It’s very snowy and cold here in Detroit. And any soup recipe could help taper the chill! One of things I love about a pot of soup is that it can satisfy any crowd. I also love that it can serve as a main course with a big hunk of bread and it becomes a real meal. Soups are easy, healthy, and satisfying.

This soup is simple but delicious. I added a little heat (Hungarian Peppers are my go-to!) to make it more interesting. It gives the tomato favor an extra punch. I also think that you can play with the portions of garlic. I love a ton of garlic. Note that after roasting the cloves, they become sweet and mild. Don’t be afraid to garnish the soup with croutons, herbs and a few roasted cherry tomatoes.

Normally, I would suggest making this soup in the early Fall when tomatoes are on their last leg, and they are sweet and ripe. During that time farmers markets are exploding with seasonal produce so take the opportunity to make this special soup. But, a friend reached out and requested this recipe! This recipe calls for cream because tomatoes are out of season, but during the season you can skip the cream for a cleaner, naturally sweeter soup.

Roasted Tomato Soup

Print Recipe
Serves: 6 Cooking Time: 1 hour and 30 mins

Ingredients

  • 8 Vine tomatoes
  • 1 Container of heirloom cherry tomatoes
  • 2 Large heirloom tomatoes
  • 2 Tbsp olive oil more will be needed to drizzle on the tomatoes and garlic
  • 32 Ounce chicken stock
  • 1 Large onion
  • 5 Cloves of garlic
  • 1 Hot banana pepper
  • 1 tsp of dried basil
  • 6 Tbsp of butter
  • 1 Cup of heavy cream if desired

Instructions

1

Place all the tomatoes, garlic, onion and hot banana pepper on a baking sheet and drizzle them with around 1 Tbsp of olive oil. Season with salt and pepper and roast in a preheated oven at 425 for 40 minutes or until they are brown and caramelized.

2

Transfer the roasted vegetables to a stock pot, add chicken stock, and season with basil. With an emulsifier cream all the vegetables until smooth. Add more salt, pepper and basil to taste. Return the soup to low heat and add cream and adjust the consistency with extra chicken stock

3

Garnish with croutons and fresh herbs or extra roasted cherry tomatoes

Notes

Cream is optional, chicken broth can be replace by vegetable broth If you are not interested in the soup having a little kick (heat) do not put hot pepper in Pick the ripest tomatoes you can find, it will add a better flavor and if tomatoes are out of season you can buy the canned roasted tomatoes for a replacement

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