Roasted Tomato Soup: A Flavorful and Comforting Dish for Any Occasion

Step-by-Step Guide to Making Roasted Tomato Soup

Roasted tomato soup is a comforting and delicious meal that is perfect for chilly nights. This soup is easy to make and requires only a few simple ingredients. In this article, we’ll take you through the steps to make this tasty soup, from roasting the tomatoes to blending everything together.

Ingredients:

The ingredients for this recipe are simple and easy to find at any grocery store. You’ll need ripe tomatoes, onions, garlic, chicken stock, olive oil, and fresh basil. Be sure to use fresh ingredients for the best flavor.

• 8-10 ripe tomatoes (3 lbs.), cored, halved and seeded
• 1 1/2 tsp. olive oil
• 2 red onions, chopped
• 1 clove garlic, minced
• 3 cups defatted reduced-sodium chicken stock
• 3 Tbsp. chopped fresh basil
• Salt & freshly ground black pepper to taste

Instructions:

1. Preheat your broiler. Spray a baking sheet with nonstick cooking spray.
2. Place the tomatoes on the baking sheet, cut side down. Boil until skins are blistered, about 10 minutes. Set aside to cool. Slip off skins and chop coarsely.
3. In a medium-sized saucepan, heat the olive oil over medium-low heat.
4. Add the chopped onions and sauté for 5 minutes. Add the minced garlic and sauté until the onions are very soft, about 5 minutes longer.
5. Stir in the chopped tomatoes and cook, stirring, for 1 minute.
6. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.
7. Stir in the chicken stock and bring to a boil.
8. Reduce heat to low and simmer for 5 minutes.
9. Remove from heat and stir in the chopped basil—season with salt and pepper.
10. Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

Now that you have your delicious roasted tomato soup, you can enjoy it on its own or pair it with some crusty bread or a salad. This soup is also great for freezing, so you can make a big batch and have it on hand for whenever you want a comforting meal.

FAQs:

Q. Can I use canned tomatoes instead of fresh ones?

A. While fresh tomatoes are ideal for this recipe, you can use canned tomatoes if fresh ones aren’t available. Just make sure to drain them before roasting them.

Q. Can I use vegetable stock instead of chicken stock?

A. Yes, you can use vegetable stock instead of chicken stock to make this soup vegetarian-friendly.

Q. Can I add other vegetables to this soup?

A. Absolutely! This recipe is very versatile, and you can add other vegetables like carrots, celery, or bell peppers to the mix for added flavor.

Conclusion:

Roasted Tomato Soup is a classic dish that always hits the spot, especially on a chilly day. There are so many reasons why this recipe is fantastic, but let me highlight a few of my favorites.

First of all, the flavor is out of this world. Roasting the tomatoes in the oven with garlic and herbs brings out a deep, rich sweetness that you just can’t achieve with canned tomatoes. And when you blend it all together with cream and a touch of balsamic vinegar, you end up with a soup that’s both comforting and complex.

Another great thing about this recipe is how easy it is to customize. You can add extra veggies like carrots or bell peppers, or play around with the herbs and spices to make it your own. Plus, it’s naturally gluten-free and vegetarian, so it’s a crowd-pleaser for almost any dietary preference.

Lastly, this soup is perfect for meal prep. You can make a big batch on the weekend and enjoy it all week long, either as a quick lunch or a cozy dinner. And if you have any leftovers, it freezes beautifully for future meals.

Roasted tomato soup is a simple and delicious meal that is perfect for cold days. With just a few ingredients, you can make a hearty and comforting soup that is sure to satisfy. We hope this step-by-step guide has helped you make the perfect batch of roasted tomato soup. Enjoy!