This roasted tomato soup recipe is very easy to make, delicious, and healthy. Joel and I make it through all seasons 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 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.
Slow Roasted Tomato Soup With Fresh Tomatoes
FRESH HEIRLOOM TOMATOES
This recipe uses fresh heirloom tomatoes. I have used regular tomatoes and other varieties, but the Heirlooms give this soup a taste that is unmatched by other types of tomatoes. I recommend going for the best and getting a fresh batch of Heirlooms!
This soup has a thicker consistency, which is great for dipping your grilled cheese in. If you prefer a thinner consistency, add a bit more vegetable broth, but add it a little at a time, stirring as you go so that you don't add too much.
I recommend starting with the suggested salt measurement, then test tasting before serving the soup to ensure it is salted as desired. I typically add more at the end of cooking before serving to each bowl.
If you try the recipe, be sure to come back and leave a comment letting me know how you liked it!
Slow Roasted Tomato Soup With Fresh Heirloom Tomatoes
Delicious and easy-to-make roasted tomato soup recipe using fresh heirloom tomatoes.
- 3 lbs of ripe Heirloom tomatoes (about 4-5 tomatoes), washed and quartered with seeds removed
- 1 small onion, peeled and quartered
- 1 whole garlic clove, sliced in half with outer layers 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
- 1 1/2 cups of vegetable broth
- Heavy cream or non-dairy cream for garnish (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 quartered and seeded tomatoes along with the quartered onions in a bowl with olive oil and salt.
- Spread the tomato mix onto a large baking sheet or baking dish lined with parchment paper.
- Add the whole cut garlic to the pan and drizzle olive oil over it. Tuck any loose garlic cloves under the tomatoes where they are hidden to avoid burning while baking.
- Roast the tomatoes for 35-45 minutes or until the tomatoes and onions are turning dark brown with a roasted look.
- 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, 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 it 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 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.
Follow my Weekly Meal Plan board on Pinterest for more dinner ideas! You can also see more recipes here on the blog!