
- Kosher salt and freshly ground black pepper
- ¼ teaspoon sugar
- 6 sprigs fresh thyme
- 1 large onion, diced
- 4 cloves garlic, chopped
- 3 cups vegetable (or chicken) stock
- 1 bay leaf
- ½ cup heavy cream
- 3 tablespoons chopped fresh basil, plus whole leaves for garnish
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut each tomatoes in half, squeeze out the seeds. Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, sugar and thyme leaves.
- Roast until the tomatoes are wrinkled and soft, about 50 minutes to an hour. Let cool until cool enough to handle. Gently peel off and discard the tomato skins.
- Heat olive oil in a large Dutch Oven (or regular pot) over medium heat. Add the onions and a pinch of salt and cook until the onions start to translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes, vegetable (or chicken) stock and bay leaf and simmer, partially covered, for 30 minutes.
- Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes.
- Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can blend it in a blender or food processor. Season to taste with some salt and freshly ground black pepper. When ready to serve, garnish with some basil leaves.
looks yummy mink. i love tomato soup
Thanks, Vickie. Me, too. I can eat the whole pot! 😁
น่าอร่อยมากค่ะลูก วันหลังขอชิมหน่อยสิคะ. คิดถึงนะจ๊ะ (Looks yummy. I’d like to try some day. Miss you)
❤️Miss you too, Mom. ❤️