When tomatoes went on sale for $.40 a pound at my local produce market, I went a little crazy. Like, 60 pounds crazy. Let me tell you – I got some strange looks that day as I was checking out! To be fair, 30 pounds of that was for my mom, who was planning on skinning and freezing the whole tomatoes to use later in the year for sauces and soups. The question is, what was I going to do with my 30 pounds of tomatoes?
There are a lot of things you can make with tomatoes, and while tomato soup is not usually my favorite, this recipe looked interesting and I opted to try it. It used lots of tomatoes (definitely a plus given my current situation) and didn’t involve skinning the tomatoes first (a HUGE plus since skinning tomatoes can be a pain). AND it can be canned, which is great, because it meant that I could quadruple the recipe and have some this winter when the taste of fresh tomatoes is far, far away.
This soup will not disappoint. It is great as is, or you can add a little cream and sugar. Sugar? Yes. It cuts down on the acidity a bit. I added a teaspoon or two of brown sugar to my bowl, along with some salt and cream, and voila! A wonderful soup that I quickly wished I had hidden from my roomie. She scarfed the whole jar *and* ate my garlic bread. Hmph.
roasted tomato soup
- 2.5 pounds fresh tomatoes
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- 1/2 cup extra virgin olive oil
- salt and freshly ground pepper
- 4 cups chicken stock
- 2 bay leaves
- 1/2 tsp salt, or to taste
- 1/2 cup chopped fresh basil leaves
- 1/4 cup brown sugar, or to taste (see note)
- 3/4 cup heavy cream, optional
- cooked, sliced bacon to top (optional)
Preheat oven to 450F.
Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions into a baking try. Drizzle with half a cup of olive oil and season with salt and pepper to taste.
Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from oven and transfer to a large stock pot. Add 3 cups of chicken broth and the bay leaves. Bring to a boil and reduce heat. Simmer for 15-20 minutes, or until liquid has reduced by a third. Remove bay leaves.
Add basil leaves to the pot. Using a blender, puree the soup until smooth.
Add cream, if desired, and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and pepper. Add brown sugar to taste. Garnish with a splash of cream and diced cooked bacon, if desired.