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Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of Our site's Best, a collection of our essential recipes.
- 1 28-oz. can whole peeled tomatoes
- Kosher salt, freshly ground pepper
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1½ cups torn crusty bread
- 2 tablespoons unsalted butter, room temperature
Preheat oven to 425°. Crush tomatoes with your hands into a 13x9" baking dish; scatter garlic over and drizzle with 1/4 cup oil; season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and tomatoes are jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25–30 minutes (this long, slow cooking draws out maximum flavor). Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.
Meanwhile, strip leaves from rosemary sprig and toss with bread and remaining 2 Tbsp. oil on a clean rimmed baking sheet; season with salt and pepper. Toast, tossing once, until croutons are golden brown, 6–8 minutes.
Working in batches, purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.
Pour soup back into pot. Taste and season with salt and pepper; keep warm.
Serve soup topped with butter and rosemary croutons.
Do ahead: Tomato soup and croutons can be made 4 days ahead. Let soup cool; cover and chill. Store croutons airtight at room temperature.
My wife has made this many times. absolutely delicious! Love the parmesan crisps with this soup
I too roasted the onions. I also used an immersion blender, strained the solids, left out the sugar and butter and used used LF sour cream instead of cream, using the immersion blender to get it smooth. It is pretty fabulous, simple dish with your tasty garden tomatoes getting top billing like they deserve.
Made this last night from Rutger's and Brandywines outta my garden. I roasted the onion -also from the garden, garlic too-as well. I didn't have any cream on hand so I used some milk and evaporated milk. I also used salted butter. It came out delicious. I can't wait for my peppers to turn red and then I will add roasted red peppers to the recipe and use real cream next time I know it will be fabulous.
Great soup, definitely a favorite.
This soup is just marvelous. Comfort food at it's best!
Excellent! This soup has a great roasted tomato flavor and is quite easy to make as long as you have an hour to roast the tomatoes and garlic. I plan to make it many more times!!
I found this recipe a little flat and one-dimensional as written. I enhanced the flavor by adding a splash of balsamic, a couple of dashes of Worcestershire, and about a half teaspoon of ground cloves. With those additions it was pretty good. I used a mix of Romas and beefsteak tomatoes - it probably would have been better with all Romas.
Awesome taste. My go-to home made tomato soup. Quick, easy and tasty. Wish I had seen this recipe long ago.
I forgot to rate it - here it is, with four forks.
This was perfect. I had tried to make tomato soups before, but to no avail. They were always too sweet and had no depth. But this soup, by first roasting the tomatoes and garlic, had depth, viscosity, and a taste that I would do nothing to change. Simply delicious and deliciously simple!
Hands down, the best tomato soup ever! I've made this several times and I wouldn't change a thing.
I used an immersion blender instead as I didn't want to waste any of the fiber from the tomatoes. It was heavenly.
Made exactly as written with 4 1/2 beefsteak tomatoes from our CSA box. Used 1/2 cup of warm stock to deglaze the pan the tomatoes were roasted on. The family loved it. Used a leftover roasted chicken carcass to make the stock simultaneously to use in this recipe.
I have been making this for years. Today I bought 30 lbs of tomatoes from a local stand and made a triple batch. I up the garlic a bit and freeze for winter. No need to can- just cool on the stove then in the fridge overnight. Freezes well for a couple of months. I drizzle a little half and half before serving (also a little fresh basil). No need to add cream into the soup. Excellent comfort food. Barely made a dent in the amount of tomatoes I have - will need to make more tomorrow!
For an amazing flavorful concoction cut the broth dramatically -- even in half! We've made this many times before, and loved it. But tonight I overlooked the broth and was amazed at the improved tomato flavor I had after the purée process. After checking back with the recipe I realized my mistake, and poured some in. Best tomato soup ever!
This is an excellent recipe. I made it all last summer using over ripened tomatoes from our local farmer's market. I omitted the heavy cream and used either water or chicken stock. Delicious.
Very good, and especially with the wafers. We're vegetarian so substituted low sodium veg. for chicken broth, but otherwise followed recipe. I would definitely double the garlic next time (added more at end) and could probably skip the sugar. Will try the balsamic next.
I make this soup every year for canning. It is so amazing to have warm summer tomatoes in February. Some years I make it exactly as is, some years I mix it up a bit, regardless, it's always amazing. I usually up the garlic a bit, there is no such thing as too much garlic! I know some folks frown upon canning dairy items, but I've never had a problem. Just increase the time in the bath, I think I do like 20-30 minutes. The smell of the roasting garlic and tomatoes wafts through the house and is a great bonus. If I could bottle that smell, I would make a fortune! P.S.- skip the wafers.
