Roasted Tomato Soup

I LOVE TOMATO SOUP. Campbell's tomato soup and grilled cheese sandwiches has always been my favourite quick 'n easy comfort meal. The other great thing about the meal: it is often made by my husband. So really, it can't get much better.

The only problem: I don't like buying or eating store-bought canned soups. Not only do some soups have unpronounceable ingredients, but the amount of added sodium is ridiculous. The other unappealing aspect of canned tomato soup specifically is that the acid from the tomatoes really brings out the nice metal taste of the can. Mmm mmm good!

So, I finally decided I would no longer buy my beloved canned tomato soup (I had stopped buying other canned soups eons ago, but just couldn't part with my tomato soup!)

As luck would have it, just after we got cable at our house, I was watching the Food Network and there was a Roasted Tomato Soup recipe shown on 'Ten Dollar Dinners.'

I made it last week and it was yummy. It definitely tasted different than the "fake" tomato soup I grew up eating but it was wholesome, warm, and comforting nonetheless. I didn't take any pictures, but it's super simple to make!

So here's the recipe from the Food Network:

Ingredients

  • 8 Roma tomatoes, cut in half lengthwise
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plus 1 tablespoon water, divided
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried herbes de provence (I didn't have any so I used some italian herbs I had on hand)
  • 2 cups chicken or vegetable stock
  • Sour cream or olive oil, for garnish (optional)

Directions

Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper (I didn't line mine and they came off the sheet easily) In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour. Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly. Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly. In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.

Next time I make this, I will be making a double batch to freeze some! This amount yielded enough to feed 4 of us with a sandwich on the side.

HealthTaryn Nergaardfood