Sunday Supper: Roasted Tomato Soup

Roasted Tomato Soup
Roasted Tomato Soup
Our veggie box this week included several pounds of tomatoes, the last of the summer season. Since the temperatures have dropped and a chill is now in the air, I craved soup for dinner. While Sunday Suppers tend to take a while to prepare, perhaps even the whole day, this soup did not and would certainly be do-able on a weeknight. I also take liberties with serving – a sprinkle of parsley, a scoop of sour cream or creme fraiche, a 1/2 cup of cream stirred in before serving, all are good in my book. Last night, I served it straight up with a grilled cheese on the side.

Roasted Tomato Soup
based on recipe from Gourmet Magazine

  • 4 pounds tomatoes, halved
  • 6 garlic cloves, unpeeled
  • 3 tablespoons olive oil
  • Salt & pepper
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/2 teaspoon dried oregano
  • 2 teaspoons sugar
  • 3 cups vegetable or chicken broth

Preheat oven to 350F. Arrange tomatoes, cut sides up, on a shallow baking pan, large enough to hold all the tomatoes in a single layer. Add garlic to pan, and drizzle olive oil over tomatoes. Sprinkle with salt & pepper. Roast 1 hour, remove from oven and allow to cool. Peel garlic*.

Melt butter in heavy pot over medium heat. Add onion, oregano and sugar and cook slowly, until onion is softened, about 5 minutes. Add tomatoes, garlic,and broth. Bring to boil, then turn heat down low and simmer for 20 minutes. Using your immersion blender, puree the soup in the pot. Strain through a sieve, discard solids. Taste for seasonings and reheat until hot enough to serve.

* I did all of this the night before, while my oven was on for something else, which made putting together the soup right before dinner a snap

Other Roasted Tomato Recipes

How to Make Slow Roasted Tomatoes, from Kayln’s Kitchen
Slow Roasted Tomato Bruschetta, from The Perfect Pantry
Cream of Roasted Tomato Soup, from Andrea’s Recipes

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6 thoughts on “Sunday Supper: Roasted Tomato Soup”

  1. I agree – also they are not that difficult to do. I know lots of other folks who were slow roasting them and freezing them for use later this winter….

  2. I’m with ya right up to “strain through a sieve”. That is where the lazy cooks and the goddesses part ways. 😉

    I make a soup very similar and my poor victims are used to the extra, uh, fiber intermixed in the soup. That’s the excuse benefit I’m going with, anyway. If the tomatoes are roasted well, sometimes the skin breaks up pretty well anyway. If not, eh, that’s the breaks. I cover it up with sour cream.

    Now I want tomato soup!

  3. but wait, if you have every kitchen gadget like I do, then you need to use them all! A sieve is just one more tool :-)

    It actually did not take that much out of the soup, so leaving it in would not have been a problem. And I am like you, sour cream is a great cover for all things that might seem icky to kids!

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