Roasted Tomato Soup

Growing up, my mom would make a few different really good soups. There was Tom Yum soup, spinach soup, pumpkin soup, mushroom soup, and so many more. The first time she made broccoli soup (still a favorite of mine), I had nearly the whole pot. I broke out in a rash the next morning and my mom pinned it on the soup, to my dismay. I was banned from having broccoli for years. I can now confirm that I am not allergic to broccoli, and my mom banned me from having a vegetable most mothers beg their children to have for nothing. Net zero gain for both of us.

Anyway, this fun anecdote was all to say I really love soup. I know soup’s one of those contested courses, but we had a bit of a soup culture in our household growing up. My favorite of all of the soups I’ve ever had is this one I’m about to share with you, though—actually it’s a tie, the aforementioned spinach soup my mom makes is too good.

This one’s a great recipe for when you get overambitious with the amount of tomatoes you intend on eating during the week, maybe two weeks in a row, and you end up with a bunch of soft squishy tomatoes in the back of the fridge. To make it even more of a no-waste option, you can use homemade vegetable stock in this recipe to use up even more of your less than fresh vegetables.

I like this soup as a tomato-rice soup, it just makes it a more filling option. But if you prefer to have your tomato soup with a grilled cheese sandwich to the side, go ahead and ignore all of the rice instructions. It is delicious either way.

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Roasted Tomato Soup

( 0 reviews )

Yield: -4+

Author: Dahlia Dei

Prep time: 10 MinCook time: 1 H & 5 MTotal time: 1 H & 15 M

This garlicky, herby, tomatoey soup is perfect with a grilled cheese sandwich to the side or with rice cooked through, for an elevated tomato rice soup

IngredientsUSMetric

• 500 g (or more) tomatoes of any kind
• 10-12 thyme sprigs, plus more for garnish
• 1 head of garlic (generally, a clove per tomato)
• 2 tablespoons olive oil
• 1 teaspoon dried basil leaves
• Salt and pepper to taste

Optional

• 1 teaspoon brown sugar
• 4 cups stock (vegetable or chicken work best)
• 1/2 cup uncooked long-grain rice

InstructionsFahrenheitCelsius

1. Preheat oven to 200° C.
2. Cut the tomatoes in halves or quarters. If using multiple different sizes of tomatoes, keep the sizing similar, for example leave cherry tomatoes whole, and cut large beefsteak tomatoes into eighths.
3. Spread the tomatoes onto as many baking trays as needed. Do not discard the tomato vines, if you have them. Add them to the trays. Add the garlic and the thyme to the trays, as well, drizzle with olive oil, and season with salt and pepper.
4. Roast the tomatoes in the oven until they become caramelized and slightly charred. This should take about 40-50 minutes.
5. Once cooked, transfer the contents of the baking trays into a large pot. Add stock or four cups of water. Allow the mixture to come to a simmer, then cover, and cook for 15 minutes.
6. Remove tomato vines and thyme sprigs from the pot.
7. Blend the remaining contents of the pot, using an immersion blender or by carefully transferring the soup to a blender, then returning the blended soup back to the pot.
8. Bring the soup back to a simmer, adding the basil and brown sugar. Simmer covered for 10-15 minutes, adding more water if the soup becomes too thick.
9. Optional: During those last 15 minutes, add in your rice. It should be completely cooked through by the end of the cook-time. If you choose to use brown rice, simmer the soup for 30 minutes instead of 15.
10. Before you serve, remember to taste for salt and pepper. Enjoy!

Notes

• You can roast the entire head of garlic as is, in its entirety, without peeling it or separating the cloves. You’ll just need to cut the top off of it first to make squeezing the roasted garlic cloves out of it at the end easier.
• If you choose to peel the garlic cloves before roasting, try to place them close to the tomatoes on the baking trays to avoid overcooking them (Look at the small pieces of garlic pictured on the roasting tray above).
• If you choose to roast the garlic bulb whole, squeeze the garlic cloves out of it into the pot after it is done roasting. Do not simmer the garlic skin with the other ingredients. However, do simmer the tomato vines and thyme sprigs to extract more flavor from them.
• If you’re buying tomatoes specifically for this recipe, get the vine-ripened ones. The tomato vine has a lot of great herby, tomato-y flavor in it, it’s really underrated. Before adding it to the tray, smell it and see for yourself.
• Fresh herbs are great here, but dry herbs work well too. If you have to replace the fresh thyme sprigs with dried thyme, you’ll need about 3-4 teaspoons.
• When transferring the roasted vegetables and herbs from the baking tray to the pot, remember to also transfer all of the pan juices and drippings into the pot as well.
• With this recipe, it’s really important to taste for seasoning at the very end, as, depending on what you use for stock, the amount of salt you’ll need can vary greatly.
• Vegetable stock is really easy to make with whatever herbs and vegetables you have in your fridge + scraps from meals you’ve cooked within the last couple of days. A really simple option is a brown onion, a couple of carrots, and a few stalks of celery, plus a teaspoon of peppercorns.
• You can also totally just throw in a couple of bouillon cubes and save yourself the effort. I also just make this soup with water all the time and it still turns out pretty tasty.

Nutrition Facts

Calories

197.96

Fat

9.94

Sat. Fat

1.75

Carbs

19.85

Fiber

1.60

Net carbs

18.25

Sugar

7.98

Protein

7.69

Sodium

423.92

Cholesterol

7.20

Nutritional value for Roasted Tomato Soup as a tomato-rice soup option (including 1/2 cup rice)

https://www.dahliadei.com/recipes/roasted-tomato-soup

Tomato, Herbs, Garlic, Cozy

Soup, Starter, Appetizer

American

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