Roasted Tomato Soup

27 Feb

It’s still soup season here in NC….but just barely.

Though mild, this winter has given us plenty of chilly, windy and/or rainy nights when soup was all the soul and body craved.  These days the weather seems to be changing its mind on a daily basis, but I won’t let the freak 75 degree-days fool me – it’s only February, and I know we’re due for a least a few more chilly nights.

Do yourself a favor and make this soup SOON – before the fickle winter turns way too quickly into the sweltering summer.

Now, everyone knows that tomatoes are way better in the summer, when you can get plump, juicy, local heirlooms the size of your head.  So, in the winter when you are dealing with tomatoes in their off season, you really need to roast them.

Did you notice the little foil packet on the baking sheet above?

Garlic!  Roasted, in its own skin, turns sweet and irresistible – and is the perfect complement to roasted tomatoes.  After you remove the cloves from the foil packet, you must remove the garlic from its own natural packet – with a gentle squeeze!

Season up your roasted goods with thyme, salt, pepper and basil, then cover with chicken or veggie stock.

Almost there!  Time for some action shots…

My immersion blender…how I love thee.

Zip through it until silky smooth!  And then….my other love…

And that’s all there is to it.  Simple ingredients, wholesome, hearty, satisfyingly warm, comfort food.

Don’t forget the grilled cheese!

Roasted Tomato Soup

  • 15-18 Roma tomatoes
  • 4-6 garlic cloves, un-peeled
  • Olive oil, salt, pepper
  • 1-2 tsp fresh thyme
  • 1/2 tsp dried basil
  • 4-5 cups stock, chicken or veggie
  • 1/4 cup grated parmesan
  • 1/2-1 Tbsp brown sugar (optional)
  1. Preheat oven to 400.
  2. Slice tomatoes in half and toss with olive oil, salt and pepper.  Tightly wrap garlic cloves in a foil packet.  Roast together for 20-25 minutes, or until the tomatoes start to take on color.
  3. Place roasted tomatoes into a pot.  Squeeze each garlic clove into the pot and discard the skins.  Add thyme, basil and stock.  Bring to a boil.
  4. Puree with an immersion blender until smooth.
  5. Add cheese and taste.  At this point, the soup may need more salt or pepper.  If it’s too acidic, add a 1/2 Tbsp of brown sugar at a time until the acidity is balanced out.
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5 Responses to “Roasted Tomato Soup”

  1. Mom February 27, 2012 at 12:56 pm #

    Such a clever cook. Thank you for this delicious and simple soup. Yum.

  2. Dada February 27, 2012 at 12:59 pm #

    This is your dad. Please make this for me. It looks great!

  3. Kim March 6, 2012 at 11:22 pm #

    I would have never thought of adding sugar to balance it out! Trying this tonight.

  4. Kim March 6, 2012 at 11:59 pm #

    oh and i love that last picture

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