The weather around here is turning colder every day. And while I love soups all year round, I ramp up the soup making in the colder months. This soup recipe I, actually, stumbled on to rather by accident. I was making pasta sauce to jar for later in the year, and had too much to toss but not nearly enough to fill another jar. So I decided to make a pizza quesadilla and dip it into the sauce. While I was dipping I found myself just eating it with a spoon, and realized it would make for a delightful tomato soup. And thus this recipe for Roasted Tomato Soup was born.
Everyone that I have served this soup to has asked me if I put milk or cream into it. They are all shocked to learn that there is no dairy added to this mix, yet it is so very creamy. This comes from two key steps in the recipe. One is the lower temperature for the roasting. The vegetables get softer without losing all their moisture due to splitting. And secondly the use of the immersion blender. By really really blitzing the ingredients together, the aeration gives a lean to the creamy soup range.
Substitutes and Variations:
If you can’t find cocktail tomatoes, you can use san manzanos, romas or cherry tomatoes. Anything bigger or smaller will not work. The smaller tomatoes have too much skin to flesh ration and the larger varieties tend too be too liquidy. If you don’t have fresh basil, dried will do just fine.
Suggestions for Sides:
This goes so perfectly with my Garlic Bread Cheese Toastie. You get to act like a kid again and dip or dunk your toastie into the scrumptious soup. You could also go soup and salad with a nice Caesar salad along side this soup.
Tools that may make this recipe easier:
You will need an immersion blender to get this soup really creamy. If you dont have one, I would use a smoothie blender (and blend it in batches) over a traditional blender.
Now Let’s Get Cookin’!
Roasted Tomato Sauce
Equipment
Ingredients
- 2 pints Cocktail Tomatoes
- 1 White Onion cut into quarters
- 4 Garlic Cloves peeled
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Oregano
- ½ cup Fresh Basil Leaves
- ½ cup Olive Oil
- 1 tbsp Honey
- 1 tbsp Worcestershire Sauce
- 1 tbsp Paprika
Instructions
- Preheat oven to 400degF
- On a parchment paper covered rimmed baking sheet, add tomatoes, onions, fresh basil and garlic. Sprinkle with salt, pepper, and oregano. Drizzle with olive oil. Place in oven and bake for 30 minutes (a small bit of charring is fine, but don't let it burn).
- Remove from oven and let rest 5 minutes. Then remove to a mixing bowl and let rest another 10 minutes.
- Add Worcestershire, honey and paprika to bowl and then blitz with immersion blender. Keep blitzing until smooth.
- Transfer to large pot and place on stove over medium heat. Let bubble and simmer for 30 minutes. Serve with a swirl of olive oil over the top.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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As usual, this sounds amazing!!!
That looks delicious!
I will be following your recipe #Wednesday link up
Hi there Estelle, your post will be featured this Monday at SSPS 384. Thanks for sharing.