Soup is complex. Good soup that is. To me, a sip of soup has many layers of flavor, and tastes like it’s been simmering away for hours. The roasted tomato soup I’m about to share with you is GOOD. But it has not been simmering away for hours (ain’t nobody got that kinda time). The secret is to add some intense ingredients and use really ripe, juicy tomatoes.
I decided to roast all of my main ingredients together to let everything cook slowly to draw out all the flavors. This soup is so simple, and tastes a so much better than anything you’ll ever get out of a can. I took a short cut and used organic vegetable broth, which is essential to this recipe, I feel. Maybe you’re thinking, “What about low sodium vegetable broth?” Even better. Making your own vegetable broth? You’re gold.
This roasted tomato soup serves about 5 people. It is excellent to make in bulk and use throughout the week.
- 5-6 ripe beefsteak tomatoes chopped roughly in large chunks (note: these are huge and beefy. 99 cents each at my Trader Joes, which is a lot, but worth it)
- 1 red bell pepper chopped roughly
- 1 jalapeno, cut in half and quartered (I left the seeds in, which gave this soup a nice kick. Seed this puppy if you can't stand spice!)
- 1 small yellow onion halved and sliced
- 3-4 whole cloves of garlic, peeled
- Vegetable broth (I honestly just eyeballed the broth when I added it. If I were to approximate, I would say...3-4 cups? Add as much or as little as you like!)
- 1 tablespoon roasted and crushed cumin
- A drizzle of maple syrup
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1 teaspoon of garam masala (optional)
- ¼th cup of half and half or whole milk (optional)
- ¼th cup EVOO (olive oil)
- Salt and pepper
- Preheat oven to 420 degrees F. Take all of your cut of vegetables (including the whole cloves of garlic) and place them on a baking sheet lined with foil. Pour your olive oil over the vegetables, and add a nice sprinkle of salt and pepper. Then, with your hands, toss everything together so that the oil, salt, and pepper have coated the vegetables. Throw this baking sheet in the oven for 45 minutes to an hour.
- The vegetables will be done when they are all wilted and you can see the juices have come out. It's okay if some of the onion gets charred. Cool the tray for about 20 minutes. Then, transfer everything on the tray into a large pot. Pour your vegetable broth and stick in your immersion blender. Blend away! If you don't have an immersion blender, you can blend the roasted vegetables using a blender, in batches. This soup is pretty smooth, but still has a tiny bit of texture to it.
- When you're satisfied with the consistency, add the cumin, dried herbs, and maple syrup. If you're feeling up to it, add the garam masala and your choice of dairy. The garam masala will add a ton of depth and will give the soup more heat. If you skipped the jalapeno, add the garam masala- you won't regret it (note: "garam" literally means heat, like temperature-wise, in Hindi). The dairy is good to add if you're having guests over; it'll give the soup some richness. I then like to simmer this soup for about 30 minutes on med-low heat, just to give all the flavors some time to combine.