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Wednesday, August 26, 2009

Roasted Tomato Soup

I know it's still warm out, but I wanted to make this soup while the delicious summer tomatoes are still in stores and while my basil plant still has some life in it! This soup was SO delicious! The red pepper flakes make it pretty spicy, which is nice. We had just the soup, but it would be great alongside a grilled cheese sandwich. This was also my first time using my immersion blender- LOVE IT! I can't tell you how much easier it is not to transfer the soup to food processor and back. I made some Parmesan Garlic Polenta Croutons (adapted from Proud Italian Cook) to go with it, which I'll post next, so stay tuned!
Roasted Tomato Soup

3 lbs. vine-ripened tomatoes, cut in half and insides removed
1/4 cup + 2 Tablespoons olive oil
1 Tablespoon kosher salt
1 1/2 teaspoons pepper
2 cups chopped onions
6 garlic cloves
2 Tablespoons butter
1/2 teaspoon crushed red pepper flakes
1 28-ounce can whole or chopped tomatoes, with juice
2 cups fresh basil leaves
1 teaspoon dried thyme
4 cups chicken stock

Preheat oven to 400F.
1. Toss tomatoes with 1/4 cup olive oil, salt, and pepper in a large mixing bowl. Spread the tomatoes in 1 layer on a baking sheet covered in foil and roast in the oven for 45 minutes.

2. In a large stockpot over medium heat, saute the onions and garlic with 2 Tablespoons olive oil, butter, and red pepper flakes for 10 minutes until the onions start to brown. Add the canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes.

3. Use an immersion blender (or food processor) to puree the soup.

Source: Annie's Eats


  1. Yum...I make this soup as well. I have yet to post about it. I found the recipe in one of the Family Magazines I get and I love it!!!!
    ***to answer your question, they did send someone out to do the filming, but I bought all of the groceries..which was VERY expensive. I remember doing a video on Lobsters, and I spent $80 on the Lobsters alone!!!!
    Oh well, I am over it now. BASTARDS!!!

  2. Great idea to make this with summer tomatoes! Would probably be wonderful to make a big batch and freeze some to have in the winter too!

    An immersion blender is on my "want" list.

  3. Looks great, no matter what time of year it is.

  4. I love tomato soup and am very jealous of your immersion blender.

  5. Yay, I'm so glad you got an immersion blender! The soup looks so good and I can't wait to read about the croutons!

    I can't believe you're already be writing done by Monday - that's so exciting! Have you scheduled your defense yet?

  6. I have to try this. I like tomato soup but roasted tomatoes have to make it better.

  7. One of my favorite soups!

  8. Wow, this looks so delicious. And those croutons--- yum!!!

  9. This is my first time visiting. I love your blog! The title of it is what brought me here :) (loved those MTM shows, too) I also made a roasted tomato soup earlier this month. And I agree with what you say about being willing to share kitchen failures -- I have a category on my blog for "flops" and am always surprised that those posts seem to get the most comments; I think people really like hearing about what DIDN'T work as well as what did.

    Anyway, it's good to meet you, and your recipes look really tasty!

  10. I remember the first time I had tomato soup with grilled cheese..not until college! It's one of my favorite's now and I think yours looks delicious!


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