slow roasted tomato soup

Hey friends, coming at you with a delicious and healthy roasted tomato soup recipe today!

This soup is kind of a rift on my homemade tomato sauce recipe and if you are thinking, “tomatoes aren’t in season right now, what the heck Jenn?”  To that I say, let me share a little secret on how to get the most flavorful and delicious tomatoes in the middle of fall/winter/off season – and that’s by roasting them!!

It’s true!  You can take any tomato you find in the store right now (yes, even those one that are white in the middle when you cut them open) and turn them into a full-flavored tomato candy that you will elevate your soup to another level.

So here’s the trick: Take a pile of roma tomatoes and slice them in half. Set them on a baking sheet lined with parchment paper and drizzle a good glug of extra virgin olive oil over the top (use the good stuff – like this one – it makes a difference here) and sprinkle the tops of the tomatoes with sea salt, freshly ground black pepper, some dried thyme and some dried oregano. Pop the tray in to the oven set at 300 degrees, and slowly roast these little flavor bombs until they are wrinkled and have shrunk in size by at least half – about 1 1/2 hours.

Now you could totally stop here and just eat the roasted tomatoes one by one (and I would totally support you 100%!!) OR you could turn these ruby jems into soup and let me tell you how….

Into a blender goes two cloves of garlic, 2 cups of these roasted tomatoes (not too packed, just scoop them up) and 3 cups of vegetable or chicken stock.  Puree everything together until smooth – adding more stock or water to thin to your desired consistency.  Taste and season with salt or pepper, if needed.

And that’s it.  Easy right?  Enjoy a delicious bowl of roasted tomato soup with a big ‘ol grilled cheese sandwich (!!!), or top it with your favorite toppings – some of the toppings seen in this post are spicy roasted chickpeas (recipe here) and sautéed kale; with a poached egg, baby oregano and bagel seasoning; or with some homemade rosemary croutons, a drizzle of good olive oil and some flakey sea salt.

If you try the recipe, let me know what you think by leaving a comment below or tagging me on Facebook or Instagram – I’d love to see what you made!

XO,

Jenn

slow roasted tomato soup

makes about 4 servings

1 pound roma tomatoes, washed and sliced in half lengthwise

extra virgin olive oil

sea salt

freshly ground black pepper

dried thyme

dried oregano

2 cloves of garlic

3-4 cups vegetable/chicken stock or water

Preheat your oven to 300 degrees and line a baking sheet with parchment paper.

Set them on a baking sheet lined with parchment paper and drizzle a good glug of extra virgin olive oil over the top and sprinkle the tops of the tomatoes with sea salt, freshly ground black pepper, some dried thyme and some dried oregano.

Pop the tray in to the oven, and slowly roast these little flavor bombs until they are wrinkled and have shrunk in size by at least half – about 1 1/2 hours. Let them cool slightly, about five minutes.

Place the garlic, 2 cups of the roasted tomatoes, and 3 cups of vegetable or chicken stock. Puree everything together until smooth – adding more stock or water to thin to your desired consistency. Taste and season with salt or pepper, if needed.

Pour the soup into a medium size pot and heat until warmed through.  Ladle soup into bowls, and serve with your favorite toppings!