This roasted tomato soup, is so good and fast to put together, that I honestly will never, wait never say never, TRY to never buy canned soup again. Healthy, gluten free, and can be vegan!
I am actually super excited that it’s Monday, because that means I get to share this roasted tomato soup recipe with you for Meatless Monday! To be honest, I personally didn’t make this meatless (I used water and chicken granules), but it has a meatless option…sooo it’s fine. It definitely still counts.
This. Soup. Is. So. Good. I made it Saturday night around 9:00 PM, because Trevor had some work to get done and I wasn’t tired, because
A. I’m not ninety years old, even though I often to go bed that early.
B. We took a two hour nap until almost 4:00 that day. We started watching The Ref (so funny!), but had to pause it half way through, because we were so tired! We turned on Christmas music and fell asleep on the couch. It was utter bliss.
Anyway, I made this roasted tomato soup and was completely blown away! I thought it was going to be good, but I really didn’t think it was going to be THIS good. So long canned tomato soup, see you never! Served with it, some pepperjack grilled cheese. Yes please!
When I think of Winter, I think of Starbucks, cookies, furry blankets, and soup. There’s nothing better than coming home on a chilly day to a bowl of steaming hot soup and warm, perfectly toasted grilled cheese.
Sunday morning was just that! I couldn’t have timed it better myself.
Sunday morning we took Teddy to the park and played fetch. It was cold, crisp, and really foggy. I was in desperate need of some fuzzy socks. When we got home, Trevor asked if we could have leftover roasted tomato soup and grilled cheese for breakfast.
Who am I to argue with that?!
So at 9:30 AM we snuggled up on the couch with a furry blanket, of course, had grilled cheese and roasted tomato soup, maaay have had a mimosa, and watched Shark Tank. As we were eating this, Trevor said, “This is the perfect companion to a cold winter’s day.” He totally nailed that one.
The base of this soup is canned tomatoes, onions, and garlic. Drain the tomatoes, reserving the liquid in a separate bowl, and cut the tomatoes in half. Then slice the onion, and peel the garlic (but leave it whole). Toss the tomatoes, onion, and garlic in olive oil, salt, and a tiny bit of brown sugar. Roast for 30 minutes. It’s kind of amazing how so few ingredients can smell so darn fabulous.
After the vegetables are nice and golden brown – I had a few onion slices that got a little crispy, so I just tossed those out – place in a medium sized sauce pan along with butter, dried basil, a bay leaf, the leftover tomato juice, and your choice of stock. As I said before, I used chicken granules in water, but canned/boxed chicken stock is fine. Vegetable stock will work, too for Meatless Monday!
Bring this to a boil. Once boiling, reduce heat and let simmer for 5 minutes.
Now pour this into a blender.
So, funny story.
I got lucky and when I poured the mixture into my Vitamix, the bay leaf (that I had definitely forgotten about) just happened to be at the bottom of the pan and got stuck to the side. That wasn’t really funny, but my point is, don’t forget to take out the bay leaf before blending! That’d be so gross.
Blend until smooth, creamy, and delicious.
When I tasted the mixture, mine was plenty salty, but feel free to adjust the seasonings to your liking after blending!
This roasted tomato soup, is so good and fast to put together, that I honestly will
never, wait never say never, TRY to never buy canned soup again. I love how roasting the tomato, onions, and garlic brings out sooo much flavor. The tomato flavor is subtle and bright, and it’s so creamy and thick without needing much butter or cream at all! However, sour cream and heavy cream are welcome toppings to this soup as is the perfect grilled cheese made with white wonder bread and pepper jack cheese. 😉
It’s so good I really wish I could describe it better, and I really wish we had more, but too bad, because I spilled half of it on my counter while trying to shoot it. That should teach me a lesson to stop standing on my counter to get the perfect shot 😉
Are you making this soup, yet, because if you haven’t, stop what you’re doing, and make it now! 😉 Show me the yummy!
- 1 (28 oz) can whole peeled tomatoes drained, but save the juice!
- 1 yellow onion sliced
- 4-6 cloves garlic peeled, but kept whole
- 1/4 cup olive oil
- 1/2 teaspoon brown sugar
- 2 tablespoons butter omit or sub with vegan butter if vegan
- 1/2 tablespoon dried basil
- 1 bay leaf
- 1 1/2 cup stock chicken or vegetable
- heavy cream optional for topping
- Sour cream optional for topping
- Preheat oven to 375 degrees F.
- Drain the tomatoes, reserving the juices, and cut them in half.
- Slice the onion and peel the cloves of garlic.
- Toss the tomatoes, onion, and garlic in olive oil, salt, and brown sugar.
- Roast on an unlined baking pan for 30 mins, stirring half way through.
- Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and chicken stock into a medium sized sauce pan.
- Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.
- Remove bay leaf
- Blend until smooth.
- Serve with optional ad-ins and a grilled cheese sandwich!
If you want to make this vegetarian, just use vegetable stock! Vegan? Sub butter for vegan butter and leave out the optional ad-ins.
A reader had success using an immersion blender right in their soup pot! So feel free to try that out instead of using a blender if you like 🙂