Roasted Cream of Tomato Soup
Heirloom Tomatoes make for an amazing tomato soup!
We all remember those days when we had Campbells Tomato Soup with some Wonder Bread grilled cheese made with Kraft american cheese! The memory was always great but whenever I tried to relive it nothing tasted the same! Knowing what I do now about nutrition I clearly see why my palate does NOT want that version anymore. I had to recreate a simple tomato soup that tasted good and wasnt made with artificial flavors and processed ingredients. So one day i went to the farmers market and bought a few fresh organic tomatoes, roasted them up, and made a delicious tomato soup! I was suprised that these simple ingredients could create something so comforting and delicious.
I have looked into other tomato soup recipes and they all call for tomato paste and crushed canned tomatoes and they never tasted good enough. This is why I made my own recipe and I am so grateful I did! I can now enjoy a delicious bowl of tomato soup that is easy to make and nutritious!
I hope you enjoy this soup as much as I do and it brings back delightful memories!
~This recipe makes roughly 4 bowls of tomato soup. It can easily be doubled or tripled. I recommend not adding the cream if you are going to freeze the soup.
Kitchen Tools Needed:
Dutch Oven or Medium sized Pot
Sauté Spatula/Turner
2 Medium Baking Sheets
Parchment Paper-optional
Soup Laddle
Immersion Blender/Regular Blender
Ingredients:
4 Medium Tomatoes-Quarted twice (I used beefsteak but you can use any kind you can find, preferably in season)
1 Onion- Quartered twice
2 Medium Carrots- Split and Cut up
2 Garlic Cloves- Minced
1-2 Cups Chicken Broth (Recipe here)
1-2 TB Pure Maple Syrup, Honey, or Sugar
3 TB Butter
1/4 Cup Heavy Cream or Half & half
Salt to Taste
2-3 TB Olive Oil for Drizzling
Instructions:
(photos below ⬇️)
Preheat your oven to 400 degrees F.
Arrange vegetables (not the garlic) onto baking sheets with parchment if using- do not crowd.
Drizzle the vegetables with olive oil and toss to coat.
Allow to cook for 15-20 minutes or until everything starts to brown. Remove from oven.
Place Dutch oven/pot onto stove over medium heat.
Melt butter and sauté garlic for 1-2 minutes.
Add roasted vegetables and sauté another 2-3 minutes.
Add broth but do not submerge completely.
Simmer for 10 minutes.
Remove from heat and blend. *If you are using a regular blender, allow the soup to cool slightly before adding it to your blender. Make sure your blender lid is open a little to allow heat to escape. Then pour back into Dutch oven/pot
Add your cream and stir to combine. Enjoy!
Tips
Do not add cream to soup if you plan on freezing.
In season tomatoes are going to provide the most flavor. I have made this during the winter months with tomatoes in the store and it did not turn out great.
Reheat your soup on the stove at a low heat. Microwaves ruin the flavor and texture of food.
Make sure you taste the soup once it is all finished and add more salt or maple syrup if desired.
You can add fresh herbs such as basil. Just chop 5-10 big basil leaves and add it in the soup once you add the chicken broth. It can be pureed right in!
