I have been wanting to make homemade tomato soup for a long time, but I could never find a recipe that just said, “make me!” This recipe from Kayotic Kitchen finally spoke to me! Roasted tomatoes, veggies, basil, parsley…..yum. It was very easy, and the roasted tomato flavor really comes through and takes the sharpness out of the tomatoes to give it a warm, hearty flavor.
Roasted Tomato Soup
2 pounds plum tomatoes
2 tablespoons butter
1 large onion, coarsely chopped
5 garlic cloves, minced
2 celery stalks, coarsely chopped
1 large leek, white part only, coarsely chopped
1 medium carrot, coarsely chopped
8 cups water
3 vegetable bouillon cubes
1 (3-ounce) can tomato paste
handful fresh basil
handful flat-leaf Italian parsley
olive oil, for tomatoes
salt and pepper, to taste
Preheat oven to 400°F. Quarter the tomatoes and place them skin side down on a roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 35-40 minutes.
Meanwhile, melt the butter over medium-low heat, and add in the onions, garlic, celery, leek, and carrots. Cook until the onions are translucent, but do not brown – it will give your soup an odd flavor.
Pour in the water. The tomatoes should be done by now, so add them to the rest of the veggies (be sure to add the yummy dripping from the roasting!). Add the tomato paste, bouillon cubes, and fresh herbs. Bring to a boil, then reduce heat and simmer for 30 minutes.
Using an immersion bender, blend the soup as little or as much as you want. I personally like soups that are a little chunky (kind of like salsa or gazpacho), but if you prefer yours silky smooth, go right ahead! Sprinkle some fresh parsley or basil on top of your soup and enjoy!
I hope you are doing well. I had a birthday this past weekend, and I got some new recipes to try out! For starters, I made a yummy corn and tomato salad yesterday for lunch. It was really fresh and is the perfect salad for summer. It’s good for you too with all of the veggies in it! Try it out for lunch today:
Tomato and Corn Salad
1 can golden corn, drained
1 tomato, coarsely chopped
2 tablespoons fresh lemon juice (or lime if you prefer)
2 tablespoons fresh basil, torn into pieces
1 tablespoon extra virgin olive oil
salt and pepper, to taste
Mix all ingredients together and serve at either room temperature, or after chilling in the fridge for 30 minutes.
I’ve been wanting to find a good recipe for tomato soup for a while, and I finally came across one from Giada de Laurentiis. I changed it up a lot, because it didn’t actually use any tomatoes! I love the chunkiness of tomatoes in soup – it just adds a freshness and a sense that you’re actually eating a satisfying meal (I really don’t like the soups that are just liquid). Hope you enjoy it!
Chunky Tomato Soup
3 tablespoons olive oil
2 carrots, peeled and chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (I used Newman’s Own)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
2 cups tiny shells pasta (any small pasta will do)
1 vine ripened tomato, grated into the soup
1 (14-ounce) can petite diced tomatoes
1 (28-ounce) can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
fresh basil, chopped
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Meanwhile, cut the vine-ripened tomato in half. Once the 2 minutes are up, hold a hand-grater over the soup pot and grate each half of the tomato into the pot. Only the skin will be left. Add the rest of the ingredients and simmer for 10 minutes. Ladle into bowls, top with fresh chopped basil, and serve.