Roasted Tomato Soup

We may earn money or products from the companies mentioned in this post.

Soup season is imminent! I’m not going to lie. I’m really excited about it!

During the cold winter months, soup is a go-to lunch. Their is nothing that warms my soul more than a good bowl of soup! And, now that our little peanut has discovered the joy of soup, I’m really going to need to be sure to keep our freezer stocked.

That means starting early!

My first soup prep batch of the fall went to one of P’s favorites and mine too, Roasted Tomato Soup. I like to put a good bit of this up in late summer and early fall because the tomatoes are at their peak and are inexpensive. I will hit the small farmer’s market that sets up outside of our favorite Saturday breakfast spot for some awesome farm fresh tomatoes and everything else I use is generally a pantry staple, so I can get right down to business!

One of my favorite things about this recipe is how low maintenance it is. Before I roast my tomatoes, I core and halve them and then I don’t do anything else. Everything in the recipe gets hit hard with an immersion blender (or good quality stand blender, like a Ninja or Vitamix), so the skin and seeds get mostly pulverized and then incorporated into the soup. After that, the hardest part is fishing the Parmesan rind and bay leaves out of the pot after it simmers! In my book, that’s a win!

So here you go!

Roasted Tomato Soup (print the recipe here)

2 ½ pounds fresh tomatoes
2 red onions
2 heads of garlic
1 tbsp olive oil
4 cups vegetable stock
28 oz can San Marzano crushed tomatoes
1 ½ tsp salt
1 tsp dried parsley (or 1-2 tbsp fresh)
1 tsp dried basil (or 1-2 tbsp fresh)
3 bay leaves
1 parmesan rind (4 square inches)

1. Preheat oven to 400°.
2. Cut core out of each tomato. Halve onions and tomatoes. Remove loose outer covering from garlic and trim so just a bit of each clove of garlic is exposed. Brush cut sides of tomatoes, onions, and garlic with olive oil. Roast for approximately 1 hour.
3. When everything is cool enough to handle, add to large pot with 4 cups of broth, squeezing the roasted cloves of garlic from their skins. Process with immersion blender until all ingredients are incorporated into a smooth mixture with no large chunks.
4. Add salt, herbs, and parmesan rind and stir well.
5. Heat over medium-low until simmering, then reduce heat and allow flavors to marry for about 1 hour.

Makes approximately 12 cups

Be sure to check our more great recipes on this week’s Full Plate Thursday over at Miz Helen’s Country Cottage!