It’s the end of summer (can I get an amen?!?). My garden is slowly petering out, and I’ve made just about all the salsa I’m going to make this year. With the last tomatoes coming in, I decided to try a fancy-schmancy roasted tomato soup recipe. It just looks and sounds fancy, but it’s actually super easy!
We’re starting to get a few chilly nights. I’m slowly transitioning to fall foods, and grilled cheese and tomato soup is one of my favorite meals. If you’re looking for a way to use up the last of the tomatoes from this season, I highly recommend this soup. It’s the perfect transition to fall!
Roasted Tomato Soup
Roma tomatoes – approximately 8 cups? I sliced them in half and filled a half-sheet pan.
1 onion, peeled and quartered
3 large cloves of garlic, peeled
4 C. water
1/2 t. cumin
1/2 t. paprika
1 t. thyme
1-2 t. salt
1/2 C. cream
1. Preheat oven to 400 degrees. Wash tomatoes, cut in half and place cut side up on a large baking sheet. Add onion and garlic on top, then roast for 45 minutes.
2. When the tomatoes are done, carefully scrape the hot tomatoes, onion and garlic into a large pot. Pour water over top, then blend with an immersion blender* until very smooth.
3. Stir in the spices – start with 1 t. salt, adding more as needed. Cook over medium heat for 30 minutes.
4. When ready to serve, turn off heat and stir in cream. Serve hot, preferably with grilled cheese sandwiches.
*If you don’t have an immersion blender, you can do this in two batches in a regular blender. If you plan on making many soups this fall and winter, an immersion blender is a great kitchen tool to have, and they are fairly inexpensive.
Notes:This soup freezes well. However, if you plan on freezing it, do not add the cream until you reheat the soup to serve.
Yield: 6 C. soup
Adapted from The Smitten Kitchen.
Do you still have fresh tomatoes?