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Roasted tomato soup
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EasyRoasted Tomato Soup is Pure Comfort
A good tomato soup is the epitome of comfort food, especially when accompanied by a by a gooey, grilled cheddar cheese sandwich. This roasted tomato soup is even better. Roasting plum tomatoes brings out incredible flavor. My secret ingredient is a little bit of white miso paste. It brings out the umami of the tomatoes and smoothes the acidity.
Roasted tomatoes, like bacon, makes everything better
Tomato season may be long gone and so are the delicious summer tomatoes. Fortunately there is a trick that can turn the dullest tomato into a dazzling flavor bomb. Roasting concentrates the flavors and makes a so-so tomato incredible. Plus roasting tomatoes takes almost zero effort. See my post on roasting tomatoes for all the details. Or my recipes for Slow-roasted tomatoes and Quick-roasted tomatoes. You can roast the tomatoes in advance and store them in the fridge for a day or two until you are ready to make the soup.
Slice Roma tomatoes in half, drizzle with olive oil and season with salt and pepper.
Put them in a hot oven for 45 minutes and wow! You have made flavor bombs!
Variations
This is a simple recipe with endless variations. You can vary the spices to include: oregano, thyme, rosemary, bay leaf, chives or dill. I like a bit of Spanish paprika and crushed red pepper flakes for smokiness and heat. You can add roast pepper or carrots. You can roast the onions and garlic along with the tomatoes. You can substitute leeks and shallots for onions or add a rib or two of celery. You can forgo the cream or substitute yogurt or crème fraîche. You can finish with crème fraîche, goat cheese or a couple shavings of parmesan. Or add homemade croutons or crumple up a crispy slice of bacon or pancetta on top.Note: SNFD is an Amazon affiliate and we make a small commission when you purchase through our links.
Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Pureéd vegetable soups
See my post on how to make pureéd vegetable soups. I recommend using a blender to get the smoothest texture, but an immersion blender or food processor will also work. When working with hot soup and a blender be EXTRA CAREFUL. Fill the blender to no more than 60%. Secure the top and firmly hold it down, I mean really lean on it. Start with a medium speed and work your way up to high.Garnish
Garnish this roasted tomato soup with homemade croutons, goat cheese crumbles and a few thin strips of fresh basil (see my post on how to chiffonade basil).Serve Roasted Tomato Soup with
A big gooey grilled cheese sandwich. Perfection!
This recipe was originally published on October 21, 2013 and updated on 11/3/2024
PrintRoasted tomato soup
Roasted tomato soup, spiked with crushed red pepper flakes, smokey Spanish paprika and a dollop of white miso paste is the perfect accompaniment to a gooey grilled cheese sandwich on a cool fall evening.
- Prep Time: 40 minutes
- Cook Time: 90 minutes
- Total Time: 1 hours 20 minutes
- Yield: 6 -8 servings 1x
Ingredients
For the soup:
- 20 Roma tomatoes, sliced in half
- 6 T olive oil, divided (approximately)
- 8 cloves garlic
- 2 onions
- 5 cups chicken or vegetable stock
- 1 bay leaf
- 1 t dried basil
- 2 t Spanish paprika (sweet or hot)
- 1/2 t crushed red pepper flakes
- Salt and pepper to taste
- 3/4 cup cream (optional)
- 1/4 cup of white miso paste
- 5 ounces of goat cheese, crumbled
- A handful of fresh basil leaves
For the croutons:
- 1 French baguette
- 3 – 4 T olive oil
- 1 t garlic powder
- Flakey sea salt, such as Maldon
Instructions
For the soup:
- Heat oven to 425. Wipe a roasting pan with a little olive oil. (I splash it on the pan and then use a tomato half to wipe it around.) Place all the tomatoes cut side up. Splash tops with a bit more olive oil. Season with salt and pepper. Roast for 45 minutes, watching carefully so they don’t burn. You can store the roasted tomatoes in the fridge for a couple days if you don’t want to make the soup immediately.
- While the tomatoes are roasting, whirl the garlic cloves in a food processor. Add the onions and pulse until the onions are coarsely chopped. Do not over process or you will get onion juice.
- Put 2 T olive oil in a dutch oven or other large heavy-bottomed pot on medium high heat. Add onions and garlic mixture, Spanish paprika and crushed red chili flakes. Sauté until onions soften and they begin to color, about 20 minutes, stirring frequently.
- When tomatoes are done, remove from oven and put in a blender or food processor, along with the onion mixture and a cup of chicken stock. Whirl until smooth. You will likely need to do this in batches, depending on the size of your blender. Don’t fill the blender to more than 75% of capacity.
- Return the puréed tomato and onion mixture to the pot along with the remaining chicken stock and bay leaves. Bring to a boil. Reduce heat to medium low for about 30 -45 minutes. Season with salt and pepper. Stir in optional cream and miso, taste and adjust seasonings if needed. Remove from heat.
- Serve the soup in individual bowls. Scatter a few croutons over the top of the soup, layer on crumbled goat cheese and a few thinly sliced basil strips.
For the croutons:
- While the soup is simmering make the croutons. Heat the oven to 400 degrees. Slice the baguette into 1″ cubes. Place on a sheet pan, sprinkle the olive oil over the croutons and toss with your hands. Sprinkle the garlic powder and salt over the croutons and toss again.
- Bake until golden and crispy, approximately 8 minutes, turning after 4 minutes. Keep an eagle eye on the croutons to make sure they don’t burn.
