Easy Roasted Tomato Soup
June 5, 2013
Wednesdays have quickly become my favourite day of the week around here. They mean that we get the chance to showcase some of our very favourite recipes. The tried and true babies that are just too good to keep to ourselves. Recipes like this roasted tomato soup, which is so simple and delicious that it really need not any additional flourishment, adornment or anything of the sort. It simply  tastes like love, and home and all things great and glorious that goes right along with it.


8-10 medium sized tomatoes
4 cloves garlic
1/4 cup olive oil
1 heaping tsp salt
few dashes of pepper


roasted tomatoes & garlic (above)
1/2 stick of buttter (4TBS)
1 medium onion, chopped
1 tsp sugar
1-2 tsp salt
1/2 tsp white pepper
1 cup chicken or veggie broth
1 TBS marsala wine (optional)
1/2 cup heavy cream
1/4 cup fresh basil + 1 tsp per bowl as garnish
*salt and pepper to taste


1. Preheat your oven to 400. Quarter your tomatoes and place on a roasting pan covered with aluminum foil. Coat with olive oil, salt and pepper. Tuck your cloves of garlic under the tomatoes. Roast your tomatoes - cut side down - for about 40 minutes until the tops are browning and caramelized. If you have a lot of time, you can keep the cook time lower, around 325 and roast for up to 2 hours. This will intensify the flavor into even more yumminess. PS - you might need to use two pans as we're making a pretty big batch. 1/2 the recipe for a nice family sized dinner for 4 people.

2. Meanwhile, add your butter and chopped onion to a large pot and cook on medium until soft, about 10 minutes. Turn heat off while your tomatoes continue roasting. If you want to skip this step - just add a whole quartered onion to your roasting pan and roast alongside the tomatoes.

3. Transfer your roasted tomatoes & garlic to the onion + butter mixture making sure to grab all of that caramelized goodness. Use your immersion blender to puree the tomatoes slightly, leaving it fairly chunky. If you don't have an immersion blender, you can also transfer directly to your blender immediately after you pull them from the oven, then add in your onion mixture.

2. Add chicken broth, sugar, marsala, dash of salt/pepper. Warming your broth beforehand is a good practice but not critical if you're in a pinch.

3. Blend until smooth.

4. Meanwhile, gently warm cream in a small pan.

5. If you used your blender, transfer your tomato mixture to the pan, stirring in the cream and basil until completely combined. Taste and adjust seasoning as needed. Don't skimp on the salt to bring all of the flavors together. Let simmer on your lowest setting for about 20 minutes.

We like ours with a spoonful of sour cream and some chopped fresh basil! And don't forget extra bread for dunking


Styling & Photography: Style Me Pretty Living | Roasted Tomato Recipe Adapted from: Martha Stewart