On the menu tonight – Tomato Soup with Roasted Tomatoes, Onions, and Garlic!
It was kind of chilly today, so I decided to make soup and a sandwich. The sandwich was a grilled cheese with Havarti and broccoli on sourdough bread.
The roasted vegetables gave the soup a really rustic look and taste. I hope that the next time you want soup and a sandwich, you’ll try my Tomato Soup!
Tomato Soup with Roasted Tomatoes, Onions, and Garlic
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Loading...Tomato Soup with Roasted Tomatoes, Onions, and Garlic
Ingredients
- 2 lbs plum tomatoes
- optional - 1 cup grape tomatoes (I had some I needed to use up)
- 1 medium onion, quartered
- 1 carrot, rough chop
- 1 stalk celery, rough chop
- 3 cloves of garlic
- 32 oz vegetable or chicken stock (I used vegetable stock)
- 3 sprigs thyme
- 2 bay leaves
- 12 basil leaves
- 1 Tbsp dried parsley
- 1 Tbsp butter
- 1 Tbsp olive oil
- Kosher salt to taste
Instructions
Preheat oven to 350 degrees
Start a pot of boiling water
cut a cross on the bottom of each of the tomatoes (so you can easily peel the skin off)
Put the grape tomatoes and onion a baking sheet
Wrap the garlic (I used an entire head so I'd have left over roasted garlic) in tin foil with olive oil and put the garlic pouch on the baking sheet
Put in the oven for about 25 minutes, cook longer if it doesn't have the char you want
Carefully put the tomatoes in the boiling water (I used a spyder). Let them sit 3-5 minutes, then pull them out and them cool
Once cool enough to handle, carefully peel the skin off the tomatoes
Heat a large Dutch oven over med-high heat
Add the butter and olive oil along with the celery and carrot. Cook for about 8 minutes
Add the roasted veggies along with the tomatoes, and vegetable stock along with the parsley, thyme, basil, and bay leaves
Bring to a boil, then reduce to a simmer
Cook about 30 minutes
Taste and adjust the seasoning as needed
Use an immersion blender to smooth out the soup (You pour the soup in a regular blender if you don't have an immersion blender)
Serve with a grilled cheese sandwich. The one I served was a grilled cheese on sourdough bread, using Havarti cheese and chopped cooked broccoli.
