Roasted Tomato Soup - Not Just For Grilled Cheese Sandwiches

I have a very good friend, who in high school, could eat a bowl of soup with a crusty piece of french bread for lunch, and be satisfied. I watched her do it on countless occasions in high school and beyond and the image of her slowly savoring that soup with her piece of bread still inspires me. What it says - soup satisfies. A really good soup satisfies really well.

But does a really good soup also require a lot of work or effort? I have found a few recipes (The Chicken, Bean, and Vegetable soup being one) that are really satisfying yet simple enough that they don't turn you off from cooking soup completely. This Roasted Tomato Soup is a staple in my family's rotation - it often appears at lunch next to the occasional hot dog or corn dog, or at dinner, right before some steak. It's a great one to master, as its ingredients are simple and it requires little to no serious cooking skill - can you slice a tomato in half? Can you turn on an oven? Can you peel some garlic? Can you pour some olive oil? Can you use a hand blender? It's a great source of lycopenes (found in tomaotes, and better absorbed by your body when consumed with olive oil, as is in this recipe) and it just tastes so good.

I started with Tyler Florence's recipe for Roasted Tomato Soup, but changed it up as my dietary needs changed. (no dairy...sad...) If you prefer a creamier soup, you'll like Tyler's but since I can't have cream, I find this version also satisfying.

Roasted Tomato Soup

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup extra-virgin olive oil
3 tablespoons of balsamic vinegar
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
1/2 cup chopped fresh basil leaves

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil, balsamic vinegar, and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock and bay leaves Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Printable recipe

Basic, inexpensive handblender that will do the job.