Sunday, September 12, 2010

Roasted Tomato Soup

The first time I made this soup, I was amazed at how different it was from canned tomato soup.  I shouldn't have been surprised, because homemade is always better- but I was shocked at how good it was!  It tastes creamy, flavorful, and just real! Like what canned soup is trying to imitate!  Even though I don't like tomatoes (or even ketchup), I love this.

I served this with homemade multigrain bread.  I found the recipe from Our Best Bites, here.  It was the perfect complement to this soup!

Roasted Tomato Soup
Printable version here

6 cups (3 pints) cherry tomatoes
3 T. olive oil, divided
1 t. salt
1/2 t. pepper
2 T. unsalted butter
2 garlic cloves, minced
1 c. chopped onion
1 (28 oz.) can diced tomatoes, undrained
4 cups chicken broth
1/2 t. thyme
1 cup whipping cream (I use whole milk)

1. Heat the oven to 400º. On a baking sheet, combine the tomatoes, 2 T. oil, salt & pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

2. In a large pot, heat the butter and remaining tablespoon of oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

3. Using a blender or immersion blender, puree the soup until it's smooth. (You will need to do this in batches, and you might want to cool the soup a little before pureeing it) Return it to the pot and stir in the cream. Without letting the soup boil, warm over medium heat, stirring often, until steaming. Add salt & pepper if necessary, and add a little sugar if it's too tart. Makes about 10 cups.

Recipe source: Family Fun magazine

* Last time I made this, I only made a half batch (to save money on ingredients). It made enough to feed my family of 2 adults & 2 kids, plus 1 bowl leftover. I used my immersion blender to puree it, being very careful not to splash myself with hot soup.

Why I love it? It's the best tomato soup I've ever had!! It had a more appealing feel than canned tomato soup- there was a little texture to it, and it just tasted real, like actual tomato soup! :) It's also a great way to use up tomatoes if you have a bunch of them. Plus, tomatoes are high in vitamin C! I've also served this with a yummy sourdough grilled cheese. Those 2 things combined tasted like they were from a restaurant!


  1. Ohhhh! That looks sooo good! And grilled cheese with sourdough! Your making me hungry! No more reading this blog late at night! :)

  2. This really does taste like restaurant quality soup. It makes soup from a can taste like tomato-flavored milk.

  3. Hi Michelle! I made tomato soup very similar last night. I used combined your recipe and the Better Homes & Garden cookbook. Adding the roasted tomatos was such a yummy addition. Instead of the diced tomatos I used 4 medium fresh tomatos peeled and quartered. I did let mine cool for 10 minutes before blending it and then reheated it adding the whole milk. Yummy! And of course we made grilled cheese with it too. Thanks for sharing the great recipe.

  4. Thanks for sharing, Stephanie! :) I'm glad you enjoyed it your way.