Easy Roasted Heirloom Tomato Soup
A few key ingredients (onion, tomato, garlic, broth, herbs and half and half) and you are on your way to fresh and nutritious tomato soup. Roast the tomatoes a day ahead and your soup can be ready in about 20 minutes!
Equipment
- Immersion Blender - One of my most favorite kitchen tools
- Baking Tray - Half sheet pan
- Parchment Paper - Easier clean up
Ingredients
Roasting Ingredients
- 4 Lb Heirloom Tomatoes - Chopped similar sizes
- 6 Garlic Cloves - Unpeeled (leave skin on)
- 2-3 Tbl Olive Oil
- ½ tsp Salt
- ¼ tsp Pepper
Soup Preparation
- 1 Onion - Diced
- 1-2 Tbl Oregano - Fresh
- 1-2 Tbl Basil - Fresh
- 2 tsp Sugar
- 3 C Chicken stock - or Vegetable Stock
- ½ Half and Half - or Heavy Cream (!) or Milk
- S&P - as needed
Soup Garnish
- Basil - additional basil
- Croutons - If you have them
Instructions
Roast the Tomatoes - Can be done ahead of time
- Preheat the oven to 350℉.
- Crinkle and place parchment onto your sheet pan to ease clean up.
- Cut and place tomatoes onto the sheet pan.
- Separate garlic cloves from the head and place 5-7 (or more) garlic cloves onto the sheet pan with the tomatoes - in the skin. (As the garlic roasts it will mellow out and will turn sweet and nutty.)
- Sprinkle the tomatoes and garlic with S&P and EVOO. Use less oil - and then use your hands to mix up the tomatoes - it will be quicker and easier than trying to use a spoon and stay clean... ;)
- Place tomatoes and garlic into the oven for an hour - or more - depending on how big your cut tomatoes are. I did about 1 hr and a half.
- If roasting ahead of time - dump contents into a bowl and store in fridge for a day or two or three. Else place in the freezer.
Make the Soup
- Dice the onion, clean and prep the oregano and the basil.
- Get out your soup pot - and put some EVOO in the bottom - and warm up.
- Put the onion into the pot and add some S&P. Saute for about 5-7 minutes till the onion is soft.
- Squeeze the roasted garlic out of the garlic skin.
- Add the roasted tomatoes, garlic, herbs, sugar, and stock to the onions and cook till warm and fairly integrated.
- Puree the soup in the pot using your immersion blender - or puree the soup in a traditional blender, in batches.
- Add the cream or half and half - and check the seasoning and adjust as necessary. You can use milk in a pinch, but your soup may not be as thick and creamy as you'd like.
- Serve delicious fresh and easy roasted tomato soup to your friends and family.
- Garnish with basil and croutons
Notes
Calories were calculated excluding the croutons. :) See my other post for the crouton recipe / directions. They are delicious in a number of things ! One friend of mine said I could readily sell my croutons in the neighborhood they are so good. The same friend can sit and eat just croutons as a snack. Ha. You should try some - and keep them on hand. They last a long time - as they are dried out bread...
If you want to read about why I suggested crinkling the parchment, that post is here.
I hope someone enjoys this recipe - it's recipe #2 in what should I do with a bunch of beautiful summer tomatoes!
Nutrition
Calories: 199kcalCarbohydrates: 26gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 459mgPotassium: 1105mgFiber: 6gSugar: 15gVitamin A: 3235IUVitamin C: 53mgCalcium: 105mgIron: 3mg
Tried this recipe?Let us know how it was!