
A simple bowl of homemade tomato soup made with homegrown tomatoes and plenty of garden herbs has become a new harvest standard. It's flexible for adding roasted vegetables to it if you want to bulk it up some, or to enjoy just as is with a side of garlic cheese toast. It keeps in the fridge well, and may even be better the second day once the flavors have mingled a bit.
We've been harvesting lots of tomatoes, but not enough to use for big canning recipes. Instead, I'm roasting them and some I've made into this fabulous soup. Here's how I do it...

Coat a lipped baking sheet with olive oil. Slice your roma tomatoes in half, and place them cut side down on the pan. I also like to throw in 6-7 cloves of garlic. Salt and pepper, and add some fennel seeds. Roast in a 425 degree oven for 45 minutes, or until the tomatoes have turned crinkly and began to brown on top. Remove from oven.
In a soup pot, add the roasted tomatoes and a large container of chicken broth. Use an immersion blender to blend it all up, right in the pot. Add lots of favorite herbs from the garden, finely chopped. I like rosemary and thyme. Sometimes some sage. For a little heat, add a teaspoon of red chili pepper flakes. Let come to a boil and then simmer until it thickens to a consistency you like. I usually do this for about 20 minutes. For richness and smooth texture, stir in a little heavy cream towards the end.
I've done plenty of pans of tomatoes this way, and instead of making them into soup, I let them cool and drop them, usually about a pan per bag, into freezer bags. I'll be able to pull out a bag this winter and make the soup then, or use it as a base for more playing on variations of this soup. So while I'm preserving it for winter, I'm also making sure to enjoy it right now, too. It's a two-fer. A tomato two-fer? Whatever it is, it's delish.
8 comments:
Today is a perfect day for this soup! I think I've just changed my dinner plan idea!
I like the Pacific Roasted Red Pepper Tomato soup, so I may have to attempt to make it at home with this recipe!
I have been just hoping to get enough tomatoes to make a big batch o' soup, but may have to settle for a small, individual sized portion of soup. That looks AWESOME!
My soup is on the stove!
I was just thinking to myself, I have to remember to look up how to roast tomatoes! Thanks!
You are SO IN TROUBLE! My favorite meal.
Hi! Can I make this with early girl toms? Or do they have to be roma's?
Also, I've enjoyed your blog for awhile from afar - first found you when I lived overseas. I'm back in NoPo now and glad you're still cranking out the killer posts!
Dang. I love tomato soup. Now I'm gonna have to make me some (Ours are mostly still green...sigh).
T'is the season, I guess. I suddenly got a bug for corn chowder the other day, too.
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