Roasted Tomato Soup
You know those days that all you need is to cozy up with a bowl of hot soup, well it’s definitely that kind of day for me.
Tomatoes are amazing little gems. A fruit, yet we treat it like a vegetable. They are the pride and joy of so many gorgeous tasting dishes, including this slow Roasted Tomato Soup. Love!
You don’t have to use a variety of tomatoes, but it sure does taste amazing if you do. Tomatoes have so many different characteristics and flavors to match. So if you can find a variety, by all means do try them.
I use to try my hand at growing them and enjoyed it immensely. My favorites to grow and eat straight off the vine were the Black Krim, they were so beautiful and had a deep, rich flavor.
When making this soup, don’t skimp on the garlic. No I’m not kidding … yes indeed, use the whole bulb and not just a few cloves. Make sure that you roast the cloves in their skin so they don’t get hard. Once roasted, do make it a point to find them all, then squish all that nutty flavored garlic right out of their skins, they mellow when roasted and add a brilliant, rich flavor.
I love this soup served hot and I also enjoy it on the cold side. Usually I don’t add any broth to thin it out, but if you prefer a thinner soup, only add a little at a time until you have the consistency you like and remember that it will be thicker when the soup is cold. You can top it off with a pretty little dollop of sour cream or plain Greek yogurt and a few thyme leaves. Adding a small drizzle of Balsamic vinegar at the end gives it that extra edge that makes life that much more sweet, so don’t skimp.
If you are wanting a bit more of a meal, this soup is the perfect friend to a grilled Pimiento cheese sandwich or a simple salad.
This soup is pure, gorgeous tasting vegetables, so it’s all good. Just natural rich yumminess. Now to cozy up to a hot bowl of Roasted Tomato Soup! Nice!
- 4 - 5 lbs assorted Tomatoes, chopped roughly
- 1 large Red Onion, chopped
- 1 bulb Garlic, separate each clove from bulb leaving the skin on
- Small handful of fresh Thyme sprigs
- 4 Tbls. Balsamic Vinegar
- Salt and Pepper to taste
- Chicken Broth, to thin it out if needed, optional
- Sour Cream or Plain Greek Yogurt
- More Fresh Thyme Sprigs, leaves only
- Worcestershire Sauce
- Preheat oven to 350°F.
- Drizzle some olive oil in a roasting tray.
- Add the roughly chopped Tomatoes, Onion, whole Garlic Cloves (skin left on) and toss together in the roasting tray. Add in the Salt and Pepper and Balsamic Vinegar, toss again. Sprinkle over the Thyme sprigs.
- Place in the preheated oven and roast for 45 min - 1 hour until Tomatoes are soft and starting to have some color.
- Remove from oven. Allow to cool slightly.
- Find the Garlic cloves and carefully push the roasted garlic out of the skin and discard skin Thyme stalks, and adding the roasted Garlic back in to the Tomatoes.
- You can use a stick blender, processor or blender to whiz it up until smooth, adding a little Chicken broth, if needed, to thin it up a bit.
- If needed, can be warmed up in saucepan just before serving or served cold (room temperature). Garish with more Thyme leaves and a dollop of Sour Cream or Plain Greek Yogurt and a small drizzle of Balsamic Vinegar if desired.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.