Roasted Tomato Soup

This past week, I was given a task to pickup a can of Campbell’s chicken noodle soup for my son. The goal was to bring the soup into school and have the fourth grade students attempt to try different soups. I have to admit, I am not one to buy soup out of can anymore, and I cannot remember the last time I did! Well, I should not say it that way as I have actually bought condensed soup for my cheesy potatoes recipe. So, I sat there in aisle four of the grocery store, looking at all of the different types of soup. There were so many to choose from, but one caught my eye, and that was tomato soup.

Roasted Tomato Soup Recipe

I recall that it was not one of my favorite soups growing up as a kid, but as I grew older, I really loved the flavors of it. Not in a can, but the homemade type. So when I came home and delivered the can of soup to my son, I asked my wife if she liked tomato soup. She said that she does not even think that she has ever tried tomato soup in here life. What?! Well, seeing that I have yet to use my immersion blender that I received at Christmas time, this left me with the perfect opportunity to make a batch of really delicious tomato soup. A soup that pairs ever so nicely with a really great grilled cheese sandwich.

Let’s get started.

Ingredients:

  • 1 head of garlic, skin removed, lightly smashed
  • 1 lb of good, organic tomatoes, on the vine
  • 2 Roma tomatoes, cored
  • 1 tsp of salt (more for tasting)
  • 1 tsp black pepper (more for tasting)
  • 1 small carrot, diced
  • 1 small rib of celery diced
  • 2 small onions, halved
  • 1 tbsp of unsalted butter
  • pinch of sugar
  • dash of balsamic vinegar
  • 4 cups of chicken stock
  • 1/4 cup of olive oil, 2 tbsp for saute
  • heavy cream (optional)
  • 1 tbsp of dried basil

Begin by heating your oven to 450 degrees.  Add your onions, tomatoes, and garlic to a sheet tray, and drizzle the olive oil over the vegetables. Season the top with salt and pepper, and cook in the oven for nearly 30 minutes, or until you get some really nice colors out of the vegetables.

Next, get a soup pot out, and add in the two tablespoons of olive oil. Bring to a medium-high heat, and toss in the carrots, and celery. Let this cook for about 8 minutes or so, just until tender. Next, slide in the roasted vegetables and give it a good stir. Add in your sugar, basil, and the splash of balsamic vinegar. Stir, and let this cook for a few minutes. Add in the chicken stock, and bring to a boil. Now if you have an immersion blender (by the way, I love this thing), use it now to puree down the mixture. Make it as thin as you would want your soup, or in batches, add it to your blender, being careful to use a towel over the top cap due to the pressure from the hot soup. Once pureed, taste, and season with salt and pepper, if needed.

Reduce the heat, and ladle into your favorite soup bowl. I like to use my ramekins because they are a great serving size, and are a nice presentation. Drizzle with a bit of cream, and sprinkle with basil. You now have homemade tomato soup in your bowls, in less than 30 minutes. And trust me, it is a heck of a lot better than canned soup. Enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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