Roasted Tomato Soup

Roasted Tomato Soup is amazing with peak season tomatoes, but you can also use this recipe to magically transform your standard grocery store plum tomatoes into something really fabulous.

This recipe makes a biiiiiig batch, but have no fear. You can freeze it so that the next time you want this oh-so-delish soup it's all ready for you.

We serve this soup with grilled cheese panini, natch!

This is always a hit when the weather is chilly willy. It's got wonderful flavor!

Roasted Tomato Soup

Makes 8 servings

For roasting the tomatoes:

2 pounds plum tomatoes, cut in half

3 Tbsp. olive oil, 

1/2 tsp. salt, plus more to taste

1/4 tsp. fresh ground black pepper

For the rest of the soup:

2 Tbsp. unsalted butter

2 Tbsp. olive oil

1 large onion, chopped

4 garlic cloves, minced

2 Tbsp. unsalted butter

Pinch of sugar

Pinch of red pepper flakes

1/2 tsp. dried thyme

1 28 ounce can pureed tomatoes (I like Cento)

1/2 cup white wine

4 cups vegetable or chicken broth

2 cups water

Salt and pepper to taste

1/4 cup 1/2 and 1/2

15 fresh basil leaves, chiffonade

Preheat the oven to 400 degrees Fahrenheit.

Place cut tomatoes on baking sheet. Drizzle with 3 Tbsp. olive oil, 1/2 tsp. salt and 1/4 tsp. fresh ground pepper. Toss and distribute evenly on baking sheet. Roast for 45 minutes. Remove from oven and set aside to cool slightly.

Pre-roasted tomatoes

Post-roasted tomatoes

In a large soup pan over medium high heat, melt 2 Tbsp. olive oil and 2 Tbsp. butter. Add chopped onion. Saute for five minutes until translucent. Add garlic, red pepper flakes and dried thyme. Cook for a minute. Add can of pureed tomatoes, white wine, broth, water, roasted tomatoes, basil, pinch of sugar and salt and pepper to taste. Bring to a boil, then simmer partly covered for 45 minutes. 

Remove pot from heat. Cool slightly. Puree with an immersion blender, or transfer soup in batches to a standard blender and puree until smooth. If using a standard blender, you may need to do this in batches. Return pureed soup to soup pot. Check for seasoning. Swirl in 1/2 and 1/2. Garnish with more basil leaves if desired.

Fully cooked soup!

Smooth and silky post immersion blender

With a little swirl of 1/2 and 1/2.

Perfect pairing: Grilled cheese panini

Roasted Plum Tomatoes and Garlic

Tomato season is just about wrapping up. Here is an amazing recipe to use up those delicious plum tomatoes we get our hands on in Jersey. You can also make this easily with small round tomatoes. Simply cut them in quarters.

This dish is a perfect side for roasted meats, cutlets or fish.

When I made this last, I used round tomatoes. I also used dried oregano as I didn't have fresh. I sprinkled the oregano on the tomatoes before baking.

I finished mine with my fresh basil leaves. They aren't listed in the recipe, but they are a nice bright touch right before serving.

It smells soooooo good in the oven.

Roasted Plum Tomatoes and Garlic
Serves 4
From "The Italian Cooking Encyclopedia"

8 plum tomatoes, halved or 4 small round tomatoes, quartered
12 garlic cloves
1/4 cup extra virgin olive oil
3 bay leaves
salt and freshly ground pepper
3 Tbsp. fresh oregano leaves, to garnish; or 2 tsp. dried oregano sprinkled over tomatoes before roasting

Preheat the oven to 450 degrees Fahrenheit. Select an ovenproof dish that will hold all the tomatoes snugly in a single layer. Place the tomatoes in the dish and push the whole, unpeeled garlic cloves between them.

Brush the tomatoes with the oil. Sprinkle with black pepper. Sprinkle with dried oregano, if using. Bake for about 45 minutes, until the tomatoes have softened are sizzling in the pan. They should not be charred around the edges. Season with salt and black pepper. Garnish with fresh oregano and fresh basil if desired.

Please note: The Jersey Girl uses dried oregano only, not fresh. The Jersey Girl removes the bay leaves before serving. She also garnishes with fresh basil before serving.