Campbell’s Tomato Soup and grilled cheese were common in our house when the girls were growing up. Now that I’ve discovered homemade tomato soup, the canned stuff is out the door. I roast tomatoes all summer and freeze them for soup and sauces in the winter. The tomatoes I had frozen did not have garlic and onion in them, so I sautéed the onion in a little olive oil and added the garlic when the onions were brown. The end result was delicious. The soup was a little thick, so I added water to gain the consistency I like.
The perfect lunch or dinner for a snowy winter day!
Roasted Tomato Soup
- 3 lb. Roma Tomatoes (I used a variety of tomatoes from my garden)
- Olive Oil
- 1/2 small onion
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup milk or cream (I used Half and Half)
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons fresh basil (I used pureed frozen basil)
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- salt and pepper to taste
- Water or milk to thin the soup to your liking
- Preheat oven to 400 degrees.
- Line cookie sheet with parchment paper. Cut tomatoes in half, drizzle with oil. Add onions, garlic, salt and pepper.
- Roast for 40-50 minutes, until the tomatoes start to brown. (At this point you can freeze the tomato mixture for later or proceed with the recipe.)
- Scrape the tomato mixture into the blender and add the milk or cream, Parmesan cheese, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
- Serve immediately with grilled cheese for dunking. Yum!
Recipe adapted from thereciperebel.com