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.
Estimated reading time: 7 minutes
Table of Contents
Ingredients for Roasted Tomato Soup
I used the following ingredients: Canned whole tomatoes, brown sugar, onions, celery, garlic, flour, chicken broth, Better than Bouillon 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 (Photo 1). Then, I added the minced garlic and cooked the vegetables for about 30 seconds more (Photo 2).
After that, I added the flour, basil, oregano, thyme and black pepper to the vegetables (Photo 3). I stirred to combine all of the ingredients, and cooked the mixture for another minute or so (Photo 4).
Next, I added the chicken broth, reserved juices from the tomatoes, Better than Bouillon chicken base and tomato paste.
After everything was well combined, I brought the mixture to a boil, reduced the heat to low and cooked the soup covered for about 30 minutes.
After 30 minutes, I added the roasted tomatoes to the soup and stirred to combine everything. Then, I covered the pan, and let the mixture cook for another 30 minutes.
After the 30 minutes, I let the mixture cool slightly. Then, I puréed the soup in a blender in batches.
I returned the puréed soup to the Dutch oven and added the sherry and cream. I stirred the soup to ensure that everything was well combined.
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.
The Roasted Tomato Soup was delicious. What’s even better is that it’s equally good warm or cold. Yum!
Frequently Asked Questions
I used both chicken broth and Better than Bouillon chicken base in the soup. For a vegetarian soup, replace the chicken broth with vegetable broth and omit the Better than Bouillon chicken base. You’ll probably need to add some salt since the Better than Bouillon is pretty salty.
Tomato soup is low in calories and is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others.
I like to serve tomato soup with a salad, homemade biscuits or slices of French bread. It’s also excellent with a grilled cheese sandwich.
Leftover tomato soup is just as good as freshly made tomato soup. You can reheat it, or even serve it cold on a hot summer day.
Tomato soup freezes extremely well even when it has cream in it. However If you garnished the soup with something like croutons or basil you should remove the garnish before freezing.
The seeds won’t impact the taste of the soup. However, they will impact the appearance of the soup. I always remove them because of the impact on the appearance.
Other Delicious Soup Recipes
If you’re a fan of soup, you should definitely check out these delicious recipes:
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Roasted Tomato Soup
Equipment
- Blender
Ingredients
- 2 (28 ounce) cans whole tomatoes, drained with juice reserved (See Tip 1)
- 1 ½ Tablespoons brown sugar
- 2 cups chopped onion (1 large)
- 1 cup chopped celery (about 4 stalks)
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 1 ¾ cups chicken broth (See Tip 2)
- 1 Tablespoons Better than Bouillon chicken base (See Tip 2)
- 1 Tablespoon tomato paste
- 2 Tablespoons medium dry sherry (See Tip 3)
- ¾ cup heavy cream
- Salt and freshly ground pepper to taste (See Tip 4)
Instructions
- Preheat oven to 450°F. Line a rimmed baking sheet with non-stick aluminum foil.
- Drain tomatoes, reserving the juice. Seed tomatoes, pat dry with paper towels and spread in a single layer on the foil. Sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color, about 30 minutes. Remove from oven; let the tomatoes cool slightly. (See Tip 5)
- Cook onion and celery in a large Dutch oven until tender, about 10 minutes. Add garlic; cook 30 seconds, or until garlic is fragrant. Add the flour, basil, oregano, thyme and pepper and cook, stirring constantly until thoroughly combined. Gradually add the chicken broth, reserved tomato juice, Better than Bouillon chicken base and tomato paste. Whisk to combine. Bring to a boil; reduce heat to low, and cook covered for 30 minutes. (See Tip 6)
- Add the roasted tomatoes; cook covered for 30 additional minutes. Cool mixture slightly.
- Working in batches, pureé the soup. Return to Dutch oven. Add the sherry and heavy cream, stirring to combine. Season to taste with salt and pepper.
- Yield: 6 servings.
Chula’s Expert Tips
- I prefer to use no-salt canned tomatoes, and usually end up with about 2 ¾ to 3 cups of reserved juice.
- I use low sodium chicken broth. You can substitute vegetable broth and omit the Better than Bouillon chicken base to make this soup vegetarian.
- Typically, I use either Dry Sack Sherry or Tio Pepe.
- The Better than Bouillon chicken base tends to be quite salty. Therefore, before adding any additional salt, carefully taste the soup. If you’ve omitted the chicken base, then you’ll probably need to add some salt.
- I’m often asked whether it is really necessary to remove the tomato seeds. To be honest, I’ve never made the soup without taking the extra step of removing the seeds. However, I suspect that they would impact the texture of the soup given that they would likely remain whole even after soup is pureéd. On another note, because of the added brown sugar, the tomatoes generally end up with some burned bits after being in the oven for 30 minutes. While the burned bits do not impact the taste of the soup, I remove them because they impact the appearance of the soup.
- The actual cooking of the soup can start while the tomatoes are roasting in the oven.
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