While my family may be a little picky about what sort of fruit and vegetables they’ll eat, tomatoes are at the very top of the list. Eaten by the handful, in sandwiches or on pizza, I can’t keep enough of them in the house. Occasionally the sweeter, smaller varieties go on special at the store and when they do, I grab a few packs and turn them into everything from sauces to soups, ready to go at a moment’s notice. This Roasted Tomato soup is full of flavour, and yet really easy to make. Your oven does all the work as the tomatoes slow roast, and soon all you need is your blender to turn them into a tasty soup to serve with hot biscuits and a salad. The days are getting longer and warmer, meals are getting lighter, and this soup is just the trick to make a meal.
I found these really great sweet campari tomatoes on sale at the market and couldn’t resist. Bigger than cherry or grape tomatoes but smaller than a usual hothouse, soup seemed to be the perfect solution.
Roasted in the oven with some garlic and shallots, they release juices and reduce into a lovely base for your soup. If you use cherry or grape tomatoes, at that point you could just toss them with pasta and enjoy. On the other hand, whizzing them up in a blender is a good option too.
Top your soup with a little bacon, green onion, a drizzle of cream and you’re all set. Or, if you’re like me and like things as-is, just have it plain with a grilled cheese sandwich.
Roasted Tomato Soup
- 2 lbs of tomatoes coarsely chopped
- 3 cloves garlic smashed
- pinch hot pepper flakes
- 2 shallots peeled and halved
- salt and cracked black pepper
- 1 tbsp fresh thyme leaves chopped
- 1 tbsp balsamic vinegar
- 2 tsp brown sugar
- 1 Tbsp olive oil
- 2 1/2 cups chicken broth
- optional: cooked and crumbled bacon heavy cream
Pre-heat the oven to 350 F.
In a large bowl, toss the tomatoes with garlic, shallots, thyme, olive oil, brown sugar, and balsamic vinegar. Season with salt and pepper.
Transfer everything into a non reactive shallow baking pan and place in the middle of the oven. Bake for about 45 minutes to an hour, until everything is softened and the tomatoes have broken down. Remove the pan from the oven and let cool to room temperature. Make sure to squeeze the garlic from their papery shells.
When the soup has cooled, transfer to a food processor or blender and blend until smooth. Return the soup to a medium sized pot and add 2 1/2 cups of chicken stock. Warm gently. You could add some cream to the pot if you want to make the soup more rich, but chicken stock works. Taste and adjust the seasoning, adding more salt and pepper if you wish
Serve ladled into bowls and topped with minced green onion and/or bacon if you wish!