Homemade Roasted Tomato Soup with Fresh Tomatoes
This 30 minute roasted tomato soup is dairy-free and makes a thick, creamy tomato soup with only roasted fresh tomatoes, onion, crusty bread and herbs. Serve with garlic bread or grilled cheese for dunking!
Equipment
Ingredients
- 2 pounds (1 kg) small vine-ripened tomatoes
- 3 tablespoons (45 ml) olive oil
- ½ large onion, sliced
- 1 teaspoon salt plus additional to taste
- ½ teaspoon sugar
- 1 tablespoon grated fresh garlic
- ½ teaspoon freshly ground black pepper
- 3-4 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 slices fresh country-style bread crust removed and the bread torn into small pieces (to make about 1 packed cup)
- ½-1 cup (250-500 ml) vegetable broth
Instructions
- Heat the oven to 425 (212 C) degrees. Put 2 pounds small vine-ripened tomatoes, sliced in half, in a large baking dish or a pan that will hold the tomatoes snugly. Note: If you use a pan that's too large, the pan juices will evaporate more quickly in the oven. You actually want that liquid to make the soup
- Add 3 tablespoons olive oil, ½ large onion, sliced1 teaspoon salt, ½ teaspoon sugar, 1 tablespoon grated fresh garlic, and ½ teaspoon freshly ground black pepper to the tomatoes.
- Toss everything together until evenly coated with oil. Top with 3-4 sprigs fresh thyme, or sprinkle the dried thyme over the tomatoes, if you're using it instead.
- Roast the tomatoes 20-25 minutes. The tomatoes and onion should be soft and golden and the pan juices bubbling. Remove from the oven and cool 10 or 15 minutes.
- Transfer the tomatoes and all their liquid to a blender or food processor. Add 2 slices fresh country-style bread. Pour in just enough broth or water to barely cover the tomatoes and bread. The amount will depend on how juicy the tomatoes are after roasting.
- Remove the thyme sprigs. Puree until completely smooth or until the soup has the consistency you like (if your blender is more than ¾ full of the mixture, puree it in batches to avoid an overflow). Taste the soup and add more salt and pepper as needed.
- Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.
Video
Notes
- Refrigerator: Transfer the cooled soup to an airtight container and store up to 5 days. Warm up the soup in a saucepan on the stove, or in the microwave on medium-low power (stirring at 2 minute intervals).
- Freezer storage: Homemade tomato soup may be frozen up to 1 month. Use an airtight, leakproof container. Defrost the soup overnight in the refrigerator or transfer the frozen soup to a saucepan and reheat over medium-low heat.
- Add 1/2 cup diced red bell pepper or jarred roasted red pepper to the tomatoes and roast. Make it spicy with a pinch of cayenne or crushed red chili flakes.
- Stir in fresh basil leaves or pesto sauce for a classic basil and tomato combo. Grate Parmesan or mozzarella cheese over the hot soup.
- Add about 1/2 cup heavy cream (if you're fine with dairy) or coconut cream after the soup is blended.
Nutrition
Calories: 240kcalCarbohydrates: 30gProtein: 6gFat: 12gSodium: 876mgFiber: 4gSugar: 8g
