Oven Roasted Tomato Soup – Consuming European

This scrumptious recipe for home made oven roasted tomato soup with candy onions and garlic comes collectively rapidly and with little or no hands-on time—the right bowl of consolation on a chilly day!

Is there something extra satisfying than a scorching bowl of soup when the temperature dips? Every time my household’s in want of some heat within the type of meals, that is my go-to soup recipe. Extremely easy to make, this recipe for creamy tomato soup options roasted Roma tomatoes, Vidalia onion, and a whole head of garlic (don’t fear, the garlic mellows significantly through the roasting course of).

When you’ve got a surplus of tomatoes, this recipe can simply be doubled, and the completed soup frozen for future blustery days when consolation meals is sorely wanted.

Elements wanted to make this simple oven roasted tomato soup

• Roma tomatoes: Roma tomatoes are a well-liked selection for roasting because of their meaty interiors and comparatively low moisture content material. Select tomatoes which can be heavy for his or her dimension and are free from cracks or different blemishes.
• Vidalia onion: We’re going to quarter a single Vidalia onion and roast it with the tomatoes; this can add loads of pure sweetness with out the necessity for sugar.
• Garlic: This recipe requires a complete head of garlic, which will likely be roasted with tomatoes and onion. Don’t fear concerning the soup tasting too garlicky—the warmth will mellow out the sharpness and provides the garlic a gentle, candy taste.
• Additional virgin olive oil: A basic cooking oil for a purpose; I take advantage of EVOO at any time when I’m roasting greens.
• Broth: Use both hen or vegetable inventory for this soup; home made or store-bought will each work nicely.
• Heavy cream: This recipe requires 1/4 cup of heavy cream—that’s all you could create an excellent creamy and opulent tomato soup; the remainder of the creaminess is achieved by puréeing the roasted greens and inventory collectively. I like so as to add an extra splash of heavy cream in every particular person bowl earlier than serving.

Tips on how to make this creamy roasted tomato soup

1. Put together the tomatoes for roasting by slicing them in half lengthwise and arranging them on a baking sheet.
2. Add the Vidalia onion, quartered, and the entire head of garlic to the baking sheet with the tomatoes.
3. Drizzle the tomatoes, onion, and garlic with a liberal coating of olive oil and season with salt and pepper.
4. Roast the veggies in a scorching oven for about 40 minutes or till gentle and starting to char.
5. As soon as out of the oven, let the contents of the baking tray cool after which switch to a blender or meals processor, including the inventory earlier than mixing till easy.
6. Switch the blended soup to a big soup pot, stir within the heavy cream, and season with salt and pepper to style earlier than serving with home made croutons and an additional splash of cream.
7. Choices for mixing: Have a small blender? Work in batches or use a handheld stick blender to blitz the components straight into the soup pot.

Tips on how to make home made croutons

I like to high this simple roasted tomato soup with home made croutons utilizing day-old or barely stale sourdough or French bread (I additionally occur to suppose that in relation to croutons, the bread you may have accessible is sort of at all times the best choice!).

To make croutons, reduce bread into roughly 1/2-inch cubes. Add a beneficiant two tablespoons of olive oil to a big skillet after which the cubed bread. Toast the bread over medium-high warmth, stirring usually, till crispy and golden (this could take about 5 minutes). Season with a lightweight sprinkle of salt earlier than serving.

Use the croutons instantly or retailer leftovers at room temperature in an air-tight container for as much as per week.

How lengthy ought to the tomatoes be roasted for this soup?

Roast the tomatoes for not less than 40 minutes or till they start to interrupt down and char across the edges.

Which kind of tomato is greatest for roasting?

Roma tomatoes work greatest for this recipe due to their meaty texture and low moisture content material. If Roma tomatoes are unavailable, you may go for cherry or grape tomatoes.

Ought to the tomatoes be roasted reduce facet down or face up?

In the case of roasting tomatoes, each reduce facet down and face up will work nicely. Personally, I discover that it’s much less messy and that the tomato flesh stays extra intact (making it simpler to switch when cooked) once I place them face up on the baking sheet.

Is it higher to roast or broil tomatoes for this recipe?

Roasting the tomatoes over an extended time period brings out a pure sweetness and smokiness, including layers of nuanced taste to the completed soup. If, after roasting, the tomatoes haven’t taken on a charred look, you may at all times rapidly run them underneath the broiler to brown the tops. Simply keep in mind to take away the pinnacle of garlic earlier than broiling, as burnt garlic will give the soup an acrid style.

What are you able to serve with this oven-roasted tomato soup?

Pair this tomato soup with a basic grilled cheese sandwich (or attempt my recipe for Zapiekanka, a scrumptious Polish road food-inspired open-faced sandwich with mushrooms and cheese), a crisp inexperienced salad, a margarita pizza quesadilla, mozzarella sticks, or garlic bread.

Give these tomato-inspired dishes a attempt!

In quest of extra creamy soup recipes?

The Soup

• 1 lbs Roma Tomatoes About 15 tomatoes, reduce in half
• 1 Onion Candy, Vidalia, reduce in quarters
• 1 head Garlic Lower in half
• 1/2 cup Olive Oil Additional Virgin
• 21/2 cups Rooster Broth or Vegetable Broth
• 1/4 cup Heavy Cream
• Salt and Black Pepper to tast

Croutons

• 2 slices Sourdough Bread Lower into small cubes
• 2 tbsp Olive Oil Additional Virgin

The Soup

• Preheat the oven to 425 F

• Wash the tomatoes and reduce them in half.

• Peel the onion and reduce in quarters.

• Lower the highest of the garlic head.

• Place all of the greens on a baking sheet. Pour over the olive oil. Season with salt and pepper.

• Place the sheet within the oven and roast for about 40 minutes till the greens are roasted and barely charred.

• Take the baking sheet out of the oven, let it cool off barely, after which switch the greens to the blender.

• Add broth and mix till easy.

• As soon as it’s blended, add all the things to the soup pot and convey it to a boil. Decrease the warmth and cook dinner the soup for about 5 minutes. Add heavy cream; season with salt and pepper to style. Prepare dinner for one more 2-3 minutes.

Croutons

• Warmth up two tablespoons of olive oil within the skillet, add cut-up bread, and cook dinner, mixing usually till the bread will get cooked into crispy croutons (about 5 minutes).

Suggestions: For those who don’t have an enormous blender that may maintain all of the veggies and the broth, use whichever blender you may have and mix it in batches. You may also place all of the veggies and the broth within the pot and use a handheld blender.
 

Energy: 345kcal | Carbohydrates: 19g | Protein: 6g | Fats: 28g | Saturated Fats: 6g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 18g | Ldl cholesterol: 19mg | Sodium: 1663mg | Potassium: 333mg | Fiber: 2g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 2mg