Roasted Tomato Soup
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: 5 servings 1x
- 6 pounds of tomatoes on the vine
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 2 cloves of garlic, minced
- 1/4 cup heavy cream
- Heat your oven to 475 degrees
- Slice your tomatoes in half and place them cut side down on a baking sheet (I was able to squeeze them all onto one, but it was a tight fit)
- Drizzle the tomatoes with olive oil and sprinkle with salt and pepper
- Roast for 30 minutes
- Remove the tomatoes from the oven, and transfer (carefully!) to food processor and puree in batches. I got mine pureed in three batches and transferred each batch to a large bowl until ready to add to the soup. Make sure you’re pureeing the tomatoes along with the juice that accumulates in the baking pan while roasting
- Meanwhile, add a little olive oil to a soup pot over medium high heat
- Add your onions, carrots, celery, and garlic and season with salt and pepper. Saute until the onions are translucent and softened
- To this, add your tomato puree
- Bring to a boil, reduce to a simmer, and simmer for 30 minutes
- When your thirty minutes are up, puree the soup with an immersion blender (stick blender). You can use a food processor or regular blender, but an immersion blender is so much easier and cleaner!
- Remove from the heat and stir in your heavy cream
- Season to taste with salt/pepper and serve!
- *Tip – tomatoes have a lot of acid, and some people like a less “tart” tomato soup. If you try the soup and want to tone down the tartness/acidity a bit, add one small spoonful of sugar at a time, stirring and tasting in between each. Continue to do so until it is right where you want it.*