Thursday, January 8, 2015

Roasted Tomato Soup

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It's been chilly here for the last couple of weeks and as I was scrolling through pictures I stumbled across these.
The moment I saw these pictures I was reminded of how amazingly delicious and creamy this soup was!
I haven't made this soup in a couple of months because I usually like to use this recipe as a good way to use up tomatoes from the garden...after reminiscing here for a minute though I may need to add it to this weeks menu...
Mmmmm.
Look at those colors...
I've got a couple of pictures to show you the process, but the actual recipe is further down the page.
First, slice the tomatoes in half, brush with olive oil, then broil.
 You'll broil them for about 15-20 minutes (or until the skins are coming off)

 While you're waiting for the tomatoes to broil, you'll chop and saute veggies.
You'll then add all remaining ingredients and simmer.
 Transfer everything to a blender and puree until smooth.
 Return soup to the pot and add cream and parmesan cheese.
 Serve with grilled cheese sandwiches and you've got a filling, warm meal.
*Makes about 5 cups of soup*

 Ingredients
1 Tbsp unsalted butter
1 garlic clove
1 c. carrots, sliced
1/2 white onion, diced
3/4 c. celery, diced
7-8 medium sized tomatoes, roasted (see below), and diced
1 c. water
1/3 c. parmesan cheese
2/3 c. heavy whipping cream
1 can chicken broth
1 bay leaf
1 Tbsp sugar
1 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. basil
salt
pepper
To start out, cut tomatoes in half and place cut side down on a baking sheet, brush the top with olive oil and broil in oven for 15-20 minutes. The tomato skins will blacken a little. Once they have finished roasting, remove from the oven and discard the skins. While tomatoes are still roasting though, chop the remaining vegetables. 
In a large saucepan over medium heat add butter, onion, celery, and carrots and saute for about 5 minutes. Add the garlic and cook for another minute.
Add chicken broth, roasted tomatoes (without the skins), water, bay leaf, sugar, oregano, garlic salt, basil, sat, and pepper. Bring to a boil, then reduce heat to a medium simmer for about 10 minutes. 
Remove bay leaf and pour everything into the blender and puree until smooth.
Return soup to the pot and turn stove on to medium-low. In a small bowl, mix together the cream and parmeasan cheese and add to the soup. Heat through.
Serve with some yummy grilled cheese sandwiches and you have a warm comforting meal!

6 comments:

  1. That looks DELISH! (Especially since I'm FREEZING right now, ha!) Thanks for joining us at the #HomeMattersParty! We hope to see you again next week :)

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  2. I love a nice homemade tomato soup and a toasted cheese sandwich. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete
  3. This looks so delicious! This is the perfect match for a grilled cheese sandwich!

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  4. This looks wonderful! I make many delicious homemade soups, BUT I have never made tomato.. and I have wanted to. Thank you for the inspiration. :)

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  5. You will love it! Thanks for stopping by!

    ReplyDelete

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