Pen to paper; fingers to keyboard. I have started this sentence over about 10 times. The thoughts are there, the words just are not coming to me. You may have noticed that I have been away from Chez Us for awhile. No, we have not stopped eating. Life just kind of grabbed a hold of us or me, and I needed some time to regroup. I think we are back and to kick it off I am inviting to join me while enjoying this big bowl of roasted tomato soup.
During my break from life, I needed some comfort food. I was sitting, drinking coffee and staring at my computer last week when a childhood memory floated into my mind. Campbell’s Cream of Tomato Soup with Velveeta cheese sandwiches. I use to love the two together; the creamy soup and gooey fake cheese sandwiches.
On to this recipe. It is bursting with flavor; fresh tomatoes, thyme, and olive oil. I am not going to lie as it does take a little time since you want to roast the tomatoes before making them into soup, but roasting adds much more flavor and is totally worth it. I prefer to use fresh tomatoes when I make this recipe but when making a batch during non-tomato season canned ones work as well. I give you both options below.
While the soup looks creamy there is no dairy added. Blending it really well helps make a rich dairy like texture. As well, I prefer to use vegetable stock but if you all you on hand is chicken stock, then go for it. It will still be really great.
Don’t forget to serve it with some grilled cheese!
Roasted Tomato Soup
36 ounces fresh tomatoes – I like cherry or Campari tomatoes on the vine OR 1 28 ounce can of whole and peeled tomatoes – I prefer unsalted and organic
4 cups vegetable broth – can use chicken
1 small yellow onion, diced
2 small garlic cloves
3 tablespoon olive oil
2 teaspoons dried thyme or 1 large sprig of fresh
1 bay leave
kosher salt, to taste
black pepper, to taste
Heat oven to 425.
Line an ovenproof baking dish or baking sheet with parchment paper. I prefer a deep frying pan and it will catch all the juices.
If using canned tomatoes: Drain the tomatoes, reserving liquid.
If using fresh tomatoes: Cut larger ones in half. Sometimes I toss in leftover cherry ones too.
Place the tomatoes onto the parchment paper and drizzle 2 tablespoons of olive oil and a sprinkle of salt and pepper over the top.
Place into the preheated oven and cook until very fragrant and lightly caramelized. This step will take 35 – 45 minutes depending on how hot your oven runs.
While the tomatoes are roasting, heat 1 tablespoon olive oil in a heavy dutch oven over low heat.
Add the onions and cook until soft. Stir in the garlic, thyme, and bay leaves.
Add the stock, stir and simmer over very low heat while tomatoes roast.
Add roasted tomatoes along with any juices that accumulated on the baking sheet. If using canned tomatoes add the reserved liquid as well.
Cook for 15 minutes to combine the flavors.
Let cool for 5 minutes.
Puree until smooth using either an emersion blender, food processor, or a blender.
Pour back into the dutch oven and gently reheat.
Season to taste with salt and pepper.