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Roasted Tomato Soup Day

10 years ago

Today is the day I finally have enough tomatoes to make the Roasted Tomato soup we just love!
My husband will not eat fresh tomatoes but will eat this soup. We freeze the soup without the cream for later use. I forgot to add the carrots, so mine wont have the same flavor. Have plenty of carrots in the garden, forgot to dig. Next time. Plenty more tomatoes on the vine-very slow to ripen!

Thanks Katie C for the recipe! Notice the soup may also be canned.

Here is a link and the recipe which was posted by Annie
----------------------------------------------------
Here is my favorite, from KatieC:

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.

Annie

Here is a link that might be useful: Canned tomato soup

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Comments (6)

triciae
10 years ago
Oh, I love roasted tomato soup. My recipe is basically the same as yours. Always make 3-4 batches and freeze it for during the winter although it's usually gone by New Year's. My favorite way to eat it is with a bit of grated Granny Smith apple and crumbled bacon floating on top and 1/2 of grilled cheese sandwich. Darn near perfect meal!

/tricia
jude31
10 years ago
We just had the roasted tomato garlic soup for dinner on Saturday after a big lunch. Had cheese toast with it. Tricia, I never thought to top it with grated apple but the bacon...yeah,,,,what's not good with bacon?lol. You always have such good suggestions/ideas!
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No problem. Dave
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No, I haven't tasted it, it's still cooling down on the counter. You can see the skins in there, so it may just get used for pasta sauce or Chili. If I get some more tomatoes, I'll try it again and this time skin them. And I'm going to type it into my recipe. I wondered when I was roasting it but I just figured the recipe would mention it if it was needed. Boy do I feel stupid!! Oh well, live and learn. Normally it wouldn't be a big deal, but all of my tomato plants died this year and these were a gift from a friend. And it was a double batch.
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Thanks for your input, Dave. I'm actually trying to see if I can adapt my previously favorite Roasted Tomato Garlic Soup recipe to be safe for canning. I have been making, freezing, and swooning over this soup for 3 years. My freezer is now full, and I've got about 6 more pounds of almost ripe San Marzano tomatoes; I find less-than-ripe tomatoes don't hurt this recipe at all. It seems pretty close to Katie's but with one unacceptable difference- namely the 5 TBS of olive oil. So I was hoping by backing off on that and roasting the onions vs. sauteeing them I'd end up with something that tastes as good but is safe to can. Adapted from Epicurious recipe: 4 lb tomatoes, halved lengthwise 6 garlic cloves, left unpeeled 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 medium onion, finely chopped 1/2 teaspoon dried oregano, crumbled 2 teaspoons sugar 2 tablespoons olive oil 3 cups chicken stock or low-sodium broth Put oven rack in middle position and preheat to 350F. Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic. Cook onion, oregano, and sugar in olive oil in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes. Puree soup in batches in a blender. Kathy
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I'm glad you posted it here. Funny, but I never thought of roasting canned tomatoes, but now that I think about it, maybe roasting would take away some of that 'tinny' taste they have. I'm going to give it a try.
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trudy_gw
Original Author
10 years ago
Thanks Tricia for the crumbled bacon idea. Of course to my husband everything is much better topped with bacon. That is just what we did last night. Roasted Garlic Tomato soup with bacon crumbles and toast. Now cheese toast would of been even better.
Thanks jude 31 for another idea!
Jasdip
10 years ago
Every year I buy a bushel of Roma tomatoes. Making roasted soup is a given, along with spaghetti sauces, all for the freezer.

I use Ina's recipe for the soup, I don't have it here but it's probably similar to yours. I know it takes a lot of tomatoes, chicken broth and basil. Crumbled bacon sounds good!
KatieC
10 years ago
haha, I saw this post and thought, "Oooo...a roasted tomato soup recipe. You're very welcome, Trudy. It's a non-recipe, really...all to taste.

That recipe is the first one I posted where I forgot to add: *Do not can it with the cream!*

mmmm...bacon.
sleevendog (5a NY 6aNYC NL CA)
10 years ago
Great recipe. I made similar last night for a lobster bisque. Used a homemade fish stock in place of the chicken stock. Topped with scrunchions and toasted slices of focaccia as a crouton.
Scrunchions are small diced pork fatback cracklings. Cooked like bacon until the fat is rendered out. Soft and crunchy. A Newfoundland tradition. It comes already cut into little cubes here. We rarely eat it but delish in small amounts. Like bacon.
No need for salt in the soup base.

I have so many beautiful tomatoes! I'll definitely try this recipe and freeze some. Thanks for posting. Adding cream or yogurt when re-heating is a good idea as the tomato soup base can be used for other dishes as well.

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