Tomato soup and grilled cheese = my perfect rainy day meal. In the old days (i.e. last year), I used to just heat up a can of soup and pop some store-bought bread in the oven when my rainy day craving came. Oh how the times have changed! Q and I made this roasted tomato soup from scratch and I used the Rosemary Olive Oil Bread I had made the week before for the grilled cheeses. And let me tell you, this homemade soup is out of this world. It’s a little time consuming (you do have to roast your tomatoes), but it is SO worth it. This soup is creamy, filling and packed with flavor. We had it for dinner and then froze it into individual servings so that when the soup craving hit (aka today when it was 20 degrees out), I could just reheat and be satisfied.
Creamy Roasted Tomato Soup
Makes 7 cups
- 1 ½ lbs Roma tomatoes, sliced lengthwise
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 (28 ounce) can crushed tomatoes
- 2 cups basil leaves, roughly chopped
- 2 tablespoons dried basil
- 1 tablespoon sugar
- 2 cups low sodium chicken broth
- salt and pepper to taste
- 2/3 cup heavy cream
1. Begin by roasting the tomatos. Preheat oven to 375°F.
2. Spread tomato halves onto a baking sheet lined with aluminum foil and drizzle with olive oil. Season with salt and pepper.
3. Roast tomatoes for about 1 hour or until tomatoes are brown on top, but still juicy.
4. With 15 minutes left on the tomatoes cook time, melt the butter in a large pot (Le Creuset is great here) over medium-high heat.
5. Add onion and sauté until translucent, about 5 minutes.
6. Stir in the garlic and thyme and sauté for another 5 minutes.
7. Add crushed tomatoes, basils and sugar. Season with salt and pepper.
8. Stir the mixture and reduce the heat to medium-low and simmer for 10 minutes, covered.
9. Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
10. Continue to simmer soup, covered, for about 30 minutes, stirring occasionally.
11. Carefully pour soup into a blender (Vitamix is perfect for this or a Cuisinart Food Processor) and blend until smooth.
12. Pour soup back into the pot and stir in the cream until fully incorporated. Simmer the soup for 5 minutes and serve.
Adapted from SpoonForkBacon