Roasted Tomato Soup

With the abundance of tomatoes at this time of year, I thought it was a good idea to re-visit this wonderful recipe for a roasted tomato soup, the recipe is from the barefoot contessa cookbook.

I went to my local farmers market one Sunday & they had such beautiful tomatoes.. So I had to make this soup! The fresh tomatoes are oven roasted which give this soup a rich deep tomato flavour. A few other ingredients & a bunch of basil contribute to make roasted tomato soup delicious!

A simple, clean recipe. I made 2  changes to the original recipe,   1. I  added some sugar…just a bit to cut the acidity of the tomatoes. A trick my mom always told me to do..even in tomato sauce, just add a tsp of sugar..you won’t take the sugar but it will do its job! 2. the recipe calls for butter which I did not want to add as I wanted this soup to be vegan/parve/non-dairy, so I just didn’t use it.

Here is a link to the cookbook on Amazon ( I am an Amazon associate)

Here is the recipe

3 pounds ripe roma tomatoes, cut in half *** I used tomatoes on the vine & cut them in quarters

1/4 cup + for later 2 tbsp olive oil

1 tbsp kosher slat

1 1/2 tsp black pepper

2 onions, chopped

6 garlic cloves, minced *** I used 3

1/2 tsp red pepper flakes

28 ounce can of diced tomatoes & their juice

4 cups of fresh basil leaves

1/2 dried thyme

4 cups water or vegetable stock *** you can use chicken stock if you want

Method

Preheat oven to 400f

1. Line a baking sheet with aluminium foil
2. Put the cut tomatoes on the baking sheet, toss with the 1/4 cup olive oil, the slat & pepper. Spread in a single layer
3. Roast in the preheated oven for about 45 minutes
4. Meanwhile, in a large soup pot, saute the onions, garlic & red pepper flakes in the 2 tbsp of oil over medium heat. Stir often . Cook until the onions start to brown
5. Add the canned tomatoes, basil, thyme & water/stock to the sautéed onions…
6. When the tomatoes are done, add them to the soup pot with the juices from the baking sheet.
7. Bring to a boil & simmer uncovered for about 40 minutes…I cooked mine for well over an hour…I just let it simmer away…but don’t cook it too long or it will evaporate.
8. When you are finished cooking your soup, use a hand blender to puree the soup. You can use any appliance you have for this,… a blender ….a food processor in batches… you can puree it to any texture you like. I left mine a bit thick.

 

Enjoy!

I did not take pictures all the way through this recipe…