This roasted tomato soup recipe is very easy to make, delicious, and healthy. Joel and I make it through the fall and get several meals out of it with just the three of us eating. If you have a larger family, I would double the batch! It's easy to heat up and pairs perfectly with grilled cheese on sourdough or multi-grain.
We love this tomato soup recipe with a delicious sourdough grilled cheese from our local bakery.
For this recipe, most of the time is in the prep work with the tomatoes. Once you have those prepped, you place them in the oven with the garlic, onions, and olive oil, and let them get a tasty roasted look. Once that part is complete, the rest is a matter of tossing it into a large pot and allowing it to simmer for the flavors to soak in.
- 3 lbs of ripe tomatoes (about 4-5 tomatoes), washed and quartered with seeds removed
- 1 small onion, quartered
- 4 whole garlic cloves, peeled
- 2 tablespoons of olive oil
- 1 teaspoon of kosher salt plus more to taste
- 1 teaspoon of freshly ground pepper
- 2 tablespoons of tomato paste
- 2 cups of vegetable broth
- Heavy cream, coconut milk, or another non-dairy cream if you prefer non-dairy (optional)
- Red pepper flakes (optional)
- Fresh mozzarella, shredded or sliced
- Sourdough loaf or bread of choice
- Preheat the oven to 400 degrees F.
- Toss the tomatoes and onion in a bowl with olive oil and salt.
- Spread the tomato mix onto a large baking sheet lined with parchment paper.
- Tuck the garlic cloves under the tomatoes where they are hidden to avoid burning while baking.
- Roast the tomato mix for 35-45 minutes or until the tomatoes and onions are turning dark brown with a roasted effect.
- Once done, remove from the oven and set aside to cool.
- While the tomatoes are cooling, place a large pot over medium-high and pour in your broth with the tomato paste.
- Stir with a wooden spoon to melt the tomato paste into the broth and bring the liquid to a simmer.
- Once the liquid simmers, lower the heat to low.
- Meanwhile, it's time to purée your tomatoes. For this step, if you have an immersion blender you can toss the tomato mix into the pot with the liquid and use your immersion blender to purée the mix together. If you do not have an immersion blender, purée the tomato mix in a Vitamix or food processor then pour into the pot with the broth.
- Stir with a wooden spoon to combine the purées tomatoes into the broth.
- Simmer on low for 45 minutes.
- Pour into individual bowls and pour a tablespoon of cream into each (optional)
- Top each bowl with a pinch of red pepper flakes (optional)
- Serve with a sourdough grilled cheese using your bread and mozzarella.
You can make this ahead of time and it will be even better! We make it early in the week and get several meals out of it.