This soup is officially our favorite. We have made this so may times! This is one of my favorite soups to order at restaurants. I am so excited to be able to make roasted tomato soup at home, and to know what all the ingredients are in it. This is REAL FOOD!!! The soup has gone over well with my family and it is a nice healthy dinner. Serve it with a little bread and a nice green salad and you have a great meal. It has been fun to learn how to roast tomatoes too. It is very easy. Its like cooking spaghetti sauce–you can add your own touch to it. 🙂
This soup also makes a great freezer meal. Make extra and freeze it for a night when you don’t have time for all the tomato roasting. You’ll be glad you did!
3 lbs Roma tomatoes (Little less or little more works too)
1/4 cup of olive oil
2 teaspoons of salt
3/4 teaspoons of pepper
1 white onion, chopped (I just chopped in the blender)
5 garlic cloves, pressed
1 tablespoon of butter or vegan butter
1/8 teaspoon of crushed red pepper flakes
1 (28 oz) can of roasted tomatoes whole or crushed (I used fire roasted. Yum!)
5 or 6 fresh basil leaves
1 tablespoon of dried thyme
3 to 5 tablespoons of dried basil leaves
4 cups of water (add more if it is too thick)
1. Heat oven to 400 degrees Fahrenheit. Toss tomatoes that have been sliced in 1/4 pieces, into a bowl with olive oil 1 tablespoon of basil and a little salt and pepper. Spread on cookie sheet. Roast 45 minutes. Don’t let them burn.
2. In a large pot heat on medium heat, add onions, garlic, oil, butter, and red pepper flakes until golden brown. Add the canned tomatoes, spices, and water. Then add the oven roasted tomatoes too. Bring to boil and then simmer about 35 minutes or until thickened. The flavor gets better as it cooks. I put the large chunks of tomatoes and some liquid into a blender and pulse for a few seconds to make the texture of the soup more smooth.
3. You can add more spice if you prefer. Serve or freeze for later.