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Oven-Roasted Tomato Soup

If there’s one thing that cures the winter blues, it’s soup.

Especially if it’s this hearty tomato soup, made even better with grilled cheese to dunk into it!

This soup was born from two of my favorite tomato soup recipes. My Grandma’s tried and true classic tomato soup and a roasted tomato soup my sister.

While my Grandma is an excellent cook, she had a real heavy hand when it came to butter and cream. This recipe has all the delicious flavors of butter and cream but is still light enough to not overwhelm you.

The sugar might shock you in this recipe, but it’s really necessary to keep the acidity of the tomatoes down. No one wants to have a bottle of heartburn gummies for dessert.

Recipe note: If you’d like, you can sub out the chicken stock for veggie stock to make this a vegetarian recipe! You can also sub out the heavy cream for coconut cream! You won’t even be able to tell the difference!

If you don’t have an immersion blender, you can just add the tomatoes into a blender, puree them, and then add them into the soup. Just be extremely careful! This is a really hot soup and you don’t want to splash yourself in the process!

Ingredients:

3 tablespoons of butter

1 medium yellow onion, chopped

3 pounds of Roma tomatoes

2 cloves of garlic, grated

2 tablespoons of sugar

2 cups of chicken stock

1/2 cup of heavy cream

1 teaspoon of dried oregano

Salt and pepper, to taste

Preheat the oven to 400 degrees.

Cut all of the tomatoes in half lengthwise and then place on a parchment paper-lined baking sheet.

Roast tomatoes in the oven for about 35-40 minutes.

After the tomatoes have been in the oven for about 30 minutes, begin to melt the butter in a large pot on the stove.

When the butter has melted, add in the chopped onion. Cook the onion for about 5 minutes.

Add the garlic and oregano and cook for another minute.

Next, add in the chicken stock and sugar.

Allow the soup base to simmer until the tomatoes are done cooking. Carefully, scoop the tomatoes from the pan and put them into the soup.

Using an immersion blender, carefully begin to puree the soup.

After the soup has reached your desired smoothness, add in the heavy cream, salt, and pepper.

Ladle into a large soup bowl, top with croutons or serve with grilled cheese.

For such a flavorful soup, it comes together quicker than you would think! There’s really only about 15 minutes of actual work with this soup! This means you can be relaxing and sip a glass of wine for the rest of it! This soup has the perfect blend of that classic tomato flavor without being too acidic. It’s the perfect soup for dipping cheesy, melty grilled cheese in and I am definitely speaking from experience here!

-Holly Michelle

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