There comes a time in every home cook’s life when they choose to move beyond a traditional (and usually boxed or canned) preparation of an all-time favorite in order to develop their own scratch-made take on the dish. For some it’s boxed mac and cheese, for others it’s spaghetti sauce that comes in a jar. For me, it’s tomato soup out of a can.
Many of you probably remember fondly back to the days of hovering over a bowl of Campbell’s Tomato Soup with a gooey grilled cheese sandwich in hand, ready to dive in to full comfort food meditation mode. There really isn’t anything quite like a good tomato soup on a chilly day. It’s time to take the tomato soup back into our hands with this home-made version that is absolutely nothing like the stuff that comes in the can. Yes it’s more work, but then we are home cooks, and not just “home eaters,” right?
Here’s what this dish essentially comes down to: Some roasted tomatoes and carrots, combined with sauteed onions and basil, some water and then pureed until smooth. It’s not a difficult recipe to prepare, but it does have several moving parts. This is also a great recipe with which to experiment and add your own twists. A wide variety of vegetables could be paired with the tomatoes for something different, and changing up the spices would create many new angles on this classic dish. I’ll post the recipe right after the pictures.
Roasted Tomatoes, carrots, and garlic for the flavor base for this delicious soup.
Roasted Tomato Soup and Croutons – feel free to serve with your favorite grilled cheese or chewy bread!
Roasted Tomato Soup
Print Recipe
There is absolutely no soup in a can that comes close to this thick, rich roasted tomato soup. Serve it with a gooey grilled cheese sandwich or a hunk of chewy Italian bread. Two optional ingredients take this dish up a level; the curry powder adds and underlying warmth to the soup while the cream rounds out the consistency.
Servings
Prep Time
4People
20Minutes
Cook Time
Passive Time
60Minutes
30Minutes
Servings
Prep Time
4People
20Minutes
Cook Time
Passive Time
60Minutes
30Minutes
Roasted Tomato Soup
Print Recipe
There is absolutely no soup in a can that comes close to this thick, rich roasted tomato soup. Serve it with a gooey grilled cheese sandwich or a hunk of chewy Italian bread. Two optional ingredients take this dish up a level; the curry powder adds and underlying warmth to the soup while the cream rounds out the consistency.
Preheat your oven to 450 degrees F. In a large bowl combine the tomatoes, carrots, garlic, 2 tbsp olive of the oil, balsamic vinegar, salt and pepper. Mix together well to coat vegetables.
Spread the prepared vegetables in a single layer on a non-reactive baking sheet. Roast in the oven about 30 minutes, or until carrots begin to caramelize and the tomatoes develop dark spots. Remove from oven.
In a large saucepan on medium heat, saute the onions in the remaining olive oil until soft. Add the roasted vegetables, basil, water, curry powder (if using). Bring to a boil and reduce heat. Simmer for about 10 minutes until well heated through.
Transfer mixture to a blender and puree until smooth. You can also use a hand-held immersion blender to process until smooth as well. If using, add half and half cream during the last few seconds of blending to incorporate. If you like your soup thinner, add a little water while blending until you achieve your desired consistency.
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