Roasted Tomato and Garlic Soup
Tomato soup reminds me of chilly afternoons on the farm; the first few days of fall filled with frost and drizzly weather. Coming inside from doing chores in the cool temperatures to be welcomed by a steaming, hearty bowl of tomato soup with a side of grilled cheese was perfection.
This recipe is my version of an elevated tomato soup that is still just as easy to make as Campbell’s canned version. It’s rich with sun-kissed flavours and is the perfect comfort food to warm the soul. Featuring simple ingredients like tomatoes, garlic, onions, and some herbs, this version brings a burst of freshness to the otherwise delicious soup. This roasted tomato and garlic soup is here just in time for soup season!
INGREDIENTS:
TOMATOES: It doesn’t really matter which variety of tomato you use, but each kind will offer a slightly different flavour. Beef steaks are a very mild tomato where as Campari are a little more tangy.
OLIVE OIL
ONION: I caramelize my onions in a heavy-bottom stock pot before making the soup to add a certain smoky sweetness. Either white or yellow onions will do the trick.
GARLIC: roasted garlic provides an aromatic sense to this soup. Just pop the garlic in the oven about 30 minutes before the tomatoes if you plan on using roasted garlic. Otherwise, tossing the cloves on the baking sheet with the tomatoes works perfectly fine too!
CHICKEN STOCK: provides a flavoured liquid base to the soup. Vegetable broth would work well too.
HEAVY CREAM: intensifies the richness of this soup and tones out the tanginess of the tomatoes
FRESH BASIL: Is there a better pairing than tomatoes and basil?
BAKING SODA: this optional ingredient can reduce the acidity that can happen depending on the type of tomatoes used.
STORING:
If you have enough left over that you’ll need to store it (which I doubt you will), you can pop it into an air-tight container and store it in the fridge for 3-4 days. When you want to reheat it, just add it to a pot and heat on medium heat, stirring occasionally.
You can also store this soup in containers or a freezer-safe container. It will keep about 3 months this way, longer if you’re able to reduce the amount of condensation build up! These freezer cube trays are one of my favourite ways to freeze soup! Just pop a cube into a container in the morning, then reheat in the microwave for a quick and easy lunch!
TIPS:
To save on some time or money, you can opt for canned tomatoes rather than fresh. Some brands have canned roasted tomatoes which are a great substitution. It’s better to make sure that the tomatoes are peeled for the best texture.
If your soup is too watery, simply let it simmer until it’s reduced to your desired thickness. Alternatively, you can always add more broth if you find the soup is too thick.
Dried herbs are a great alternative to fresh and are usually more accessible in the winter. However, they are usually more potent so it’s wise to use them sparingly than fresh herbs. Think 1 tsp of dried herbs for every tablespoon of fresh.
this dried herb mix is meant for bruschetta but is a perfect mix of herbs for tomato soup!
Freeze your tomatoes first! If you use frozen tomatoes, the skin will slough off easily before you cook with them. This will help create that velvety texture.
You can also grab the peels off the tomatoes after roasting. I don't bother with this step, but the texture of the soup doesn't bother me with a few skins floating around.
Dress it up!
Tomato soup doesn't have to be JUST soup. Because of it's simple flavours, it's really easy to dress up.
grated parmesan
grated mozzarella
crumbled bacon
drizzled cream or herb infused olive oil
put it into a ramekin, top with bread and cheese, and pop it into the broiler until cheese is melty and bubbly (this is my fav way to dress it up)
EQUIPMENT:
The equipment needed for this recipe is very minimal and shouldn't require anything out of the ordinary from a regular kitchen.
heavy bottom stock pot
cutting board
chef's knife
immersion blender or regular blender
I hope you enjoy this soup recipe as much as my family and I do! It's truly a perfect addition to your soup season rotation. Let me know in the comments if you try this!
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