When it comes to comfort food, I don’t think much compares to a bowl of tomato soup (especially when it’s paired with a grilled cheese sandwich).
My favorite way to make tomato soup is to use roasted tomatoes. Roasting really intensifies the tomato flavor; if you’ve previously only had tomato soup from a can, you’re going to be blown away when you try this.
I didn’t really follow a recipe when I made this tomato soup recently.
I took a bunch of San Marzano tomatoes from my garden, sliced enough to fill a baking pan, added cherry tomatoes, peeled whole garlic cloves, minced shallots, herbs, and olive oil…
and roasted it all for an hour.
I didn’t remove my tomato skins, but you might want to: it’s pretty easy to lift them off the roasted tomatoes. To finish, I smashed everything up with a little more olive oil, some homemade stock and a bit of raw cream and voilà…I had healthy and delicious tomato soup.
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Add a grilled cheese sandwich (on your favorite all-natural or gluten-free bread) and you’re all set. My favorite way to make grilled cheese is with raw cheddar, avocado, and arugula on sourdough. How about you?
More lovely tomato soups:
Roasted Tomato Soup from 101 Cookbooks
Roasted Tomato Soup from Bunky Cooks
Roasted Tomato and Garlic Soup from Mrs. Wheelbarrow
This post is linked to Slightly Indulgent Tuesday.
Roasted Tomato Soup
Serves 4
Ingredients
- *sliced fresh tomatoes to fill a baking pan I used about 20 heirloom San Marzanos and another cup or two of heirloom cherry-sized tomatoes
- * 6 cloves garlic peeled
- * 2 shallots peeled and chopped
- * fresh basil leaves and/or fresh rosemary, thyme, oregano leaves
- * approximately 1/2 cup extra-virgin olive oil divided
- *1 cup of vegetable or chicken stock preferably homemade, plus more if needed
- *heavy cream preferably raw and organic
- *sea salt and freshly ground black pepper
Instructions
- 1. Preheat oven to 400°F.
- 2. Line a baking sheet with foil and spread the tomatoes (cut side down), garlic cloves, shallots and herbs onto the foil. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for about 45 minutes, or until very soft and caramelized.
- 3. Remove baking pan from the oven and transfer contents to a pot on the stove. Add 1 cup stock and bring to a boil. Reduce heat to a simmer and cook for a few more minutes.
- 4. Use a potato masher to crush the tomatoes (or an immersion blender if you'd like it very smooth) until it reaches the consistency you desire. Taste and add additional stock, if necessary.
- 5. Turn off heat and add a few tablespoons of cream. Stir well and taste. Add a little more cream, if desired. Season to taste with course salt and freshly ground black pepper before serving.
