Roasted Tomato Soup

1 Aug

Yesterday, baby woke up from his nap and was making it very clear that he wanted to be picked up. Problem was, I was busy cleaning up a rather large pee accident and couldn’t get him just yet. I noticed my four year old head upstairs and a minute later, baby quieted down. When I finished up, I headed to the nursery and found her standing by his crib, singing him a song with her finger stuck in his mouth. She was my thumb sucker, so to her, a finger to suck on is the answer to all the world’s problems. And it worked! And it was so sweet…until she woke up in the middle of the night with a fever and sore throat. A little trip to the doctor, and we’re nursing a case of good ol’ strep throat. Sigh. Suddenly that finger in the mouth is causing me stress. Here’s hoping that good intensions kill germs.

So, it’s a get-well-soup kind of day. I’m not really a huge fan of tomato soup – I guess I should say canned tomato soup. Bleh. But I got talked into some tomato soup at Zupas one time and loved it! This Roasted Tomato Soup is the closest I’ve gotten to that – it has a nice, hearty flavor that screams Fall (I know it’s only August, but good soup is good soup…crank up the a/c and pretend it’s cold out).  Super yummy with grilled cheese sandwiches!



6 cups (3 pints) cherry tomatoes

3 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

2 Tbsp butter

2 garlic cloves, minced

1 cup chopped onion

1 can (28 oz) diced tomatoes

4 cups chicken broth

1/2 tsp thyme

1 cup whipping cream

Heat oven to 400^F. On a baking sheet, combine cherry tomatoes, 2 Tbsp olive oil, and salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35-45 minutes.

In a large pot, heat the butter and the remaining Tbsp of olive oil over medium heat. Add the garlic and onion and saute until softened – about 6 minutes. Add the canned tomatoes with their juice, broth, thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.

Using a food processor or blender, puree the soup until it’s smooth. If pureeing while hot, make sure you only do small amounts at a time and hold the lid on with a large towel or hot pad – the steam will make the lid pop right off! Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming.

One Response to “Roasted Tomato Soup”


  1. Cheeseburger Casserole | keepanopenmouth - September 17, 2013

    […] 1 can tomato soup (or equivalent measure of Roasted Tomato Soup) […]

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