I used to hate tomato soup. I’m a savory girl and the only tomato soup I had ever had was sweet. No thanks. Then I found this one. It’s rich, bursting with flavor, and oh so savory. Perfection in a bowl. Pair it with a grilled cheese sandwich and we’re talking show stopping good!
This soup is not a 30 minute meal, but you can choose to do the prep in advance (even a day or two in advance) and the actual making of the soup only takes 15 minutes or so.
I start by halving or quartering all my tomato and “thumbing” out the seeds. I place these with onion quarters on a jelly roll pan. I tuck 8-10 garlic cloves inside the tomatoes so they don’t touch the pan and burn. After I drizzle everything with olive oil and salt and pepper I pop it in the oven for about and hour at 425. I stir the whole mixture halfway through to make sure nothing is sticking too badly. A bit of burnt (roasty) action is ok – that will all add flavor.
This is the long part that can be done in advance. Just refrigerate once roasted and save till you’re ready to make the soup.
Once the tomatoes are roasted, I dump everything (including the juice, burnt bits, and skins) into a stock pot or dutch oven. I add about 6-8 cups of chicken or vegetable stock and bring to a simmer. Once everything is hot, I puree with an immersion blender until totally smooth (or you could throw [read: carefully transfer] it in a regular blender).
Serve with grilled cheese sandwiches!