The weather in Atlanta did a major turnabout over the weekend. Saturday was stormy and windy and downright nasty. We had been so fortunate with beautiful warm and sunny days and then we were tossed right back into miserable, cold, and rainy weather.
Thankfully, this bad weather only lasted a day, so I guess I cannot complain. Sunday we went back to sunshine and warm temperatures. When we do have days like Saturday, it is nice to take advantage of the time indoors and get in the kitchen to prepare some comfort foods!
over purchased a bunch of tomatoes that were taking up counter space perfectly ripe, so I could either make fresh tomato sauce or make soup. Soup sounded like the better option, considering the dreary weather, so Roasted Tomato Soup it was!
I promise you that if you make this recipe you will never again buy that old canned stuff. This is so easy and so delicious…and it is so healthy! You will swear that there is cream in this soup and there is not one drop.
I used a combination of plum and campari tomatoes, but certainly any combination will work. When you roast the tomatoes, it totally changes the flavors and sweetens up the tomatoes, so even the old, tasteless tomatoes can become quite flavorful. Now, I will say, that these tomatoes were very ripe and pretty tasty on their own, so I had an exceptionally delicious soup!
If you like, you can add some fresh basil. I do not because then it reminds me of pasta sauce, but you may like the additional flavor. I think this soup is delicious just as it is or with a dollop of creme fraiche. Basil does make a nice garnish, even if you do not add it into the soup.
Once the tomatoes are roasted, I add the other ingredients and cook the soup in a Le Creuset Dutch. I used an immersion blender to puree the soup because it
gives a more rustic texture. You can also toss it in the blender for a smoother soup. If you want a really elegant version, strain the soup after you have pureed it.
Since I wasn’t feeling the love to fuss it all up, I very much enjoyed the rustic version. This is a great recipe to have stashed away in your file for all the beautiful tomatoes that are headed your way this Summer!
Roasted Tomato Soup
3 lb. tomatoes (I used Plum and Campari, but any combination will do)
1 lg. onion, sliced
7 cloves garlic
3 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Freshly ground pepper
1 qt. low-sodium chicken broth or homemade broth (I use Swanson’s Organic Chicken Broth)
1 bay leaf (fresh, if possible)
Creme fraiche to garnish or any other toppings you prefer
Preheat oven to 450 degrees. Wash and cut tomatoes in half (if you use anything smaller than a Campari tomato, leave it whole). You can core them, if you like (I did not). Place them on a large baling sheet with the onion, garlic and thyme. Drizzle olive oil over the veggies and sprinkle with Kosher salt and a few generous turns of freshly ground pepper. Give everything a toss. Roast in the oven for 25 to 30 minutes until the veggies are carmelized.
Remove the thyme sprigs and pour the mixture into a medium sized stock pot or Dutch oven. Be sure to get all the juices. Add chicken broth and the bay leaf. Bring to a boil. Simmer for 25 to 30 minutes. Let cool slightly, remove bay leaf and then puree by either an immersion blender or puree in a regular blender (for a smoother texture). You can also strain the mixture if you want a more elegant soup.
Check for seasonings. Serve immediately or refrigerate (no longer than 2-3 days) and reheat later.
Garnish with a dollop of creme fraiche or other toppings, as desired.