Roasted Tomato Soup

Roasted Tomato Soup

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Time for comfort food! I absolutely love to make soups especially in the cold months. I grew up eating a lot of tomato soup. Of course when I was a kid, I would love those Campbell’s tomato soups my mother bought and made for my lunch box. But when I grew up and started cooking my own meals, I wanted to make my own soups.

Those cans never give you enough except broth + when you make your own soup, you control the ingredients and seasonings. And, out of all the soups I make, I’m always a sucker for a traditional tomato soup. There’s something about it that cheers me up when it’s cold outside or I’ve had a rough day. It’s probably my favorite comfort food.

Top it with a grilled cheese panini and you have perfection! Sometimes I’ll make extra to freeze for leftovers. The soup is even better the day after.

For this dish, I’m using Ina Garten’s recipe, with a couple of alternations to fit my taste. First ingredient I substituted was Vidalia onions instead of yellow onions, because I love their sweet, mild taste and secondly, I substituted thyme with parsley.

You have to try this recipe, you’ll want a cozy blanket to cuddle in when you serve this!

Roasted Tomato Soup

Recipe by Ina Garten

Ingredients

  • 3 lbs. ripe plum tomatoes, cut in half lengthwise

  • 1/4 c. plus 2 tbsp. extra virgin olive oil

  • 1 tbsp. kosher salt

  • 1 1/2 tsp. lemon pepper

  • 2 cups chopped Vidalia (sweet) onions – 2 total onions

  • 6 garlic cloves, minced

  • 2 tbsp. unsalted butter

  • 1/4 tsp. crushed red pepper flakes 1 (28-ounce)

  • canned plum tomatoes, with their juice

  • 4 c. fresh basil leaves, packed

  • 1 tsp. fresh Italian parsley

  • 1 quart chicken stock

Directions

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup EVOO, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
  • Add the canned tomatoes, basil, parsley, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
  • Pass through a food mill fitted with the coarsest blade. Taste for seasonings and top with more basil for garnish. Serve the soup hot.
Check out this post >>  Stuffed Portabella Mushrooms

Kim McDougal

Kim is the founder and creator of Growing Up in Grace. By day, she's the Director of Interactive Communications for the Hispanic chamber located in Jax, FL. Kim also owns "Kim's Studio Art" where she creates and sells Wall Art Printables and "Kim's Handcrafted Cards" on eBay where she creates and sells handmade greeting cards.