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.
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.
Just discovered your podcast a week ago.Iam hooked, it is excellent.
Do you mind if I ask what your occupation is, I am trying to guess, I thought, teacher, professer, radio host…
Anyhow I am excited o listen to each and every podcast, Iam binging on them right now.t
Thanks for sharing your expertise!
Love it.
Hi Bev–thanks for the kind comments! Glad you found the show and are enjoying it. I am a program manager at Oregon State University (not teaching, but administrative). I guess you could say that home cooking is my side gig! -Roger
Just discovered your podcast a week ago.Iam hooked, it is excellent.
Do you mind if I ask what your occupation is, I am trying to guess, I thought, teacher, professer, radio host…
Anyhow I am excited o listen to each and every podcast, Iam binging on them right now.t
Thanks for sharing your expertise!
Love it.
Hi Bev–thanks for the kind comments! Glad you found the show and are enjoying it. I am a program manager at Oregon State University (not teaching, but administrative). I guess you could say that home cooking is my side gig! -Roger