This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
I make what I think is a mighty fine spicy tomato soup. Lately, I’ve been concentrating more on using roasted tomatoes in my dishes, so I decided to give this roasted tomato soup a try. It definitely came out chock full of great roasted tomato flavor. Just perfect. A little herb-y, and a little creamy. And a lot tomato-y.
The tomatoes took about an hour to roast. They came out looking and smelling absolutely fantastic. If it would’ve been a nicer day out I would’ve tossed them on my Weber grill, but the weather just wasn’t cooperating. Either way, they made this roasted tomato soup fantastic.
What a fantastically tomato-y soup!
I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my delicious roasted chicken noodle soup.
Roasted Tomato Soup
- 4 pounds plum tomatoes halved, seeds removed
- ¼ cup extra-virgin olive oil plus 2 tablespoons
- kosher salt
- ground black pepper
- ¼ teaspoon sugar
- 2 teaspoons dried thyme
- 1 large onion diced
- 3 cloves garlic minced
- 3 cups vegetable stock
- 1 bay leaf
- 1 teaspoon dried basil
- ½ cup heavy cream
- chives chopped, for garnish, optional
- croutons for garnish, optional
- Preheat your oven to 400 F. Line a baking sheet with parchment paper or use a Silpat,
- Place the tomatoes cut-side up in a single layer on the baking sheet.
- Drizzle the tomatoes with 1/4 cup of the olive oil. Sprinkle with salt, pepper, sugar, and thyme.
- Roast the tomatoes until they are wrinkled and soft, about 1 hour. Remove from the oven and let cool until cool enough to handle. Remove skins.
- Heat remaining 2 tablespoons of olive oil and a large pot or Dutch oven over medium heat.
- Add the onions and a pinch of salt, stir, and cook until starting to soften.
- Add the garlic, stir, and cook another minute.
- Add the tomatoes, vegetable stock, bay leaf and the basil. Bring to a boil then reduce to a simmer and simmer, partially covered, for 30 minutes.
- Add the cream.
- Using an immersion blender to puree the soup until smooth. If you do not have an immersion blender you can transfer the soup to a blender, but let it cool first or it will explode in the blender. You have been warned!
- Serve warm garnished with chives and croutons if desired.
Nutritional values are approximate.