This past week a touch of fall has been in the air. Cool breezes with temperatures in the 70’s during the day and 50’s……best sleeping weather….at night.
Fall is my favorite time of year. I love the changing of the leaves and those cool crisp days. But, it’s also the end of the summer garden season…boo! Tomatoes are one of the last hanger on’ers in a garden. So, cool temps, fall, SOUP!
Fresh Roasted Tomato Soup is the perfect way to usher in fall and say goodbye to summer. Roasted garden fresh tomatoes, with onions, garlic, and carrots……..roasting brings out such a wonderful flavor in vegetables and nothing beats homemade soup.
We grill veggies in the summer, but fall is for roasting veggies. The cooler weather makes it a wonderful time to turn on the oven for an hour.
For diet-conscious folks, roasted vegetables add wonderful flavors to dishes without a lot of fat and calories.
The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors. Roasted veggies have browning, caramelization, and crisping happening, and are just more tantalizing to most all of the senses — sight, taste, smell, and even touch.
I have jazzed up canned tomato soup for quite sometime and even made homemade tomato soup a couple of times. This was my first time roasting the veggies first. Boy have I been missing out!!!!!!!
Slow-roasting, which caramelizes and intensifies the flavor of tomatoes and gives them a meatier, more robust texture, which is perfect for soup. Roasting carrots, onions, and garlic intensifies their flavor and gives the soup another dimension of flavor. Fresh basil is a natural with tomatoes and gives a fresh taste.
Blending all the ingredients in the food processor gives it a slightly chunky texture that indicates it’s fresh and homemade.
A little chicken stock, red pepper flakes for just a touch of heat, and brown sugar for a touch of sweet. A small amount of greek yogurt blended in at the end gives it a creamy texture. Be sure to add the greek yogurt off the heat. Boiling it will produce unpleasant results. Same for reheating the soup……assuming you have any left. Heat it slowly over low heat.
Now of course feel free to serve your soup with whatever accompaniment you desire. But for my money, it’s grilled cheese all the way. Melty oozey cheese in crispy bread……perfect to dunk in Fresh Roasted Tomato Soup.Print
- 8 to 10 tomatoes, halved
- 4 garlic cloves, smashed
- 2 small onions, quartered
- 2 carrots, peeled and cut in half
- 2 to 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- salt and fresh ground pepper, to taste
- 2 cup chicken stock
- 2 tablespoon brown sugar
- 1/4 cup greek yogurt
- 1/4 teaspoon red pepper flakes
- ⅓ cup sliced fresh basil
- fresh basil leaves for garnish, optional
- In a large ziploc plastic bag, combine halved tomatoes, garlic, onions, carrots, olive oil, Italian seasoning, salt and pepper. Turn bag coating all the contents.
- Spread tomato mixture on a large baking sheet.
- Roast for 30 minutes, or until tender. and starting to caramelize.
- Remove from oven and let cool slightly.
- Transfer roasted tomato mixture to a blender and add sliced basil.
- Blend until smooth.
- Pour mixture into a soup pot, along with chicken broth, brown sugar and red pepper flakes and cook over medium-high heat until heated through.
- Remove from heat and stir in greek yogurt.
- Serve with basil leaf garnish if desired.