Roasted Tomato Soup Recipe

Roasted Tomato Soup Recipe

 The History: From Cold Gazpacho to "The Red Bowl"

While tomatoes arrived in Europe in the 16th century, the warm, pureed version we recognize as "modern" tomato soup didn't gain global traction until the late 19th century. Maria Parloa’s 1872 recipe and the subsequent 1897 invention of condensed tomato soup by Joseph Campbell transformed the dish into a staple of the industrial age.

There is nothing better than warming up with a hot bowl of homemade tomato soup. Making this soup takes a bit of time, but only minimal effort. It is made in a single pot, and you really let the oven do the work. The roasting process elevates the flavor of the tomatoes, bringing out an incredibly satisfying combination of sweetness and acidity.

This roasted tomato soup is made with ripe tomatoes. I like to roast an onion, some red bell pepper, and garlic with the tomatoes. They caramelize and add a natural sweetness and even more flavor to this simple tomato soup.

How to Make Roasted Tomato Soup
It’s easy to make this Roasted Tomato Soup. You’ll need a sheet pan, blender/food processor/immersion blender, and a deep pot/Dutch oven.

Ingredients:

½ cup olive oil, plus more for roasting the garlic
1 medium sweet onion, roughly chopped
8 pounds of Early Girl or beefsteak tomatoes, cored and quartered
1 whole head of garlic
¼ cup sugar
1 cup grated Parmesan cheese
1 cup heavy cream
10 fresh basil leaves
Koster salt

Directions:

Preheat oven to 400°F.

Add 1/4 cup of the olive oil and onion to a Dutch oven and sauté over medium heat until onion is golden in color, 5 to 10 minutes. Add 2 tablespoons salt and cook and stir occasionally for another 3 to 5 minutes. Add tomatoes and remaining 1/4 cup olive oil and mix well. Bring the pot to a boil and turn off the heat.

Cut the top off the head of garlic. Place garlic head in the center of a square of aluminum foil and drizzle olive oil over top. Wrap foil around so oil will not leak. Place wrapped garlic head in a small cast iron pan. Roast the garlic and the tomatoes (uncovered) in the oven for 1 hour.

Remove both pans from oven and squeeze garlic cloves from the head and into Dutch oven. Use an immersion blender to purée the soup to a smooth texture. Bring to a low simmer on stovetop, then stir in sugar and Parmesan.

Slowly add cream, stirring constantly. Salt to taste. Tear basil and add to soup.

Tip
You may need to add more sugar or cream to the soup, depending on the sweetness or acidity of your roasted tomatoes. Take a taste in step 4 and adjust as needed.

What to Serve with Roasted Tomato Soup
Baked Grilled Cheese Sandwiches can be served with roasted tomato soup, but the soup is also a great complement to many carb-y and fresh veggie sides.