Roasted Tomato Soup
I’m not sure where February went, but March is here! One thing for sure is that it is not quite yet feeling like spring here in Orange County. It’s gotten a little warmer, but definitely still on the chilly side and we’ve been getting a lot of rain. I’m not complaining though because I love the cooler weather!
I made a big pot of this homemade roasted tomato soup to help us stay nice and cozy a few weeks ago. This was only about the second time I attempted making homemade tomato soup. I first time tried making it myself years ago and it did not turn out very good. The flavor was kind of bland. I kind of gave up on it then.
If you are used to eating canned tomato soup, homemade tomato soup can taste quite a bit different. Must be all the real, fresh, tomatoes and lack of chemicals and other ingredients! I’m happy to leave those out for sure!
I much prefer the taste of this soup when you roast the tomatoes (along with some garlic!). It just gives the soup a richer flavor so I don’t recommend skipping this step!
I also like to add a little bit of half and half at the very end for a slightly more creamier texture, but I definitely would not describe this soup as a creamy soup. I find this soup to be thick enough on it’s own, but if you prefer a thicker texture, you can stir in a bit of flour or cornstarch with the half and half and that will help thicken the soup.
I love eating this soup with some shaved Parmesan on top or of course, with a toasty grilled cheese sandwich!
- 1 1/2 pounds roma tomatoes, quartered
- 10 ounces grape or cherry tomatoes, halved
- 4-5 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil
- salt to taste
- 4 cups vegetable broth
- 4 tablespoons tomato paste
- 1 cup half and half
- 2 tablespoons flour (optional)
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Arrange the quartered Roma tomatoes and halved cherry tomatoes in a single layer. Drizzle the olive oil and use a spoon or your hands to coat the tomatoes. Add the garlic cloves to the pan. Sprinkle with some salt. Roast the tomatoes for about 20 minutes until soft and the edges start to brown.
- Remove the tomatoes and garlic from the oven. Carefully transfer the tomatoes to a large pot. Pour in the vegetable broth and tomato paste. Use an immersion blender to blend up the tomatoes until completely smooth. If you don't have an immersion blender, you can also add the mixture to a blender in batches until it is all blended and smooth and then add back into the pot.
- Place the pot back onto the stove over medium heat. Let the soup simmer for an additional 10-15 minutes until heated. Season with more salt and pepper to taste. Stir in the half and half. If you would like to thicken the soup, stir in two tablespoons flour into the half and half before adding to the pot and let simmer until thickened. Serve with shaved parmesan cheese on top or with grilled cheese sandwiches!
Amount Per Serving: Calories: 261 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 21mg Sodium: 869mg Carbohydrates: 32g Fiber: 4g Sugar: 21g Protein: 6g