Roasted Tomato Soup
Did you preserve tomatoes from your garden this past summer? I had such a fun time during those hot summer months canning up our pounds upon pounds of roma tomatoes into diced tomatoes, tomato paste, ketchup, salsa, barbecue sauce, and even just freezing them whole. It’s been such a blessing because we’ve been filling up on garden fresh tomatoes all winter long. I actually went through my last jars of diced tomatoes a few weeks ago, but that’s okay because I still have well over 40 pounds bagged and frozen. Yikes! So many maters.
I made this soup recipe sometime in August for our CSA members and have been wanting to share it here because, even though summer is long gone and so is our plentiful supply of fresh tomatoes, I have still been cooking tomato soup into the winter. Crazy right? It’s all because of the preserved tomatoes I saved! I can use the frozen tomatoes to roast in the oven or I’ve even been just adding an additional can of diced tomatoes and skipping the roasting step altogether. You can totally do that! It just takes away some elements of the flavor but the soup comes out all the same. Enjoy those maters all winter long!
Ingredients + Recipe |
2-3 pounds ripe plum tomatoes (about 14-18), cut in half lengthwise
1/4 cup olive oil
1 tbsp salt
1 1/2 tsp pepper
2 cups onion, diced (about 2 onions)
6 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 28 oz can of diced tomatoes, with juices
4 cups fresh basil
1 tsp thyme
4 cups chicken/vegetable stock or water
Preheat your oven to 400 degrees.
In a small bowl, toss the tomatoes with the olive oil (reserve a bit for cooking over the stove top) , salt, and pepper.
On a baking sheet lined with parchment paper, spread the tomatoes in a single layer and roast for 45 minutes. *If tomatoes are out of season where you live, skip these first steps and add another 15 oz can of diced tomatoes to the recipe.
In a large stockpot, heat 2 tbsp olive over medium heat. Saute the onions and garlic until translucent.
Season with red pepper flakes and salt and pepper to taste.
Add the canned tomatoes, basil, thyme, and stock. Bring to a boil and lower to a simmer. If using the oven roasted tomatoes, add them now. Let simmer uncovered for about 30-40 minutes.
With an immersion blender or food processor, blend the soup to a consistency of your liking. I tend to like chunkier soup, so I don’t blend too much. Return the soup to the stockpot and adjust seasoning. Serve warm with fresh bread.
This soup is surprisingly thick and creamy without the addition of any milk or cream. I love a really good vegan soup. If you want, you can use bone broth as the base and it tastes amazing. I highly recommend it! Have you been using your preserves this winter? The first year I canned, I didn’t hardly use any of what I saved. I now know that those preserves are the product of a lot of hard work and are worth finding ways to use them! You can never go wrong with canned diced tomatoes. I find myself constantly reaching for cans of those. What about you?