It’s soup season! Here’s to hoping for many more soup posts in the future. I received a last big bunch of tomatoes from cookers so I decided to make a roasted tomato soup. I used Sunny Anderson’s and Molly Yeh’s recipes for some inspo and here is how it went. I wanted to have a roasted tomato soup as Sunny did, but I used Molly’s for some season/flavor inspo.
I started by preheating the oven to 400 and lining a sheet pan with parchment paper. I drizzled EVOO and added salt, pepper, thyme, sage and basil. Next I sliced the tomatoes, onions, peppers and some of the bigger garlic cloves. Placing them all face down and spread out on the sheet pan. I placed the tomatoes or peppers over the garlic so they wouldn’t burn. I drizzled EVOO and season the other side more and then roasted everything for about 40 minutes.
I placed everything in a blender – the great thing about lining with parchment paper was it was a quick and easy transfer. I added parmesan cheese and the blended until smoothed. I tasted it, seasoned it a bit more with salt and pepper and then enjoyed!
Next time, I need more tomatoes because it only made one helping of soup and that was not enough! LOL I also want to use more fresh herbs rather than the dry and seasonings. I think maybe next time I will add some cream or milk to make a creamier soup! Overall it was delicious, I would make it again and I would recommend!
Do you have a favorite tomato soup recipe, because I’d love to try it!
Live to Eat,
One thought on “Roasted Tomato Soup”
I bet this would go great with a grilled cheese. My favorite soup is chicken pot pie 🙂
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