Tomato soup is a classic All-American and a comforting memory of anyone’s childhood. I remember those days when canned tomato soup after school was the best, fastest and easiest thing I could prepare while my parents were still at work. Those days are long gone but one thing has not changed, I love my tomato soup. These days the soup I eat never comes from a can, it’s made by me every time and the work I put into it is well appreciated by my loved ones. Roasted tomato soup with a grilled cheese sandwich will forever be one of my most beloved meals. Today I wanted to share this simple Roasted Tomato Soup recipe that is sure to put a smile on your face and spare the additives in the canned varieties.
Easy on your budget and short on the ingredients it is one of those meals that don’t require a lot of work. The smell of roasting tomatoes is a welcomed one in the kitchen especially when roasted with garlic and a bit of rosemary. I love it cold the very next day or slightly warmed with croutons. On a cold chilly wintry night it will warm you to your bones. As you can tell I LOVE tomato soup.
You see that juice at the bottom of the pan? That is the foundation of everything I just described. I had a hard time restraining myself from licking the bottom of the pan. But I did clean it up with a wonderful slice of Pain de Campagne from Whole Foods. There was a party in my tummy before the soup was even ready. Happy cook is…. hmmm… I wonder if there is a saying for that. I might need to come up with one.
With a heart full of love I wish you all a great day.
- 2½ lbs tomatoes, all varieties
- 4 garlic cloves, sliced in half
- ½ tsp fresh rosemary, finely chopped
- 1 onion, diced
- 2 tbsp butter, divided
- 1 tbsp fresh basil, chopped
- salt to taste
- 1 bay leaf
- 4 cups chicken stock
- ¼ cup fat free half & half
- olive oil
- Heat oven to 450 degrees.
- Core and slice smaller tomatoes in half and larger tomatoes in quarters. Transfer into a deep baking dish, add garlic, rosemary and season generously with salt. Coat with olive oil and roast for 25 minutes.
- In a heavy soup pot or a Dutch oven, melt 1 tbsp of butter, add onion and sauté until soft.
- Add tomatoes with all their juice, chicken stock, basil and bay leaf. Bring to a simmer and cook another 15 minutes. Remove bay leaf.
- Using an emersion blender (or a regular blender) blend the mixture until smooth.
- Add half & half, season with salt if needed and enjoy.