For quite a while now my simple tomato soup recipe has been a fairly popular recipe on Food Doodles. And don’t even ask me how it got to be so popular, the pictures aren’t very good at all, so it must mean that the recipe is good. And super simple too!
So for the longest time I’ve wanted to try roasting the tomatoes before making the soup. So when I had a whole bunch of tomatoes I roasted them along with some garlic and cooked the onions and pureed the tomatoes and garlic with it and then ran out of time. So I put my roasted tomato mixture in the fridge and let it sit for a day or two until we needed something for dinner and all I could think of was tomato soup and grilled cheese sandwiches. So I pulled the tomato mixture out of the fridge and seasoned it and it was amazing! I didn’t think roasting the tomatoes could make that big of a difference but it really did. It’s delicious! What a difference it makes. You’ll have to try it!
I included directions for using canned tomatoes in this soup as well although I used fresh for mine it should work fine provided you use as much tomatoes as you need since they do reduce a lot in the oven.
Another trick I found with this soup was using pesto in place of basil. I’ve mentioned it so many times before, I make a ton of pesto in the summer and freeze it for when there is no fresh basil. While I had lovely fresh basil this time when I made the soup, I didn’t have any the time after and so I just added a large spoonful of pesto and I had that delicious fresh basil flavor I love
- 5 lbs tomatoes halved and seeded if desired
- 1 head garlic
- 3 tbsp extra virgin olive oil, divided
- 1 tsp thyme
- 1 tsp marjoram(or oregano)
- 1 large onion, diced
- 1 C vegetable stock or water plus more as desired to thin
- 2 tsp honey
- a small handful fresh basil(or 2 tbsp pesto)
- sea salt to taste
- Preheat oven to 400 degrees. Arrange tomatoes cut side up on a baking sheet lined with foil. Drizzle with 1 tbsp of olive oil, sprinkle generously with salt and herbs and place in the oven to roast for 35-45 minutes until shriveled. Once the tomatoes are in the oven, slice the top of the garlic off exposing the tops of all of the cloves. Drizzle with a little olive oil then wrap in foil and place in the oven to roast for 35-40 minutes.
- Once everything is done roasting quickly remove the tomato skins and remove the garlic cloves from the head and set aside until ready to use.
- In a medium sized pot heat the other tablespoon of oil over medium heat. Add the onion and saute until soft. Add in the already roasted tomatoes and garlic and add vegetable stock or water and bring to a boil. Once boiling turn down to a simmer for a few minutes before blending with an immersion blender or in a regular blender, until completely smooth. Once smooth, taste the soup and add honey if needed(if the tomatoes are particularly acidic) and the fresh basil or pesto if no fresh basil is available. Salt to taste and enjoy!
To make this recipe with canned tomatoes, used a similar amount of canned tomatoes(approximately 60-70 oz canned tomatoes), drain the tomatoes reserving the liquid for later and spread the drained tomatoes on the baking sheet and proceed with the recipe as directed, adding back the juice from the canned tomatoes instead of vegetable stock or water.
Since roasting the tomatoes and garlic doesn’t really add much smokiness I think a dash of liquid smoke would be delicious in this to enhance the roasted flavors!