Sunday, 9 January 2011

Roasted Tomato Soup

It’s National Soup Month!  I’ve been enjoying lots of good soup this month, but this Roasted Tomato Soup turned out to be the soup to celebrate.  It is a simple soup made with fresh tomatoes.

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This soup was made with the last tomatoes from my garden. I know its way past growing season but the tomatoes didn’t get the message. When the weather turned cold, they were still trying to ripen on the vine. I didn’t want them to freeze so I removed them from the vines and let them ripen inside. I just couldn’t give up on them because most of these tomatoes were heirloom tomatoes that I had planted from seeds. It took a while, but they finally ripened so I was able to make some homemade basil tomato sauce and tomato soup.

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Garden Fresh Roasted Tomato Soup

Adapted from this recipe:

Makes: 6 servings

This Garden Fresh Roasted Tomato Soup has less ingredients and tastes more like traditional tomato soup than the Fresh Tomato Soup I made this past summer. That soup was good, but it wasn’t quite the flavor I was looking for in a tomato soup.

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  • 8 cups chopped fresh tomatoes, roasted
  • 6 cups chicken broth
  • 1 medium onion, chopped
  • 4 to 6 cloves of garlic
  • 4 whole cloves
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil (or to taste)
  • 1 teaspoon dried thyme (or to taste)
  • 1-2 teaspoons white sugar to taste

I used some Black Russian, Roma and other heirloom tomatoes as well as some non-heirloom tomatoes for this soup. I roasted them with some olive oil and dried herbs which really brought out the flavor. They tasted great even for end of the season.

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  1. In a stockpot, over medium heat, combine the tomatoes and chicken broth.

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  2. Sauté garlic and onion in olive oil until onion is transparent and soft.

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  3. Add to stockpot. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and cool for 20-30 minutes.

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  4. Run the mixture through a food processor and return to stockpot on medium heat.

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  5. In sauté pan, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown.

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  6. Gradually whisk in a bit of the tomato mixture so that no lumps form, then stir roux into the stockpot. Season with sugar and salt, and adjust to taste. Then, enjoy!

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    Remember soup goes really well with bread.  Might I suggest this Healthy Bread in Five Minutes 100% Whole Wheat Flaxseed Bread.


    Thanks for joining me in the bread baking blog.  Here are some bread-making resources to assist you when you're in the mood to bake bread,

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