Roasted Tomato Soup
This Roasted Tomato Soup is seriously the best I’ve ever had. Make sure you double the recipe if you’re able so you have some in the freezer for later!
This is my favorite way to use up my garden tomatoes. It’s the best tomato soup that I’ve ever had and I can never get enough of it. Roasted tomatoes, roasted garlic, & caramelized onions gives it so much flavor.
It’s easier than you may think too. I love to double & triple the recipe so I have some to put up in the freezer for later.
So, it’s been a hot minute since I’ve posted last. It’s been absolute madness around here! I’m gonna catch up for a bit but if you want to go straight to the recipe, please feel free to scroll on down & grab it underneath my chatter 🙂
A couple weeks ago, we went on the 127 Yard Sale (the World’s Largest Yard Sale) & it completely exhausted me. Me, my 17 year old daughter, & my 8 year old son drove from North Georgia (where we live) to Crossville, TN – and then went South from there all the way to the beginning of the yard sale in Gadsden, Alabama. The yard sale actually goes all the way from Alabama to Michigan & is almost 700 miles long.
Here’s a little pic of us right before we began – 4 days later, we were exhausted after all that treasure hunting. We all found a few treasures for ourselves and we also found a few treasures for the antique booth that I’m working on opening (more on that later!).
When we got back, we started getting the house ready for company immediately. My best friend, Leandra, was coming down from North Carolina with her kids! Since we moved to Georgia, we don’t see them near as much as we’d like so it’s always so exciting when we know we will have some time together. See, Leandra & I have known each other since we were teenagers. We became close when our oldest kids were around 9… and our kids ended up becoming best friends too. They’ve basically all grown up together & it’s pretty cool. Leandra had to go back to work so she was only able to stay for a few days, but she left her older kids here for the week. I will take them back to North Carolina this coming weekend. It’s kinda a thing we do since we moved away. Each summer & spring break – and if we’re lucky, winter break too. I made this little collage of some of my favorite pictures of them all over the years and the next thing I knew, I had to get up and get some tissue because I was BAWLING MY EYES OUT. lol. The saying that the days are long but the years are short is so true.
Note the picture in the top right of the collage – that’s my late husband putting bunny ears on them. That’s my favorite picture of all of them.
My oldest two are now 17 & 18 though, so I know that this will be coming to close before too much longer and it makes my heart sad. I can only hope and pray that somehow when they are grown, they will still want to hang out with Leandra and me – playing Mario on Nintendo & eating junk food til our bellies all hurt.
Now for that tomato soup recipe. It’s chock full of amazing, y’all.
This seriously is the best tomato soup. It’s all in the roasting and caramelization of the tomatoes, onions, & garlic that go into it.
I roast the tomatoes & garlic in the oven. While they are doing their thing, I caramelize some onion in a skillet on the stovetop. Once it’s all roasted & beautiful, I throw it into the blender & puree it all until smooth. Some folks prefer to remove the tomato skin, but since I’m pureeing it – I don’t even bother. If you’d like to remove it though, it’s super simple. Just roast your tomatoes skin up. Once they are done roasting, simply lift the skin off of each tomato.
After you puree all that together, just pour it into a large pot, add the remaining ingredients, & simmer for about a half hour.
The result is pure magic. It’s just that good.
Roasted Tomato Soup
- 3 pounds tomatoes (mix of heirloom, cherry, Roma, vine, etc. Or just one of those. Whatever you have works!)
- 8-10 cloves garlic, peeled
- 2 medium to large yellow or sweet onions, sliced
- 3 tablespoons butter
- olive oil to taste
- 2 cups chicken stock (or vegetarian stock)
- 2 bay leaves
- salt & pepper to taste
- heavy cream (optional)
- fresh basil leaves, chopped (optional)
Preheat your oven to 425 degrees. Cut your tomatoes in half & place on a parchment paper lined baking sheet with the cut side down. Sprinkle with the garlic cloves. Drizzle with olive oil & season with salt & pepper. Bake for about 45-60 minutes, depending on the size of your tomatoes, until the garlic & tomatoes are browned. I like to roast mine until the tomatoes blacken a little. Remove from the oven & let cool. Remove the skins from the tomatoes if desired.
Meanwhile, in a large skillet – melt the butter. Add the onion & season to taste with salt & pepper. Sauté the sliced onion on medium/low until caramelized. Let cool.
In a blender or food processor, add the cooled tomatoes, garlic, & onion. Add the butter that is remaining in the pan with the onion too! Puree until smooth. Pour the mixture into a large pot. Add the stock & bay leaves. Bring to a boil, then reduce heat & simmer for 20-30 minutes. Remove the bay leaves & discard.
Garnish with a splash of heavy cream & chopped fresh basil, if desired. Season with more salt & pepper if desired.