Roasted Tomato Soup
- Total Time: 45 mins
- Yield: 4 servings 1x
Description
Serve this soup with a grilled cheese or some nice crusty bread for a dinner that will keep you warm.
Ingredients
- Large ripe Tomatoes-4-5 quartered
- Garlic Cloves-3 sliced
- Thyme - 1 tsp
- Extra Virgin Olive Oil- 2 tbsp (30 ml)
- Chicken or Vegetable Broth-2 cups (480 ml)
- Salt- to taste
- Pepper- 1/2 tsp
- Brown Sugar-1 1/2 tbsp
- Half and Half-3/4 cup (180 ml)
Instructions
- Pre-heat the oven to 375 degrees.
- Place the tomatoes on a sheet pan and drizzle with olive oil,salt,pepper,garlic and thyme.
- Bake for about 20-25 minutes until tomatoes are softened.
- Transfer all the contents including the juices and all into a deep pot.
- Add the stock, sugar, salt and bring to a boil and cook for about 5-10 minutes.
- Transfer into a blender and puree the soup. Be careful to not burn since it will be really hot.
- Transfer the puree back into the pot. Add the half and half and cook for another minute or two.
- Your soup is ready.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
If You Liked This Recipe, You’ll Love These
- The Vegan Tomato Soup
- Pappa al Pomodoro – Rustic Tuscan Tomato and Bread Soup
- Creamy Tomato and Butternut Squash Soup
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
Why does this recipe add brown sugar to tomato soup?
The recipe adds 1 1/2 tbsp of brown sugar to balance the natural acidity of the tomatoes. It is stirred in with the stock after the roasted tomatoes are transferred to the pot and before blending, mellowing the sharpness without making the soup sweet.
How do I safely blend a pot of hot soup?
Step 6 of the instructions explicitly cautions: “Be careful to not burn since it will be really hot.” Transfer the contents to a blender in small batches, hold the lid down firmly with a folded kitchen towel, and blend in short pulses — or use an immersion blender directly in the pot.
