Roasted Tomato Soup is easy enough for every day, and elegant enough for your special dinner party. In addition, it’s just as delicious cold as it is hot. One of the keys to this amazing soup is the roasting of the canned tomatoes. This concentrates the flavors. Another key is processing the soup in a blender to ensure that it’s perfectly smooth and creamy.
Ingredients for Roasted Tomato Soup:
I used the following ingredients: Canned whole tomatoes, brown sugar, onions, celery, garlic, flour, chicken broth, chicken base, tomato paste, dried basil, dried oregano, dried thyme, medium dry sherry, heavy cream, salt, and freshly ground black pepper.
Roasting the Tomatoes:
The most time-consuming part of making this soup is getting the tomatoes ready for roasting. First, I drained the tomatoes but reserved the juices. Then, I removed any extraneous skin and seeds. The easiest way that I know to remove the seeds is to break open the tomatoes and rinse them under running water.
After I rinsed the tomatoes, I placed them on paper towels, and patted them dry with additional paper towels. The reason that I dried the tomatoes was that the roasting does not begin until the liquid has been evaporated. Therefore, the more liquid that is removed before roasting, the quicker the process. Next, I spread the tomatoes on a baking sheet lined with non-stick aluminum foil. After that, I sprinkled them with some brown sugar to enhance the roasting. I popped the tomatoes into a preheated 450° F oven for about 30 minutes until the liquid had evaporated and they began to color.
Making the Roasted Tomato Soup:
While the tomatoes were roasting, I cooked the onion and celery in a Dutch oven for about 10 minutes. Then, I added the minced garlic and cooked the vegetables for about 30 seconds more. To aid in thickening the soup, I added some flour to the vegetables, stirred to combine, and cooked the mixture for another minute or so.
Next, I added the chicken broth, reserved juices from the tomatoes, chicken base and tomato paste.
After everything was well combined, I added the basil, oregano and thyme. Then, I brought the mixture to a boil, reduced the heat to low and cooked the soup covered for about 30 minutes.
At this point, I had removed the tomatoes from the oven and let them cool a bit. Then, I added them to the soup, covered the pan, and let the mixture cook for another 30 minutes.
After I let the mixture cool slightly, I strained it into a medium bowl. Then, I transferred the tomatoes and vegetables to a blender with enough of the strained liquid to puree until it was smooth. Next, I returned the strained liquid and puréed mixture to the Dutch oven. Finally, I added the sherry and heavy cream.
I gave the soup a good stir to ensure that everything was well combined. Then, I tasted it to see whether I needed to add any salt or pepper. I thought that it was perfectly seasoned, so time for dinner! I served the soup with Mardi Gras Salad, and a freshly baked baguette. Yum!