Roasted Tomato and Garlic Soup
FOUR types of tomatoes and loads of garlic amp up the flavor in this roasted bowl of comfort. What could be more quintessentially cozy as a cup of rich & creamy tomato soup- especially when it’s homemade.
About this Roasted Tomato and Garlic soup recipe
I use four types of tomatoes in this recipe: sun-dried, plum tomatoes (available year round), canned and tomato paste. The unremarkable plum tomato is the base for this soup. But, I was in luck to have on hand gorgeous tomatoes from TWO BEAR FARM for this recipe. Typically, I use plum tomatoes which I find to be grainy and flavorless, but once roasted with olive oil, loads of garlic and onion, they become a hearty base for this soup. For a hint of luxury, I like to round out the sharpness with a splash of heavy cream, and a sprig of fresh basil or crème fraîche to garnish.
Ingredients in Roasted Tomato and Garlic Soup
- fresh tomatoes
- sun dried tomatoes in oil
- canned plum tomatoes
- tomato paste
- olive oil
- butter
- heavy cream
- chicken or vegetable stock
- yellow onions
- garlic
- fresh thyme
- fresh oregano
- anchovy paste
- salt and pepper
- Crème fraîche- optional
- fresh basil- optional
Equipment needed for this recipe:
- large stock pot or dutch oven- buy my favorite here.
- rimmed baking sheet- I love Nordic Ware- buy a 3-piece set here for $38.00
- immersion blender- on sale right now for $74.00 . Buy here.
- sharp knife
- cutting board
- parchment paper
Common Questions:
Yes- but… the anchovy paste creates an incredible deep rich flavor that is not at all fishy, but rather salty and umami in it’s complexity. If you omit the anchovy paste, add in extra salt or Worcestshire to taste.
Place the leftovers in a glass container- never plastic (it can absorb other food odors) and chill in the fridge for up to 5 days. To re-heat, place the soup in. a saucepan, cover and re-heat on low for 10 minutes, stirring often so the soup does not stick.
You can grow them, buy them at your local farmers market or look for them in the organic section of your grocery store. Tomatoes are very seasonal, so if you a cannot find heirloom tomatoes- plum tomatoes, once roasted are fine to use.
Cook with it! That oil is so rich in flavor that it make s great salad dressing or oil to sauté in. Do not toss it. Keep the oil in the jar in the fridge.
Other soup recipes to enjoy:
Ingredients
- 3 lbs heirloom OR plum tomatoes sliced in half lengthwise
- ¼ cup olive oil divided
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 unit large yellow onion chopped into large slices
- 4 unit cloves
- fresh garlic peeled
- 1 TBSP butter
- 1 TBSP anchovy paste
- 28 oz canned plum tomatoes
- 8.5 oz jar of sun-dried tomatoes in oil- drained.
- 2 TBSP tomato paste
- 1 TBSP thyme leaves fresh
- 1 TBSP fresh oregano or 2 tsp dried
- 1 quart chicken or vegetable stock
- ½ cup heavy cream
- Fresh basil or Creme Fraiche- for garnish
Instructions
- Pre heat oven to 400 degrees. Prep all your ingredients.
- In a large bowl, toss onions, garlic, tomatoes together with salt, pepper and 2 TBSP olive oil. Spread in an even layer (cut side up) a large rimmed baking sheet lined with parchment paper and roast for 45 minutes. Remove garlic after 20 minutes so that it does not burn. Remove the tomatoes from the oven and save the pan juices.
- In a large stock, over medium heat, pot sauté the onions and roasted garlic in remaining olive oil and butter until softened- about 5 minutes. Reduce the heat to a low flame and add in the anchovy paste (optional) and cook until warmed through about 1 minute- do not burn. To the pot add in the canned plum tomatoes with juices, sun-dried tomatoes, thyme u0026 oregano leaves, and chicken or vegetable stock. Add in roasted tomatoes and all pan juices from the roasting pan. Let simmer, on low heat, uncovered for 20-30 minutes.
- With an immersion blender, pulse the soup (while in the stock pot but with the flame turned off) until the large chucks of tomatoes are processed and sun-dried tomatoes are bite sized. Do not over progress. Add salt and pepper to taste. You can also process the soup through a food mill.
- Stir in heavy cream and cook on low for another 2 minutes.
- Serve with a dollop of Creme Fraiche or a fresh basil sprig.
