Roasted Tomato Soup

Roasted Tomato Soup Recipe

I picked up my mystery box the other night, and it was no joke. So heavy, I suspect it weighed in the thirty pound range. It was overflowing with a rainbow of produce - little gem lettuce, Hungarian spicy peppers, lacinato kale, Danish carrot beets, minicor carrots, tomatoes, sweet peppers, chard and scallions. Hidden beneath the rest of it, at the very bottom, so as not to crush the rest of her leafy neighbors, was a hefty rouge vif d'estampe pumpkin the color of a fiery sunset. Plenty to keep the kitchen lively in the coming week. We started by reaching for the tomatoes - slicing them, dicing them, snacking on them raw. That said, we still had plenty that needed to be used up. I thought of the roasted tomato soup in Super Natural Cooking, fired up the oven, and started slicing. It's quite simple, just a handful of ingredients, the majority of which are sliced and roasted to the point of browning and/or collapse. Puree, season with a kiss of smoked paprika, and enjoy. That's it.

Tomato Soup Recipe

I tweaked the recipe a shade from the original by saving a few of the roasted tomatoes from their fate with the hand-blender, which added a bit of rustic texture to each bowl. I like this soup heated, but you can serve it hot, cold - whatever the weather calls for. And you can do it a day or two in advance if need be, it keeps well.

For those of you who missed it, I also wrote in more depth about Mystery Thursdays here.

Roasted Tomato Soup Recipe

5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 - 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika

Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.

Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.

Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.

Serves 4.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Can smaller grape-like tomatoes be used with success?

    Anonymous
  • One of my favorite soups ever! And I love the picture, it does the soup ever so much justice!

    Level 20 Bard
  • Kitt: Have you done fried green tomatoes? Not the most healty thing on the block, but oh so good. Slice your green tomatoes fairly thin, somewhere between 1/8 and 1/4 inch thick. You might want to try a couple different widths to find out what works best for your taste. Dredge in a mixture of seasoned cornmeal and flour, approximately equal parts and pan fry or deep fry just long enough to brown. Remove from heat, add additional salt/pepper as desired. Definately a treat in my household!

    Ariane
  • I was looking forward to a photo of the "hefty rouge vif d'estampe pumpkin the color of a fiery sunset". Don't hold out on us, please!

    Denise
  • The soup sounds delicious. I'm also looking forward to hearing what you do with the pumpkin, Heidi!

    Holly
  • Oh, wow, this soups looks fabulous! I love what roasting does to the flavors of vegetables (and chicken and pork tenderloin and more) - but now the weather is begging for hot soups. I'm looking forward to putting this on the table sometime very soon.

    Haley W.
  • I made this soup a few months ago and botched it by using too much liquid and tomatoes that were too small. To save the texture and flavor, I blended in about /2 a cup of toasted walnuts. With the help of a very good hand blender, it worked really well. I have not made a recipe from SNC or the website that has not been excellent, unless it was my fault from overcooking!

    Snowmeg
  • Re: bouillon, I use the Better Than Bouillon, and it's good. I particularly like it for recipes just calling for a cup or so of broth. However, for recipes calling for 3+ cups of broth, I prefer Imagine Organic "No Chicken" Broth.

    Liz
  • I love the sweetness and depth of flavor of roasted tomatoes, so this soup is right up my alley! I'm sure this soup could also be turned into a wonderful pasta sauce by omitting the stock and replacing the smoked paprika with a little rosemary.

    Ric
  • Okay, first of all, this mystery box concept sounds life-changing. It looks like the person who does it can't meet the huge demand... someone else want to start something similar in my neck of the woods? Secondly, stick blenders rock my socks. The possibilities are endless!

    Laura
  • Oh hello tomato soup recipe! You're exactly what I was looking for to use up things in my own mystery box....

    Megan
  • I've been reading this blog for awhile, and I love your recipes. I haven't made any yet, but this one is the one I will start with. My favorite part of all your recipes is your introduction. Thanks for making cooking sound like so much fun!

    Pamela Witte
  • Roasted tomatoes everywhere! It's funny to see how certain foods seem to crop up in batches on a bunch of blogs at once. (The last one I noticed was macarons.) I love to see how everyone puts their own twist on it. I roasted a big batch to use as a base for pasta sauce. That soup looks yummy. I may try it later this fall with garden tomatoes that I've frozen. Any ideas for green tomatoes? I'm sure to have a huge batch to rescue when the first frost comes.

    Kitt
  • Oh I love roasted tomato soup, and your pictures are beautiful. Thanks, one more time!

    Flo Makanai
  • I've never roasted my own tomatoes...I'll have to try it. Much cheaper than buying them and tastier!

    Fit Bottomed Girls
  • This is how I make Sauce with tomatoes i grow, for the sauce I don't quite Puree' the tomatoes, and I add organic Paste to help add some body. delicious sounding soup!

    nate
  • How bizarre - I just made the same soup form your book too - and Michelle, fyi, there's a great organic no-added-anything powdered bouillon here in the UK called Marigold that we all swear by - tastes delicious, weighs nothing and no added nasties, so while I don't want to turn this, my favourite foodie blog site into an ad campaign, I really do recommend it!

    Debbie Taffler
  • Most beautiful bowl of tomato soup I've ever seen. Move over, Campbell's!! ;-)

    VeggieGirl
  • Funny, I just made this soup from your book the other night for the first time! Very, very easy and delicious. I like the technique in general, of roasting veggies and then blending into a soup. About vegetable stock: it's expensive to buy, heavy to carry, takes too much time to make it if you don't have some frozen, and bouillon just seems out of the question health-wise! I found an alternative just in time for this soup called Better Than Bouillon and think it might be a good compromise for my kitchen... open to other ideas as well! http://www.amazon.com/Better-Than-Bouillon-Vegetable-Base/dp/B00016LA9S

    Michelle @ What Does Your Body Good?
  • A perfect soup for this time of the year. Reminds me very much on a soup my grandmother used to make :)

    Marija
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