Roasted Tomato Soup Recipe
I love a good tomato soup.
I’ve had excellent tomato soup in restaurants, and okay organic soup from a can…but to me, canned soup always tastes like…the can.
I’ve been meaning to make a roasted tomato soup for…too long. I’ve made it before, but I don’t exaggerate when I say it’s been years. Years! Pretty sad, huh?
So how did I finally get inspired to make tomato soup again?
A cookbook. There’s nothing crazy or unusual about this recipe, but it’s classic Ina: simple and delicious. I simply needed to page through The Barefoot Contessa Cookbook to be reminded that I should just make a big pot of soup. And, anyone who has roasted tomatoes before knows how sweet even out of season tomatoes can get, when a bit of heat is applied.
If you decide to make this soup, it’s either a weekend endeavor, or a two-part job (roast the tomatoes one day, make the soup another). It will take a couple of hours total, but you don’t have to do a whole lot in the kitchen during that time, freeing you up to catch up on your shows, give yourself a pedicure, or read that book that’s been calling your name.
Roasted Tomato Soup
adapted from The Barefoot Contessa Cookbook
- 3 pounds Roma tomatoes
- 1/4 cup + 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon Kosher salt
- freshly ground black pepper
- 2 large yellow onions, chopped
- 6 garlic cloves, minced
- 2 tablespoons butter
- 28 ounce can San Marzano tomatoes
- 2 cups fresh basil leaves
- 2 teaspoons fresh thyme leaves
- 4 cups chicken stock*
- 1-2 teaspoons sugar (optional)
- Parmesan Croutons (see below)
Heat oven to 400*F.
Cut Roma tomatoes in half lengthwise. In a very large bowl, toss with 1/4 cup olive oil and salt. Spread on large baking sheet and season with pepper. Roast for 45 minutes; remove from oven and allow to sit at room temperature.
In a large stockpot or Dutch oven, saute the onions and garlic with remaining oil and the butter until the onions start to brown. Add canned tomatoes (with their juices), basil, thyme, and chicken stock. Add the roasted tomatoes with any liquid on the baking sheet. Bring soup to a boil, then reduce to a simmer, uncovered, for 30 minutes. Taste; if overly-acidic, add 1 teaspoon of sugar.
Simmer 10 more minutes. Taste again, adjusting salt, pepper, and sugar as needed.
Pass through a food mill fitted with coarsest blade. Serve hot or cold.
Garnish with basil or croutons. (If you’re a cheese lover, you may as well garnish with additional parm, as well. It’s good. Very good.)
*Soup is vegetarian if made with vegetable stock or water. Soup is gluten free if made with gluten free stock and croutons (if using).
1 baguette, sliced 1/4 inch thick
extra virgin olive oil
salt & pepper
shredded parmesan cheese
Preheat oven to 450*F. Arrange bread on a rimmed baking sheet (tip: line with foil for easier cleanup) and brush both sides with olive oil. Bake for 5-7 minutes or until golden.
Turn the broiler on. Sprinkle cheese on each crouton and broil until melted.