Today we’re sharing a delicious roasted tomato and garlic soup recipe with you. There are quicker ways to prepare tomato soup. We even have a blender cooked soup that’s ready in less that 20 minutes. Although I love that recipe as well, there’s something special about roasting that adds a wonderful touch. Cooking things at a slower pace often brings flavour rewards that make you all warm and cozy. It was especially nice on a cool fall day like this day.
A long time coming.
Months ago Michael ask me to make a tomato soup like this, partnered with with a grilled cheese sandwich. We make grilled cheese occasionally, but for one reason or another it took me months to get to making the soup. It’s not even because it takes long, I just never got around to it. Maybe the weather was just right today. Maybe the heirloom tomatoes at the market caught my eye. Whatever it was, I finally made this, and Michael was a happy camper!
Cooking for loved ones.
I really wanted to make this roasted tomato soup special for Michael. I of course want to make every recipe we post as tasty as possible, but I think he had some pretty high expectations for this meal, so there was no messing around. I think what really makes this soup stand out is the fact that I used heirloom tomatoes (hence the orange colour, rather than red), and I roasted them along with the garlic.
Yes… I think I hit this one out of the park. The look on his face when he taste-tested the soup was priceless. He had a spoonful and then he came back for more. That’s all the feedback I needed. I was so happy.
Now that the weather’s finally cooled down (at least where we are), it’s the perfect time to cozy-up with a hot bowl of soup. It’s the perfect time to eat well, friends!
Creamy roasted tomato and garlic soup (heirloom)
- 3 lbs heirloom tomatoes, cored and chopped in large pieces
- 1 small cooking onion, sliced in rings
- 1/4 cup olive oil
- 6 cloves garlic, flattened with the side of a knife
- 1 1/2 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 8 medium-size basil leaves
- 3 tbsp balsamic vinegar
- 3 cups chicken stock
- 1/2 cup heavy cream
- Croutons and basil leaves for garnish
- Preheat the oven to 425 ºF.
- Line a large baking sheet with aluminum foil.
- Pour half of the olive oil on the baking sheet and spread it out with a brush, to cover the whole sheet.
- Pour and spread out the chopped tomatoes to cover the bottom of the baking sheet.
- Place the smashed garlic cloves and sliced onions over the tomatoes.
- Distribute the salt, black pepper and basil evenly over the tomatoes.
- Pour the balsamic vinegar and remaining olive oil evenly over the tomatoes.
- Place the baking sheet in the oven and cook for 40 minutes.
- Remove the baking sheet from the oven and add the tomato mixture (including all the juices) to a blender or food processor.
- Blend until smooth (about 1 minute).
- Pour the blended mixture into a large pot.
- Pour in the chicken stock, whisk and bring to a boil.
- Reduce the heat to low, cover and simmer for 5 minutes.
- Turn off the heat, uncover, add the cream and whisk until completely smooth.
- Pour the soup into bowls and garnish with croutons and basil leaves.
- Serve hot and enjoy!
- This soup isn't dark red because we used heirloom tomatoes with a variety of colours.
- If you can't find heirloom tomatoes, feel free to substitute with a mixture of plum and cherry tomatoes.