Tomato Soup Recipe
Tomato soup for supper — roasted tomato soup, tomato tortellini soup, tomato basil, and a crockpot creamy sausage version for cold weeknights.
★ dinner
dinnerRoasted Tomato Soup
Never going back to canned tomato soup after trying this recipe. We made this soup in our Enameled Cast Iron Dutch Oven in the color Stone.
Larder & VineIngredients
- 2 - 28 ounce cans Whole San Marzano tomatoes
- 4 cloves Garlic
- 4 sprigs Thyme
- 1 teaspoon Salt
- Pinch Red pepper flakes
- 3 tablespoons Olive oil
- 1 Onion (diced)
- 2 tablespoons Tomato paste
- 2 teaspoons Soy sauce
- 2 cups Stock (chicken or vegetable)
Instructions
- 1Preheat oven to 425ºF.
- 2Pour the tomatoes, along with their liquid, onto a parchment-lined baking sheet in a single layer. Top with the garlic, thyme, salt, red pepper flakes, and 2 tbsp of the oil. Roast the tomatoes for 35-40 minutes, until they are soft and caramelized. Remove and discard the thyme sprigs and let cool slightly.
- 3While the tomatoes are cooling, heat the remaining 1 tbsp oil in your Dutch oven over medium heat. Add the onion and cook until softened and translucent, 3-5 minutes. Add the tomato paste and cook for 1 minutes. Add the soy sauce, stock and roasted tomato mixture and simmer for about 15 minutes, or until slightly reduced.
- 4Transfer to a blender in batches and bled until smooth. Add salt and red pepper flakes to taste.
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Open in Pepper →A Pot Of Tomato Soup Fixes A Lot
Tomato soup is the meal you can make from a can of tomatoes and an onion, and it still tastes like you tried. Roast the tomatoes and it goes from lunch to dinner.
Cooks on Pepper reach for this collection on cold nights, on grilled-cheese nights, and on the days when the garden gives them more tomatoes than they know what to do with.
Every recipe here is a real pot of soup — Roasted Tomato Soup with San Marzanos and thyme, Perfect Tomato Soup using three kinds of fresh tomatoes, Tomato Tortellini Soup with Italian sausage, Crockpot Creamy Tomato Sausage Soup, and Tomato Soup with Cheddar Bay Dumplings.
Quick Tips
- 1
Roast the tomatoes first
Halve them, toss with olive oil, and roast at 400°F for 35 to 40 minutes until the edges darken. That's where the deep flavor comes from.
- 2
Cook the paste a minute
Stir tomato paste into the hot onions and garlic for 1 to 2 minutes before adding broth. It loses the raw tinny taste.
- 3
Add cream off heat
Turn the burner off, then stir in 1/2 cup of heavy cream or half-and-half so it doesn't break or curdle.
- 4
Balance with a pinch
If the soup tastes sharp, add 1/2 teaspoon of sugar and a little more salt, then taste again before you serve it.
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