Ran out of oregano, so used 1/2 cup fresh basil, along with a couple bay leaves. Added some chicken stock and used fat free half & half to lighten the calories. Halved the sugar. how much you use will depend on your tomatoes and your taste preference. Would roast more garlic next time and like the idea of balsamic. Did not strain - liked it with a bit of texture. Did not make the Parm wafers, but plan to do that next time.
Very good! Will definitely do it again!
Great recipe! And easy to boot. Halved it though as i didn't want yo cook for an army. Added a little balsamic vinegar and sugar to the tomatoes as well before roasting. Will definitely make again.
Last year, my husband harvested all the green tomatoes from our garden, right before a hard frost. He placed them in our south facing windowsills, and about a week later they were red. I settled upon this recipe to use them up for two reasons: one, roasting the tomatoes, to concentrate the flavor, seemed like a good idea since they hadn't ripened on the vine. And two, I had an open cream in the fridge that I wanted to use up. I made a triple batch, using a mix of all the types of tomatoes from my garden, but mostly plum/sauce-type. I used a whole head of garlic, broken up into cloves, per half-sheet pan crammed full of tomatoes, and I roasted for two hours instead of one. I tasted the soup before adding the cream, and thought it was great. In the end, I decided I preferred it without the cream (and I'm no health nut), and that's how I plan to make it this time. If I feel that it's a little too acidic, I think I'll try adding a little butter, a la Marcella Hazan and her famous sauce. I froze what I didn't eat within a day or two, but that triple batch was gone so fast, and was longingly dreamed of so much throughout the rest of the winter, that I planted twice as many tomatoes(45 plants) this season just so that I could make more of this soup!
I used some leftover heirloom tomatoes plus some delicious early girl tomoatoes. But I'm giving this three forks because this recipe does not need sugar. Let the tomatoes speak for themselves as the sugar really made this too, too sweet.
I veganized this recipe and did a full review on my blog: Peaceful Table. The Vitamix eliminates any need for straining the soup!
My go to tomato soup recipe! Just bought a bunch of different little tomatoes at Farmers Market to supplement my garden ones. The key really is to have home-grown or farmers market tomatoes. I often use the mini grape or cherry tomatoes, as they have that concentrated sugar-y flavor. If my tomatoes are so so, I bump up the sugar, it helps a little. Plus, I usually double up the recipe and can it. Although, it's always eaten before a month even goes by:)
Roasted Tomato Soup
THIS FLU SEASON AIN'T FUCKIN AROUND AND YOU SHOULDN'T EITHER which is why you need a big bowl of our roasted tomato soup bc that canned soup ain't nothin but spoonfuls of sodium.
Warm up your oven to 350 degrees and grab a rimmed baking sheet or big ass roasting pan.
Pour 1 of the teaspoons of oil on the baking sheet and smear it around evenly to make sure nothing is going to fucking stick. Drain the tomatoes but save the juice in a separate glass, we’ll use that shit in a little bit. Slice the tomatoes in half lengthwise and place them cut side up on the baking sheet. Try to keep about 1/3 of the sheet empty for future veggies. Roll the cloves of garlic in the oil on the pan, and place them near the tomatoes. We wanna leave the skin on the garlic so those lil fuckers roast and get all sweet. Add a pinch of salt over the tomatoes and roast all shit that in the oven for 30 minutes. If you can’t remember to check the clock, set a timer. If you can’t do either THEN WHY THE FUCK ARE YOU IN THE KITCHEN HANDLING SHARP OBJECTS?
While the tomatoes roast, skin the potato and chop it, the cauliflower, and onion up all into dime-sized pieces. You wanna end up with about 1 cup of chopped potato, 1 1/4 cup chopped cauliflower, and 1 cup chopped onion. Toss them all together in a bowl with the remaining oil, rosemary, thyme, and a small pinch of salt and pepper.
After the tomatoes have roasted for 30 minutes, add the seasoned vegetable mixture to the pan, spread it out as much as possible, and roast all that shit for another 30-40 minutes. You just wanna make sure the potato and cauliflower are tender and a little golden in some spots. Take the pan outta the oven and let it cool for couple minutes. Pinch the garlic to squeeze it out of the skin it should pop right out and smell dope. Add the rest of the shit from the baking sheet and roasted garlic into a blender and pour in the broth. Run it on high until the soup looks smooth. Pour all that into a pot on the stove, warm it over a low heat, and add the remaining tomato juice you saved from the can (it should be around 1 cup). If you want a thinner soup, add the extra half cup of broth but we like it thick. Taste and add more salt, pepper, or herbs to get it right for you. Serve hot with some bread so you can mop your bowl clean when your spoon becomes fucking useless.
