The Absolute Best (NO Exaggeration!) Roasted Tomato Soup
So you don’t have an excuse to cheat and grab a can labeled “roasted tomatoes’. I swear their roasting consists of passing a mini blowtorch quickly over the chopped tomatoes. REAL roasting concentrates the sweetness in the tomatoes.
I’ve made quite a few different tomato soup recipes over the years. Most have tasted like a bowl of marinara sauce straight out of a jar. This one however, in my humble opinion, is the absolute best and totally worth the extra 30 minutes of time roasting the tomatoes, which you can even do a few days in advance.
So you don’t have an excuse to cheat and grab a can labeled “roasted tomatoes’. I swear their roasting consists of passing a mini blowtorch quickly over the chopped tomatoes. REAL roasting concentrates the sweetness in the tomatoes.
But do not ... I repeat do NOT … taste the freshly roasted tomatoes because you will shove all of them in your mouth and have nothing left for the soup. Plus you’ll burn your mouth and not taste anything for a few days.
Just stop, and slide the whole batch into the saucepan. Speaking of roasting, be sure to line the pan with a silicone mat or foil and be generous with the olive oil. Your future self will be grateful to NOT have to soak/scrape/scrapte/soak the pan overnight because you put the tomatoes in to roast without bothering to check them during the roasting ... ask me how I know 😭.
Although I made this tonight to serve with fish, for the occasional lunch this soup is great alongside grilled cheese triangles. Because grilled cheese triangles taste better than grilled cheese rectangles. No, I am an adult. Why do you ask?
The Absolute Best (NO Exaggeration!) Roasted Tomato Soup
Yield: 2 servings (recipe can be doubled)
1 (28 oz) can diced tomatoes, undrained
Vegetable broth (or water), around 1 1/2 cups
2-3 garlic cloves, peeled (depending on how much you love garlic)
2 Tbl. olive oil
1 tsp. kosher salt, or to taste
1/4 tsp. coarsely ground black pepper, or to taste
1 tsp. dried basil (or 4 large basil leaves, coarsely chopped), for garnish
Preheat oven to 450F. Line a medium-sized rimmed baking pan with a silicon mat or aluminum foil; set aside.
Drain tomatoes into 2-cup measuring cup; add broth or water to cup to measure 1 1/2 cups liquid; set aside.
Place drained tomatoes onto the prepared baking pan. Add garlic cloves. Pour olive oil over both and use (preferably) clean hands to coat tomatoes and garlic, spreading mixture in a single layer.
Place pan in oven and roast for 30 minutes (start checking after 20), or until tomatoes just start to char.
Scrape (because tomatoes will fight you) the roasted mixture into a 2-quart pot. Stir in liquid juice mixture, salt, pepper, and basil. Bring just to a boil over medium-high heat. Reduce heat and simmer, covered, for 15 minutes.
Remove pot from heat. Using an immersion blender or food processor, puree soup until smooth (or to personal preference).
Taste and add more salt and/or pepper if needed.
Ladle soup into bowls. Garnish with the basil; serve immediately.
Although I made this tonight to serve with fish, for the occasional lunch this soup is great alongside grilled cheese triangles. Because grilled cheese triangles taste better than grilled cheese rectangles. No, I am an adult. Why do you ask?
The Absolute Best (NO Exaggeration!) Roasted Tomato Soup
Yield: 2 servings (recipe can be doubled)
1 (28 oz) can diced tomatoes, undrained
Vegetable broth (or water), around 1 1/2 cups
2-3 garlic cloves, peeled (depending on how much you love garlic)
2 Tbl. olive oil
1 tsp. kosher salt, or to taste
1/4 tsp. coarsely ground black pepper, or to taste
1 tsp. dried basil (or 4 large basil leaves, coarsely chopped), for garnish
Preheat oven to 450F. Line a medium-sized rimmed baking pan with a silicon mat or aluminum foil; set aside.
Drain tomatoes into 2-cup measuring cup; add broth or water to cup to measure 1 1/2 cups liquid; set aside.
Place drained tomatoes onto the prepared baking pan. Add garlic cloves. Pour olive oil over both and use (preferably) clean hands to coat tomatoes and garlic, spreading mixture in a single layer.
Place pan in oven and roast for 30 minutes (start checking after 20), or until tomatoes just start to char.
Scrape (because tomatoes will fight you) the roasted mixture into a 2-quart pot. Stir in liquid juice mixture, salt, pepper, and basil. Bring just to a boil over medium-high heat. Reduce heat and simmer, covered, for 15 minutes.
Remove pot from heat. Using an immersion blender or food processor, puree soup until smooth (or to personal preference).
Taste and add more salt and/or pepper if needed.
Ladle soup into bowls. Garnish with the basil; serve immediately.
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