This Slow Roasted Tomato Soup is made with tomatoes from my garden that I slow roasted and froze last summer.
I planted a bunch of tomato plants last year and ended up with a pretty good harvest. After making marinara, salsa, soup, and tomato bread, I ran out of ideas so I ended up slow roasting a bunch and freezing several containers for later use.
I hope to have a good harvest again this year. I just started a bunch of tomato plants and they all seem to be sprouting really well under the glow light in my garage.
As I was thinking about what I would make with the tomatoes from this year’s harvest, I realized I needed to use some of my slow roasted tomatoes from last year.
I found this simple and delicious soup recipe on Kitchen Parade.
Slow Roasted Tomato Soup
Adapted from: Kitchen Parade
- 8 cups (4 cans) chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon sugar
- 1 large onion, diced small
- 6 cloves garlic, minced
- 3 1/2 cups slow-roasted tomatoes
- Salt & pepper to taste
- Thyme to garnish, optional
Bring broth to boil in the microwave.
Meanwhile, melt butter in a Dutch oven over medium heat. Add sugar, onion and garlic and sauté until softened but not browning.
Stir in the slow-roasted tomatoes and hot broth and return to a boil. I added 3 cans of broth at this point. You can also add some half ‘n’ half, but I decided not to use any.
I let the soup cool down a bit, then puréed it in the blender. It was pretty thick so I placed the purée back in the stock pot and added a couple more cups of chicken broth. Then it was ready to eat.
I like this soup. Since I already had the roasted tomatoes, it was really easy to prepare. It makes a good weeknight dinner. I served it with the Biscott Picanti.
Here are some of the other dishes I made with my tomato harvest from last year. I’m looking forward to making more this year.