Homemade roasted tomato soup! Tomatoes, onions, garlic, and a little bit of carrot all pureed into perfection. A great cold-weather recipe that pairs excellently with cheese-stuffed bao.
And you were wondering what on earth you were going to do with those little cheese stuffed bao we learned to make on Tuesday. Pair it with roasted tomato soup, of course!
Grilled cheese and tomato soup is a staple “catch as catch can” dinner around here. It’s quick. It’s easy. Moderately healthy. And it’s amazing. And with the cold, blustery weather we’ve been having the last couple days, I don’t know whether I’m more excited about using bread and cheese as a vehicle for soup or just wrapping my hands around the hot bowl!
Why We Love It
For keeping us warm on cold nights. For reminding us of childhood comfort meals. And being the reason that grilled cheese goodness exists. For being extra creamy, roast-y-toast-y, and tomato-y as all good tomato soups should be.
How to Make Homemade Roasted Tomato Soup
- Chop the tomatoes, onion, and garlic, and grate the carrot.
- Rub the veggies with bacon fat.
- Roast the veggies to get all that extra flavor.
- Puree until smooth.
- Finish with broth, cream, and fresh basil.
- Serve with grilled cheese stuffed bao!
Roasted Tomato Soup FAQ
Yes! Though I’ll note that different kinds of tomatoes vary slightly in flavor. Cherry and grape tomatoes will be slightly sweeter. Orange and yellow tomatoes with be slightly milder flavor than red tomatoes. Heirloom tomatoes have a more intense flavor than roma tomatoes. Heirloom tomatoes release more juices than roma tomatoes. BUT. Before that info dump makes you panic. Tomato soup is VERY flexible. Taste as you go. Wish it were sweeter? Add some honey or more carrot next time. Wish it was creamier? Add more cream!
Some ovens run hotter than others. While a little char is a nice addition to the flavor, it is not necessary. The key is watching for when the tomato skins start to wrinkle and they’re starting to release juices. Those are good indications that the tomatoes are soft enough to puree.
Nope! An immersion blender or reliable blender should break down all the tomato peels.
If you make this roasted tomato soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made!
mikaela | wyldflour
Serves 4
Roasted tomato soup filled with harvest veggies, a dose of bacon fat, and a hint of basil!
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 2 Tbsp bacon fat
- 1 large carrot, peeled and finely grated
- 1 onion, peeled and quartered
- 6 large heirloom tomatoes or 8 on-the-vine tomatoes, quartered
- 1 10 oz/283 g package cherry tomatoes, halved
- 4 cloves garlic
- 1/2 tsp salt
- black pepper to taste
- 1/8 tsp crushed red pepper flakes
- 1/2 cup chicken broth
- 1/2 to 1 cup heavy cream
- 1/2 cup fresh basil, finely chopped
- 3/4 tsp salt
- 2 Tbsp olive oil
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In an oven-safe pot or dutch oven, toss the bacon fat with the carrot, onion, tomatoes, garlic, 1/2 teaspoon salt, pepper, and crushed red pepper flakes together. Roast the vegetables for 35 minutes until the tomatoes begin to char and release their juices. Remove from oven and let cool slightly. Then, puree the vegetables using an immersion blender or by removing scoops to a regular blender and then returning them to the pot.
- Place the pot over medium heat. Add chicken broth, fresh basil, 3/4 teaspoon salt, olive oil, and 1/2 cup cream. Add up to another 1/2 cup cream if you want an extra creamy tomato soup. Cook over medium heat for 5-10 minutes until warmed through.
- If you want to serve with grilled cheese bao, make or reheat cheese bao until warmed through. Lightly butter the top and bottom of each bao and sprinkle with garlic salt powder. Grill lightly in butter in a frying pan, pressing the bao with the back of a spatula. Grill until lightly browned.
- Serve the soup with a side of bao and enjoy!
Notes
Tomatoes vary by size, weight, sweetness, etc. Don't be afraid to play with this recipe by adding extra tomatoes, lightening up on the cream, or adding some extra herbs!
You can use 1 Tbsp basil paste in place of the fresh basil.
Leave a Reply