Roasted Tomato Soup
If you like tomato soup this is the only recipe you will ever need. And if you don’t like tomato soup then I’m not really sure why you’re here. Unless you’re my mom, and you just like to read all of my posts. Wait a minute… YOU’RE NOT MY MOM!
Ok sorry, that’s not the point. The point is that this is a seriously delicious way to enjoy some tomatoes. I found myself with about a ten pound box of tomatoes in my kitchen (Thanks Mom), and decided to finally measure and write down my award-winning tomato soup recipe.
It hasn’t technically won any awards, but I’m pretty positive that it could. On a side note: If any of you use this recipe to win any contests, I’d appreciate a share of your winnings.
Alright, enough with the rambling. LET’S MAKE SOME SOUP!
Roasted Tomato Soup Recipe
Print recipe
Ingredients
- 8-10 Fresh Tomatoes (This number could vary drastically based on the size of each tomato.)
- Olive Oil
- Kosher Salt
- 2 Onions (diced)
- 5 heaped teaspoons Minced Garlic
- 2 tablespoons Tomato Paste
- 1 tablespoon Chicken Base
- 32oz Stock (one box)
- 1/2 teaspoon Red Pepper Flakes
- 2 tablespoons Sugar
- 4 cups Half and Half (one quart)
- 2 tablespoons Balsamic Vinegar
- Fresh Basil (chopped or torn)
- Freshly grated Parmesean
Directions
| Step 1 | |
| Preheat your oven to 375 and wash those ripe tomatoes. | |
| Step 2 | |
| Ok. So I have no idea exactly how many tomatoes you will need. | |
| Step 3 | |
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What I do know is that I crammed a 12 inch by 18 inch rimmed baking pan with a very crowded yet mostly single layer of tomatoes.  | |
| Step 4 | |
| Keep your little guys whole and chop your big guys into large pieces. | |
| Step 5 | |
| Generously olive oil and kosher salt these juicy little bastids. I rubbed 5 tablespoons of olive oil on them and then sprinkled 1 tablespoon of kosher salt over them. (I know this because I measured for all you jokers who insist on exact measurements. You're welcome.) | |
| Step 6 | |
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Pop 'em in the oven to roast for about 40 minutes, or until they look like this.  | |
| Step 7 | |
| While they're roasting, heat a large pot or dutch oven over a medium flame and dice your onions (mine were skeeball sized, so if yours are either ginormous or tiny adjust accordingly.) | |
| Step 8 | |
| Saute the onions about 8 to 10 minutes until they are softened and fairly translucent. | |
| Step 9 | |
| Add your garlic and cook a couple more minutes to take away its bite. | |
| Step 10 | |
| Stir in the tomato paste and Chicken Base. "What the hell is Chicken Base?" | |
| Step 11 | |
| Good Question. | |
| Step 12 | |
| Chicken Base is basically a jar of highly concentrated chicken stock, that you should be able to find on the soup aisle of your local grocery. If you: can't find it, don't want to buy an extra ingredient, or think the idea of concentrated chicken paste is on the whole creepy; then by all means don't use it. I choose to add a little toward the beginning of most non-vegetarian soups because I find it deepens the flavor. And if I'm really being honest I kind of enjoy sniffing the jar. DON'T JUDGE. | |
| Step 13 | |
| Anyway, chicken base or not, now is the time to stir in an entire carton (32 oz) of broth. I used chicken here, but by all means use whatever tickles your boat. | |
| Step 14 | |
| Simmer. Like for awhile. Seriously. Walk away, and leave it alone. | |
| Step 15 | |
| When you pull the tomatoes out of the oven, allow them to cool a bit before you add them to your simmering soup pot... unless you're a total badass. | |
| Step 16 | |
| Add 1 tsp salt, 1/2 tsp red pepper flakes, 2 Tbs sugar, lots of freshly cracked black pepper, and all of the tomatoes with their juices to the soup. And please before anyone gets bent out of shape about the seasonings; this is completely subjective. This is how I like it seasoned. Well not really. I'm serving this to a 7 and 3 year old. If I weren't I'd put WAY more red pepper flakes. Nevertheless, this may not be how you prefer it, so season to your tastes. | |
| Step 17 | |
| Simmer again for about 20 minutes. | |
| Step 18 | |
| Remove the pot from the heat, and kill all the chunks with an emersion blender. | |
| Step 19 | |
| Now for the best part of this super healthy soup. Add an entire quart of half & half. Don't think about it. Just do it. | |
| Step 20 | |
| Add 2 Tbs of balsamic vinegar to round out the flavor. | |
| Step 21 | |
| Taste and reseason to taste if needed, and serve it up. | |
| Step 22 | |
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I like to add lots of torn or chopped fresh basil into each bowl, but there are tons of other great was to garnish this: freshly grated parmesan, more cracked black pepper, another splash of balsamic... the world is your oyster!  | |
| Step 23 | |
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Oh, and a grilled cheese of course.  | |
| Step 24 | |
| Boom. | |
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