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Easy slow roasted tomato soup is the ultimate comfort food. Tomatoes, garlic, onion, and spices are slowly roasted in olive oil and a touch of balsamic vinegar until you are left with an incredible creamy soup rich with deep tomatoey flavor. Pair it with gooey grilled cheese sandwiches or crisp cheesy toast for the perfect weeknight meal.
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No Cream Required
In every tomato soup recipe I’ve made, the addition of cream disappointed me. It mutes the pure tomato flavor, and is almost too rich. Sourdough bread crumbs and a healthy helping of gooey melty cheese create a delightfully thick and creamy soup without watering down the pure tomato flavor. I chose sourdough specifically because of the delicious tang you get, but if you don’t have any, you can also try a slice of normal bread (maybe avoid any loaves with seeds). Slow roasting the tomato soup reduces the amount of liquid and also gives some amazing nuanced flavors to this childhood favorite. It’s tomato’s answer for a cozy winter hug!
You Like Tomato and I Like Tomato (Same difference)
I’m no culinary expert, but I’ve tasted my fair share of canned tomatoes. Hands down, my favorite tomato can brands are San Merican Tomatoes or Pomi. Since this is a very tomato-centered meal, I recommend using a good brand that is meaty, rich and isn’t too watery. Honestly, any canned tomato brand works, but some may have more concentrated flavor than others. Let your taste buds decide!
I’ve made lots of tomato soup from scratch with fresh tomatoes, but I honestly feel like canned tomatoes are the unpretentious, down-to-earth ingredient we all need for the perfect bowl of homey nostalgia. Also, who’s got time to sit and hand peel a bunch of tomatoes??? I certainly don’t! I love to make fiddly, fussy things, but tomato soup is not worth the hassle.
Step By Step Instructions
Step 1:
Toss the garlic cloves and onion in a little olive oil, balsamic vinegar, salt, and pepper. Wrap them up in aluminum foil, and roast the onion and garlic at 450 degrees for about 30 minutes. You will be left with fragrant roasted garlic and onions slightly caramelized from the balsamic vinegar.
Step 2:
Add the spices, tomatoes, chicken broth, and sourdough crumbs to your roasted alliums and return to the oven. Roast everything for another 45 minutes. Slow is the way to go!
Step 3:
Blend the soup using a blender or immersion blender until the soup is completely smooth and deliciously thick. If you like your soup a little chunky, reserve a cup of the soup prior to blending. Just make sure the onions and garlic are completely blended. Add the cheese and stir until melted and combined. If you want to make sure the cheese is thoroughly combined, blitz it one more time in the blender. Plop in the butter and season with salt and pepper to taste. Serve and enjoy!
Let it Snow!
When the weather outside is frightful, but the fire is so delightful. And since there’s no place to go…. Eat some soup, make hot cocoa, and let it snow!!!
Easy Slow Roasted Tomato Soup
Ingredients
- 4 garlic cloves (still in their skins)
- 1/2 small sweet onion cut in half
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 28 oz crushed or diced tomatoes Choose a brand like San Merican or Pomi
- 2 cups chicken broth
- 1/4 tsp smoked paprika
- dash red pepper flakes
- 1/4 tsp parsley
- 1/4 tsp basil
- 1/2 tsp Italian seasoning
- 1 slice of sourdough bread (remove the crust)
- 1/4 cup Fontina or Havarti cheese
Instructions
- Preheat the oven to 400℉. Drizzle half of an onion and garlic cloves in olive oil, balsamic vinegar, salt, and black pepper. Wrap loosely in foil, place in a roasting pan or cast iron skillet, and roast for 30 minutes. Once roasted, remove the garlic cloves from the garlic skin and pour the roasted garlic, onion, oil, and vinegar into the roasting pan.
- Remove the crust from the slice of sourdough and break the bread into crumbs. Add the tomatoes, Italian seasoning, paprika, red pepper flakes, parsley, basil, Italian seasoning, chicken broth, and sourdough crumbs to the roasted garlic/ onion mixture. Roast for another 45 minutes until the soup is bubbly, and slightly reduced.
- Using a blender or immersion blender, blitz the soup until it is completely smooth and creamy. Return to the pan. Add the cheese and stir until melted and fully combined. If you want to make sure the cheese is fully combined, blend it one more time. Add 2 tablespoons of butter and still til melted. Add salt and pepper to taste. Enjoy with some grilled cheese sandwiches or cheesy toast.
