How To Make Roasted Tomato Soup
There is such a difference between canned and fresh tomato soup. There is so much more flavor in roasted tomato soup. And it’s honestly not super difficult to make, but does take some time and patience.
Watch our video as well on making tomato soup.
10 ripe Roma tomatoes, halved
10 garlic cloves
2 sprigs of thyme
1 cup frozen pearl onions
1 teaspoon basil
salt & pepper (to taste)
1/2 cup half and half
1 cup chicken stock
How to Roast Tomatoes for Soup
Preheat the oven to 400F.
Line a baking sheet with foil (optional, just easier clean up).
Add the garlic and thyme, and drizzle olive oil.
Add the pearl onions and tomato halves. Use the tomato halves to cover the garlic (keeps the garlic from burning).
Drizzle olive oil over everything and add salt and pepper.
Place into the oven and bake for 40 minutes. The onions should be starting to turn brown.
Remove from the heat and allow to cool slightly before putting in the blender.
Spoon the mix into the blender and puree everything.
At this point you can run the soup through the mesh strainer (or your soup will have ‘sticks’ of thyme in it). I find that adding more liquid in first, makes it a little easier.
Once the soup is mixed, pour into a large pot.
Add the half and half and chicken stock (if desired, could use veggie stock instead).
Mix well and strain through mesh strainer (if you didn’t do before).
Heat and add the basil, and additional salt and pepper (to taste)
Allow the soup to cook on low for 20 minutes, to reduce.
Serve and enjoy.
- You need to have ripe Roma tomatoes.
- Straining soup is important to remove the garlic skin and thyme stalks.
- It is up to you when you strain, we find more liquid, helped it strain easier.
- Make sure to cover the garlic with the tomatoes to keep the garlic from burning.
- Too many onions, will turn this into an onion soup (trust me).