Roasted Tomato Soup Recipe

Tomatoes: Fresh, ripe tomatoes are the star of this soup, providing a sweet and tangy flavor.

Onion: Adds a subtle sweetness and depth to the soup.

Garlic: Provides a rich, aromatic flavor that complements the tomatoes.

Olive oil: Used for roasting the vegetables, adding a hint of richness.

Vegetable broth: Forms the base of the soup, adding depth and warmth.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a touch of heat and complexity to the soup.

Roasting the tomatoes, onion, and garlic until they are slightly charred adds a deep, smoky flavor to the soup. Make sure to spread the vegetables out evenly on the baking sheet to ensure they roast properly and don't steam. This technique enhances the natural sweetness of the vegetables and gives the soup a richer taste.

• halved tomatoes - Substitute with canned tomatoes: Canned tomatoes can provide a similar flavor and texture, especially if they are fire-roasted.

• halved tomatoes - Substitute with red bell peppers: Roasted red bell peppers can add a sweet and smoky flavor similar to roasted tomatoes.

• quartered onion - Substitute with leeks: Leeks offer a milder, slightly sweet flavor that can complement the soup well.

• quartered onion - Substitute with shallots: Shallots provide a more delicate and slightly sweeter taste compared to onions.

• peeled garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• peeled garlic - Substitute with roasted garlic: Roasted garlic has a milder, sweeter flavor that can enhance the soup's depth.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and richness to the soup.

• vegetable broth - Substitute with chicken broth: Chicken broth can be used if you are not strictly vegetarian and want a richer flavor.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the soup.

• Allow the roasted tomato soup to cool completely at room temperature before storing.
• Transfer the cooled soup into airtight containers or mason jars. Make sure to leave about an inch of space at the top to allow for expansion if freezing.
• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4-5 days.
• For long-term storage, place the containers in the freezer. The soup can be frozen for up to 3 months.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight.
• Reheat the soup in a pot over medium heat, stirring occasionally until warmed through. You may need to add a splash of vegetable broth or water to achieve the desired consistency.
• Adjust seasoning with salt and pepper if needed before serving.
• For an extra touch, garnish with fresh basil or a drizzle of olive oil before serving.

• Stovetop Method:

  1. Pour the leftover roasted tomato soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Once the soup is warmed through, adjust seasoning with salt and pepper if needed.
  4. Serve hot and enjoy the rejuvenated flavors.

• Microwave Method:

  1. Transfer the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Carefully remove from the microwave, stir, and check the temperature. Heat for an additional 1-2 minutes if necessary.
  5. Adjust seasoning if needed and serve hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is thoroughly warmed.
  5. Stir the soup, adjust seasoning if needed, and serve hot.

• Slow Cooker Method:

  1. Pour the leftover roasted tomato soup into your slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to heat for 1-2 hours, stirring occasionally.
  4. Once the soup is heated through, adjust seasoning if needed and serve hot.

• Oven: Used to roast the tomatoes, onion, and garlic at 400°F (200°C) until they are soft and slightly charred.

• Baking sheet: Holds the tomatoes, onion, and garlic while they roast in the oven.

• Blender: Blends the roasted vegetables with the vegetable broth until smooth.

• Pot: Heats the blended soup over medium heat until warmed through.

• Knife: Used to halve the tomatoes and quarter the onion.

• Cutting board: Provides a surface for cutting the tomatoes and onion.

• Measuring spoons: Measures the olive oil to drizzle over the vegetables.

• Measuring cups: Measures the vegetable broth to add to the blender.

• Spatula: Helps to transfer the roasted vegetables from the baking sheet to the blender.

Pre-roast in batches: Roast extra tomatoes, onions, and garlic in advance and freeze them for future use.

Use an immersion blender: Instead of transferring to a blender, use an immersion blender directly in the pot to save time and reduce cleanup.

Pre-made broth: Use store-bought vegetable broth to cut down on preparation time.

Sheet pan lining: Line your baking sheet with parchment paper for easy cleanup.

Chop efficiently: Quarter the onion and halve the tomatoes uniformly to ensure even roasting.