A hot bowl of roasted tomato soup is the perfect warm-us-up meal on cold winter days when the wind is blustery and the leafless trees are stark against the sky.
Tomato soup reminds me of my summer garden in the middle of winter. I make this soup during the summer as well, when I have an abundance of fresh tomatoes to use, but being able to make it during the winter is a big bonus!
I usually use my home-canned tomatoes for the winter version, and fresh-off-the-vine tomatoes in the summer. This summer I planned ahead and froze some tomatoes to roast for this soup in the winter.
Freeze summer tomatoes for short-term storage
Do you know how easy it is to peel frozen tomatoes? Seriously, it's the easiest thing ever. Just plop the frozen tomatoes in a big bowl of hot tap water and wait a few minutes. The skin just slides off.
Even if I'm going to can tomatoes I freeze them first because it's so easy to remove the skins when I'm ready to can them. I cut the fresh tomatoes in half, remove the core, put in freezer bags and into the freezer they go.
Related post: How to Can Tomatoes
No need to blanch them first, or to remove the skins before freezing. This is a short-term storage solution for tomatoes though.
It's an easy way to store them until you can make tomato sauce or to can them for longer-term storage, or to freeze them for a few months so you can make this wonderful soup during the winter.
How to roast tomatoes
To make this tomato soup I took a bag of tomatoes out of the freezer, emptied the bag into a very large bowl and covered them with hot water.
I used a variety of homegrown tomatoes: paste, salad size, large tomatoes and even some cherry tomatoes. Using several different varieties of tomatoes gives the soup a deep, rich flavor.
Using more than one variety is optional though. If you have one type of tomato, go ahead and make this soup - it will still be delicious.
Use a baking pan or tray with a lip to keep the tomato juice from making a mess in your oven.
Olive oil will keep the roasted tomatoes from sticking to the pan and to add some flavor. Use "just enough" oil; don't overdo it.
Tomato Soup
Olive oil1 Tbsp butter
1 large onion, chopped
1 clove garlic, minced
1 or 2 ribs of celery, chopped
1 Tbsp flour
4 pounds tomatoes (approximately), halved, cored and peeled
1 quart chicken stock
1 bay leaf
1 tsp sugar (optional)
3 leaves of chopped, fresh basil, or 1 tsp dried basil
salt and pepper to taste
pinch of cayenne pepper (optional)
3/4 cup heavy cream (optional)
Preheat oven to 450°F.
In a baking pan, roasting pan or tray, drizzle some olive oil, then toss in the peeled, chopped tomatoes, onions, celery and garlic. Drizzle a little more olive oil on top and sprinkle with sea salt.
Roast in the oven for at least 30 minutes or until onions are caramelized.
Next, melt the butter in a large pot. When the butter melts add the flour and whisk until smooth. Cook for another minute or two, then whisk in the chicken broth.
Add the roasted vegetables, bay leaf and sugar (if desired).
Simmer for about 30 minutes until the liquid has reduced a bit and the vegetables are soft.
Add the basil, salt and pepper to taste, and a pinch of cayenne pepper. Simmer for an additional 10 minutes.
Let cool for a few minutes, then remove the bay leaf.
Add the soup to a blender in small amounts and blend until smooth.
Return to the pot and heat the soup back up. Add heavy cream if you prefer cream of tomato soup, or add some additional chicken broth if your soup is too thick.
Pour into bowls and serve. Can be garnished with a dollop of sour cream or a fresh basil leaf if desired. Serve with crackers, homemade bread or the classic grilled cheese sandwich.
Roasted tomato soup is one of my favorite soups and is a great way to enjoy the delicious tomatoes from my summer garden. I hope this recipe might become one of your favorites too.
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Related posts:
How to Can Tomatoes, No Matter What Kind You're Growing
French Onion Soup
How to Save Tomato Seeds from Your Garden
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