Roasted Tomato Soup – the secret to perfect homemade tomato soup! Slow roasting the tomatoes brings out their sweetness and intensifies their flavor.
Fall is here! And just like that our warm, salad eating, sunshine soaking, shorts wearing summer days are coming to an end.
I caught myself morning the loss of summer, but then I realized one VERY important thing.
Fall doesn’t just come rolling in with crisper mornings, crunchy leaves, and pumpkin picking. It comes with COMFORT FOOD!
Much like this Roasted Tomato Soup.
It is steamy, heartwarming, and packed to the brim with tomato flavor.
Move over canned tomato soup, this soup has that smack-you-in-the-face-it’s-so-good fresh-picked tomato flavor!
Slow roasting the tomatoes in the oven before adding them to the soup pot intensifies their flavor and increases their sweetness. It’s a simple trick that really elevates this soup, making it stand out from the crowd.
It makes this comfort food even more comfortable. Is that even possible?
Allow me to convince you with a steaming bowl of this luscious and flavorful soup.
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Roasted Tomato Soup – the secret to perfect homemade tomato soup! Slow roasting the tomatoes brings out their sweetness and intensifies their flavor.
Ingredients
- 5 lbs tomatoes
- 1 bulb of garlic
- 1 1/2 tablespoons olive oil
- 1 medium white or yellow onion, diced
- 1 1/2 tablespoons Italian seasoning
- 4 cups vegetable stock
- 1 (15)oz can tomato sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 400 degrees. Quarter or half the tomatoes depending on their size and place them on a baking sheet that has been coated with cooking spray. Cut of the top of the garlic bulb, exposing the heads of the individual cloves. Wrap in foil and place on the baking tray with the tomatoes. Roast for 45 minutes until the tomatoes are caramelized and have shrunk in size.
- Heat the oil over medium heat in a medium sized stock pot or Dutch oven. Once the oil is warm, add in the onion. Cook over medium head until the onion is translucent, about 5 minutes. Add in the roasted tomatoes and Italian seasoning.
- Unwrap the garlic and squeeze it into the pot. The soft roasted cloves should slide right out once you give the bulb a squeeze.
- Add in the vegetable stock, tomato sauce, nutritional yeast, and sugar. Bring the mixture to a simmer. Cook at a simmer for 10 minutes until the flavors have intensified and the soup has thickened up a bit. Season with salt and pepper.
- Allow the soup to cool for a few minutes. Using an immersion blender, blend the soup to achieve a silky smooth texture. If you don’t have an immersion blender, a food processor will work too. Bring the soup back to a simmer and then ladle into bowls. Serve and enjoy!
Keywords: dairy-free, egg-free, gluten-free, grain-free, nut-free, vegan, healthy, Fall, Winter,
Hailey Davis says
This looks so delicious! I never would have thought of chickpea croutons, can’t wait to try it!
Laurel says
Thank you! You will have to let me know what you think once you give it a try :)