Roasted Tomato Soup is the perfect way to use garden tomatoes
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This Roasted Tomato Soup recipe, with no dairy, was inspired by the last of the garden tomatoes when it was already cold and crisp in early October.
This soup has a deep rich flavor because the tomatoes, onion and garlic are roasted. No dairy is added to the soup and it’s also gluten-free!
This soup can also become a base for any hearty soup by adding additional cooked vegetables, diced or shredded chicken, cooked white beans, rice, or potatoes.
Tomatoes: Fresh or Canned?
Fresh tomatoes make this soup extra special, but if you are out of tomato season just substitute high quality canned whole tomatoes. We like the San Marzano style tomato for the best flavor.
How to roast tomatoes for soup?
This soup has a beautifully deep flavor because the onions, tomatoes, and garlic are roasted in the oven until lightly caramelized. When you caramelize vegetables they take on a rich flavor, and the roasting removes some of the sharp flavors.
Cut tomato pieces and onion pieces about the same size to ensure even roasting. Look for light browning and a soft char. The onions and tomatoes should be soft after about 20 minutes under a low broiler. The garlic cloves should be added unpeeled and then peeled after roasting. This helps keep the cloves soft.
How to make Roasted Tomato Soup:
- Thickly cut tomatoes and onions to the same size
- Heat the broiler on low
- Add tomatoes, onions, and unpeeled garlic cloves to a large rimmed baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Mix gently to coat
- Broil for 15-20 minutes, on the second-highest rack of the oven, until the tomatoes and onions start to have a slight char and are becoming soft.
- Remove from oven and peel the garlic
- In a large stock pot add vegetable broth and Italian seasonings. Bring to a simmer
- Add garlic, tomatoes, and onions. Scrape the baking sheet and add the oil and charred bits to the stock pot.
- Bring pot to a medium boil and then let gently simmer for about 20 minutes. The tomatoes will start to foam and fall apart.
- Remove from the heat
- Blend gently with an immersion blender until completely smooth
- If you do not have an immersion blender, ladle soup into a blender, in small batches, and blend until smooth. (Use caution and do not fill the blender past the halfway point as hot liquid will rise up when blended)
- Serve in 4 bowls and if desired, swirl in some coconut cream (or half & half) and then top with a garnish
- We like to serve it with garlic bread too!
Tips for great soup:
This delicious Roasted Tomato Soup recipe was developed by my sister who is gluten and dairy-free. As a result, she is a master at getting all the flavor from her veggies! So, don’t skip scraping the baking sheet when you add the tomato roast to the soup pan because there is a lot of flavor in the olive oil and seasonings.
Note: This soup is vegetarian, gluten, and dairy-free but if you want to use chicken stock in place of the vegetable stock or add some cream or half & half at the end, feel free.
Immersion Blending technique:
I love my immersion blender, also called a stick blender, because it makes blending safe and quick in the same pot. HERE is the link to the one I use.
Garnishes for Roasted Tomato Soup:
It’s always nice to add a little color and crunch to the top of any soup! Here are our favorites:
- Tortilla strips or pieces
- Roasted Garbanzo Beans
- Garlic bread with parsley
Roasted Tomato Soup Recipe
- 10 Roma tomatoes with stems removed, quartered, and thickly sliced or 46-ounces canned unsalted tomatoes
- 1 large yellow onion, peeled, cut into thick slices
- 2 cloves garlic, UNPEELED
- 1 tsp salt
- ½ tsp black pepper, freshly ground
- 3 Tbsp olive oil
- 2 cups vegetable broth
- 1 tsp Italian herbs, dried
- ½ cup Coconut cream (or half & half), Optional garnish
- 1 cup croutons, tortilla strips, or toasted garbanzo beans, garlic bread Optional garnish
- Heat oven broiler on low.
- On a large rimmed baking sheet add the thickly sliced tomatoes, onions, and unpeeled garlic cloves. *See NOTE below if using canned whole tomatoesDrizzle with the olive oil and sprinkle with the salt and pepper. Gently mix to coat.
- Broil for 15-20 minutes, on the second-highest rack of the oven, until the tomatoes start to have a slight char and are becoming soft. Remove softened garlic and peel.
- In a large stockpot add the vegetable broth and Italian herbs. Bring to a simmer. Add tomato mixture, including garlic, scraping the baking sheet to include seasonings and olive oil.
- Bring the pot to a medium boil and continue to gently simmer for 20 minutes, until tomatoes start to foam and break apart.
- Remove from heat.
- Using an immersion blender begin blending on low and continue until smooth.Alternately, if you do not have an immersion blender, ladle soup into a blender, in small batches, and blend until smooth. Use caution and do not fill the blender past the halfway point as hot liquid will rise up when blended.
- Swirl in coconut cream (or half & half), if desired.
- Serve and garnish with tortilla strips, croutons, garlic bread or toasted garbanzo beans