I hope you have all been as lucky as us. All this California sunshine and 100 degree October weather is paying off big time…in tomatoes. They’re almost over-flowing at the farmer’s market- big and juicy, they’re close to bursting.
And while it hasn’t been close to cold or even cool out, I had to try this recipe while I could. It just sounded too tantalizing to pass up. Oven roasted tomatoes, drizzled with olive oil and salt, richer and more complex than any other tomato soup I’ve ever made. And you know what? It was just as good cold. Thank goodness, because it’s still too hot here for soup. 
Roasted Tomato Soup
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
This roasted tomato soup enhances the rich flavors of tomatoes with olive oil, herbs, and a touch of caramelization, creating a complex and satisfying dish perfect for any season.
Ingredients
- 3 lbs. tomatoes (1.4 kg), cut into quarters
- 1 medium yellow onion, cut into quarters
- 5 garlic cloves, left in skin
- Olive oil
- Salt
- Pepper
- Thyme
- Oregano
- 3 cups chicken or vegetable broth (720 ml)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the tomatoes into quarters and the onion into quarters.
- In a large bowl, toss the tomatoes with olive oil, salt, pepper, thyme, and oregano until evenly coated.
- Arrange the tomatoes, garlic cloves, and onion quarters in a single layer on a baking sheet.
- Roast in the preheated oven for about 1 hour, or until the tomatoes are soft and slightly caramelized.
- Remove the garlic cloves from their skins and transfer all the roasted ingredients to a large pot.
- Add the chicken or vegetable broth to the pot and bring to a simmer over medium heat.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until smooth.
- Adjust seasoning with additional salt and pepper to taste.
- Serve hot, or chill and serve cold if preferred.
Notes
Roasting the tomatoes adds depth and complexity to the flavor. This soup can be served hot or cold, making it versatile for different weather. If you prefer a smoother texture, strain the soup after blending. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 800
- Fat: 5
- Carbohydrates: 24
- Fiber: 4
- Protein: 4
- Cholesterol: 0
