Roasted Tomato Soup

By January 12, 2016 Recipes, Soup 6 Comments

I bet if you mention tomato soup to any of your peers they will break out in a smile.  I take this to friends that are sick or just need to cheer up.  It really can perk up the worst of colds or make heartbreaks bearable for a few moments.

I like to roast my own tomatoes but in a pinch the fire roasted tomatoes will do. This recipe is so versatile. You can serve the soup ungarnished or I like to finish it with a bit of goat cheese and pesto.  The possibilities are endless. Once you master this recipe, you will be a hero to your family, friends and yourself.


Roasted Tomato Soup
  • 3 28 oz Cans os Whole Peeled Tomatoes
  • 3 Tablespoons of Brown Sugar
  • 4 Tablespoons of Butter or Olive Oil
  • 1 Medium Onion, finely chopped
  • ¼ Cup of Tomato Paste (I like the spicy kind)
  • ¼ to ½ Teaspoon of Smoked Paprika to taste
  • 3 -4 Tablespoons of flour (gluten free flour works great here)
  • 3-4 Cups of Chicken Stock
  • 2-4 Tablespoons of vermouth or sherry to taste
  • Salt, Pepper and/or additional paprika to taste
  1. Preheat the oven to 400 degrees. Drain the canned tomatoes reserving the juice. Trim the tomatoes and add them to a mixing bowl. Sprinkle the brown sugar over the tomatoes in the bowl and mix well. Spread the tomatoes evenly over a foil lined baking sheet. Bake in the oven until browned on the edges, about 20 to 30 minutes. Remove from the oven and set aside to cool.
  2. In a heavy bottomed pan, heat the butter or olive oil. Add the onion and sauté until it softens. Reduce the heat to low and whisk in the tomato paste and ¼ teaspoon of the smoked paprika. Cook and stir until it the tomato paste is evenly incorporated. In a small measuring cup put about ½ cup of the chicken stock, whisk in the flour then pour it into the pan with the onions and tomato paste over low heat. Cook and stir, gradually adding another cup of the chicken stock.
  3. Remove from heat, add the roasted tomatoes and another cup of chicken stock. Pour the mixture into a blender and blend until smooth (alternatively, use an emulsion blender in the pot, blend until smooth). Return the mixture to the pan, adding the remaining chicken stock. Heat over medium heat until it reaches a boil, reduce heat to low. Pour enough of the reserved tomato juice to reach the desired consistency, add in the vermouth or sherry, season with salt, pepper and additional paprika, if desired. Simmer over low hear, whisking constantly for 10 minutes. Taste, adjust seasoning and serve warm.


Leave a Reply

Rate this recipe: