Roasted Tomato Soup is amazing with peak season tomatoes, but you can also use this recipe to magically transform your standard grocery store plum tomatoes into something really fabulous.
This recipe makes a biiiiiig batch, but have no fear. You can freeze it so that the next time you want this oh-so-delish soup it’s all ready for you.
We serve this soup with grilled cheese panini, natch!
This is always a hit when the weather is chilly willy. It’s got wonderful flavor! Roasting the tomatoes really brings out their everything.
Roasted Tomato Soup
Course: SoupsCuisine: ItalianDifficulty: Medium8
servings20
minutes1
hour50
minutesIngredients
- For roasting the tomatoes
2 pounds plum tomatoes, cut in half
3 Tbsp. olive oil
1/2 tsp. salt, plus more to taste if desired
1/4 tsp. fresh ground black pepper
- For the rest of the soup
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1 large onion, chopped
4 garlic cloves, minced
2 Tbsp. unsalted butter
Pinch of sugar
Pinch of red pepper flakes
1/2 tsp. dried thyme
1 28 ounce can pureed tomatoes (I like Cento)
1/2 cup white wine
4 cups vegetable or chicken broth
2 cups water
Salt and pepper to taste
1/4 cup half and half or heavy cream
15 fresh basil leaves, chiffonade
Directions
- For roasting the tomatoes
- Preheat the oven to 400 degrees Fahrenheit.
- Place cut tomatoes on baking sheet. Drizzle with 3 Tbsp. olive oil, 1/2 tsp. salt and 1/4 tsp. fresh ground pepper. Toss and distribute evenly on baking sheet. Roast for 45 minutes. Remove from oven and set aside to cool slightly.
- Remove from oven and set aside to cool slightly.
- For the tomato soup
- In a large soup pan over medium high heat, melt 2 Tbsp. olive oil and 2 Tbsp. butter. Add chopped onion. Saute for five minutes until translucent.
- Add garlic, red pepper flakes and dried thyme. Cook for a minute.
- Add can of pureed tomatoes, white wine, broth, water, roasted tomatoes, basil, pinch of sugar and salt and pepper to taste.
- Bring to a boil, then simmer partly covered for 45 minutes.
- Remove pot from heat. Cool slightly.
- Puree with an immersion blender, or transfer soup in batches to a standard blender and puree until smooth. If using a standard blender, you may need to do this in batches.
- Return pureed soup to soup pot. Check for seasoning. Swirl in 1/2 and 1/2. Garnish with more basil leaves if desired.