HOW TO MAKE ROASTED TOMATO SOUP
There are three simple parts to making this creamy tomato soup. I will guide you with some step-by-step pics and you can find the full list of ingredients, instructions and nutritional breakdown in the recipe card below.
Part 1. Roast cherry tomatoes until caramelised and slightly charred. This will take about 30 minutes, during which time you can do Part 2.
Part 2. Cook the base soup with sauteed mirepoix (onion, celery and carrots), garlic, tinned tomatoes and a few sun-dried tomatoes for extra oomph. This should take about 15-20 minutes.
Part 3. Add the roasted cherry tomatoes to the cooked soup and puree into smooth bisque consistency. Finally, fold in the mascarpone cream cheese or alternatives.
What is mascarpone?
Mascarpone is an Italian cream cheese that is most known for its use in tiramisu. It’s subtly sweet and silky cow’s milk cheese that has a rich texture that is somewhere between Philadelphia cream cheese and double cream. It tastes somewhere in between two, so it’s has a very faint hint of cheese and all the creaminess of the milky fat.
Alternatives to mascarpone: you can fold in regular or light cream cheese, heavy or double cream, sour cream, creme fraiche, thick Greek yoghurt. If you’re using just the cream or yoghurt, you could also add a tiny sprinkle of grated cheese or Parmesan. For a dairy-free version, try thick coconut cream or a dairy-free cream.
What goes with tomato soup?
The soup is rich and satiating on its own but you could serve it with some shredded chicken, cooked prawns, quinoa or chickpeas for extra protein. Grilled salty halloumi would also work well here. If bread is not an issue, some sourdough croutons might be nice or you can top the soup with some fried shallots or pumpkin seeds for an extra crunchy texture. For a very decadent (not a lean and clean version), cheesy toasty will make all your foodie dreams come true.
How To Store Low Carb Tomato Soup
You can store leftover keto tomato soup in the fridge and reheat as needed. Heavy cream does not curdle as easily as milk, so should be fine reheating. To be on the safe side, stir as you reheat.
Can you freeze roasted tomato soup?
Yes! If at all possible, it’s best to freeze it without the cream and add that only after thawing and reheating before serving.
But if you have to freeze leftovers, it should still probably be okay. Just make sure to thaw the soup first, and reheat slowly while stirring.
Even though there are a couple of steps involved in making this low carb roasted tomato soup, they are extremely easy and pretty much hands off. That makes it perfectly convenient to make while you prepare the rest of your dinner. I cannot wait to warm up with it after my next autumn or winter walk outside!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 stalk celery, sliced
- 1 medium carrot, chopped
- 1 teaspoon bottled minced garlic (2 cloves)
- 3 (14.5 ounce) cans reduced-sodium chicken broth
- 2 cups cubed peeled butternut squash
- 1 (14.5 ounce) can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained
- 1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
- 1 small zucchini, halved lengthwise and sliced
- 1 cup small broccoli and/or cauliflower florets
- 1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch Freshly shredded Parmesan cheese
In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic cook for 5 minutes.
Stir in broth, squash, and undrained tomatoes. Bring to boiling reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
Variation: Slow Cooker Version: Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
To make this vegan tomato soup you need only a handful of basic ingredients:
- Red bell pepper
- Red onion
- Garlic cloves
- Olive oil
- Vegetable stock
- Dried/ fresh basil
- Dried/ fresh thyme
For garnishing, you can choose whatever you like. My favorite garnishing for every type of tomato soup is crouton. Other than that I have also used slightly toasted black seeds and chopped coriander leaves as that's my favorite herb. You can use your favorite herbs like basil, parsley, etc.
If you love this recipe.
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Roasted Red Pepper Tomato Soup
Hey, hey, hey it’s tomato soup! With its buddy roasted red pepper. Oh, they’re going to hit it off so well, I just know it.
I’d never made tomato soup before – I know. What the heck? But I fixed that this week.
In the midst of some chilly winter weather I had serious a craving for grilled cheese and tomato soup, so I got to work. The recipe is inspired by one I found in the Sprouted Kitchen cookbook, only it’s a vegan version with the addition of roasted red pepper.
10 ingredients and simple seasonings – you likely have everything you need on hand right now. If you’ve never taken the leap and made your own tomato soup, now is the perfect time to do it. Besides, you already have a grilled cheese to use as a spoon. A big, cheesy, delicious spoon.
This soup can be made as intensely flavorful as you wish by simply adding more garlic, salt and pepper, fresh herbs and/or additional tomato paste. It can also be made more rich by adding real cream. I opted for almond milk to keep it dairy free, but I can imagine the real stuff would send it over the top.
I loved how filling and satisfying it was and am excited that I now have a go-to tomato soup recipe as it’s one of my favorite winter dishes. Hope you enjoy it as much as we did.