Now you see it, now you don’t! The Roasted Tomato Soup literally disappears the moment it’s served. When your guests finish a bowl of hot soup even before you get a chance to sit down and enjoy a bowl yourself you know you’ve got yourself a winning recipe.
It’s roasting the tomatoes in the oven that makes this soup so delicious. By doing so you extract all the sweetness and bold flavors from the tomatoes, intensifying the overall flavor of the soup. You can definitely halve this recipe and still have enough for about 10 servings of soup. But seriously, if you’re going to spend some time making something delicious wouldn’t you want to make extra so you can enjoy it the next day too? It tastes better too the next day, and you’ll have one less meal to cook.
Serve with some bread (the thickness of the soup makes it great for dipping bread) and watch for yourself how fast it goes.
Roasted Tomato Soup
Roasting the tomatoes brings out the bold and sweet flavors to this delicious homemade tomato soup. The recipe is enough to feed a large crowd or to enjoy over several days. You can certainly halve the recipe and still have enough for a family meal.
Ingredients
- The portions are enough for a large crowd. Halve the recipe for 6-8 dinner serving.
- 7 LBS (3.2kg) plum tomatoes, halved
- 3/4 cup (180ml) extra-virgin olive oil
- 12 fresh garlic cloves
- 4 yellow onions, chopped
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper
- 3-4 quarts low-sodium chicken stock
- Salt and pepper
Directions
- Step 1 CHICKEN STOCK: I prefer to make my own chicken stock for this soup, but any chicken stock will do. Just make sure it is low-sodium chicken stock. It MUST be low-sodium!! Here is the link to my homemade chicken stock recipe: Homemade Chicken Stock
- Step 2 ROAST TOMATOES: Preheat oven to 350 degrees F (175 degrees C). In a large baking pan lined with parchment paper lay out the tomatoes (cut side up) and all the garlic cloves. Drizzle 1/2 cup (120ml) olive oil over the tomatoes. Sprinkle 1 tablespoon of salt and 2 teaspoons of black pepper. Place pan in oven and roast for about 1 hour. Once done take out of oven and set aside.
- Step 3 STEPS TO MAKE THE SOUP:
- Step 4 a/ In a large pan heat 2 tablespoons of olive oil (30ml) and 2 tablespoons of unsalted butter. Add the onions and cook until softened (about 4-5 minutes). Add 1/4 teaspoon crushed red pepper and cook for 1 minute longer.
- Step 5 b/ Add all the roasted tomatoes AND tomato liquid from the pan. Stir and cook for about 5 minutes. Mash tomatoes as you cook.
- Step 6 c/ Add in chicken stock. If you want to have a thicker soup add in less stock. Stir and cook for about 5 minutes. Mash tomatoes as you cook.
- Step 7 d/ Transfer to a blender and blend until desired texture. You’ll probably have to do this in portions since it’s a lot of soup. You can alternatively use an immersion blender. Transfer blended soup back to pot and simmer.
- Step 8 e/ Taste for seasoning. Add salt (a teaspoon at a time until you’ve reached your desired taste). Allow soup to simmer for 20 minutes or longer.
- Step 9 If you need to mellow the flavors you can add in some heavy cream (1/2 cup at a time)
- Step 10 TO MAKE CROUTONS: Cut some bread into cubes. Sprinkle olive oil. Bake for 5-10 minutes. Garnish as is or crush crouton with your fingers along with some fresh basil and freshly ground black pepper.
