If you’ve still got some of the last tomatoes of the summer lingering, this is the perfect tomato soup for you. Husband (who is not a soup person) says this Roasted Tomato Soup is one of the best soups he’s ever had. Roasting the vegetables intensifies the flavor and makes this soup very easy and hands-off to make.
The original thing that caught my eye about this soup was the fact that they added pesto into it. Which sounds fantastic…but this soup was so good without it that I didn’t even think it needed it. Definitely consider making a double batch of this recipe. It freezes well and will be such a delight later this summer…a taste of summer.
What’s your favorite way to eat tomatoes?
Roasted Tomato Soup
Adapted from Little Spice Jar
- 3 lbs tomatoes (I used a mixture of Roma and grape tomatoes)
- 1 yellow onion, cut into chunks
- 10 cloves garlic, peeled
- 4 large carrots, peeled, quartered
- 1/3 cup olive oil
- salt and pepper
- 4 cups vegetable stock
- 2 Tbsp good balsamic vinegar
- 1/4 tsp crushed red pepper flakes
Preheat oven to 375°. Cut Roma tomatoes in half, leave the grape tomatoes whole. Spread tomatoes, onions, garlic cloves, and carrots on a large sheet pan, drizzle with olive oil, salt and pepper. Roast in the oven for 1 hour.
Allow vegetables to cool, then place in a pot with vegetable stock, balsamic vinegar, and red pepper flakes. Use an immersion blender (or everything straight in a blender) and blend until smooth. Return pot to stove and heat over medium heat for 20 minutes or until thick and heated through. Season with salt and pepper to taste.