Today’s soup celebrates the end of tomato season in true fashion. This roasted tomato soup is perfect for you home-gardeners who are wondering what to do with your very ripe tomatoes at the end of the harvest. Store-bought tomatoes will also work, but there’s a good chance they won’t be as sweet or flavorful. Garden tomatoes are really the difference between a stand-out tomato soup and a mediocre one.
One note before we get started: feel free to throw in a pinch of sugar to add some extra sweetness. Keep reading below for the recipe…
Roasted Tomato Soup
(makes 4 servings)
- 5 large tomatoes, cut into 3/4″ slices
- 1 onion, cut into 1/2″ slices
- 1/2 jalapeno, cut in half lengthwise, seeded
- 2 bell peppers, seeded, cut into 4 pieces
- 2 cloves garlic
- olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- 3/4 teaspoon salt
- black pepper to taste
- 2 cups vegetable broth
- 1/4 cup grated parmesan cheese
- a few tablespoons heavy cream or creme fraiche
- Preheat the oven to 375F. Place the vegetables on a baking sheet, drizzle olive oil all over them and roast for about 20 minutes.
- Add all the ingredients into a blender and blend until you end up with a smooth puree. Taste and adjust for seasoning.
- Pour into a pot and heat to serve.
- Garnish with parmesan cheese, fresh ground pepper, and this tastes fantastic with a crusty bread. If you want to add some good flair, save the heavy cream and creme fraiche from the blender and add to the center of the bowl at the time of serving.
Adapted from Steamy Kitchen