- 6 Tomatoes
- 2 small Onions
- 2 large cloves of Garlic
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon, divided Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 2 cups Vegetable Stock
Every now and then I crave that creamy tomato soup (and maybe a grilled cheese sandwich), don’t you?
Since I love roasting vegetables, especially in the winter time, roasting tomatoes for this soup recipe enhances the natural sweetness in the tomatoes and adds so much more flavor than simply cooking them down in a pot.
Here, I am using regular ‘globe’ tomatoes but I have also made this recipe with plum and heirloom tomatoes.
My suggestion is use any type of tomato that looks best in the store! If they look and smell fresh, are firm to the touch, and are beautifully bright in color, pick those!
Plan B – just pick the plum tomatoes as they are the most readily available in all stores.
Roast The Veggies
Make The Soup
In a soup pot, heat up the vegetable stock then add all of the roasted veggies including all of the accumulated juices from the baking sheet.
Simmer on medium-low for 10 minutes.
Using a immersion blender or a regular blender, blend the soup until smooth.
If you are using a regular blender, blend the soup in two batches. Start blending on low then high.
Return the blended and smooth soup to the soup pot and taste for seasoning.
Add another 1/2 of teaspoon of salt and a few cracks of fresh black pepper.