Fall is approaching and that means dropping temperatures, changing weather and the desire to eat more homey food. While I will eat soup all year round, some people only like it when it’s cool out- and with all of those tomato plants are brimming and ready to be eaten, why not turn some into an easy to make, but so incredibly delicious, roasted tomato soup?
I have a love affair with soup, really and truly. It’s one of my favorite meals, and tomato soup is at the top of the list. While I have shared some of my favorite soup recipes on here, like my broccoli and cauliflower soup, sweet potato cauliflower soup, and my go to tomato basil, this roasted tomato soup is made from fresh tomatoes that are roasted with onions to give it a real earthy taste- it’s delicious.
This soup is not only made with only fresh veggies and not canned- and not that I am against anything canned, because I often make my soups from canned tomatoes, but using fresh for this one really gives it a unique flavor. It’s so fresh and flavorful and when you roast them, they really take on a different flavor than when they are raw.
- 12 roma tomatoes, sliced lengthwise
- 1 pint cherry or grape tomatoes, sliced lengthwise
- 3 T olive oil
- 4 gloves garlic
- 1 large sweet onion, sliced into large rings
- ¾ cup fresh basil, sliced
- 4 cups vegetable stock
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Place sliced tomatoes on one baking sheet and sliced onion and garlic on a second. Drizzle both with the olive oil and sprinkle with salt and pepper.
- Roast them in the oven for approximately 25 minutes for onion and 35 for the tomatoes.
- When they are done, place your tomatoes, onion and garlic into a large pot and add your vegetable stock and the basil. Bring to a boil and then let simmer for 30 minutes. Season with salt and pepper as desired.
- Blend your soup with an immersion blender or in small batches in a blender until it's the consistency you want. Serve with some fresh or dried basil on top.
This soup is pretty simple to make and doesn’t take too much time to put together, which is why I love it- and, shockingly, two of my three kids loved it too! This is much better than the canned tomato soups since it is so much more hearty and flavorful.
You could serve this alone, or with a grilled cheese, for a true elementary school lunch experience. Best of all, you can store this soup in the fridge for days, or even freeze it and have it for another meal! Make a double batch and have a few warm meals waiting for you when you don’t have the time to cook.