Roasted Tomato Soup
- Total Time: 45 mins
- Yield: 4 servings
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?
I add 1 1/2 tbsp of brown sugar to balance the natural acidity of the tomatoes. Stir it in with the stock after the roasted tomatoes are transferred to the pot and before blending — it mellows the sharpness without making the soup sweet.
How do I safely blend a pot of hot soup?
Be careful — 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.
