It’s tomato season around these parts and I’ve been trying to think of ways to quickly enjoy the tomatoes. This is about the fourth time I’ve harvested a bowl of roma tomatoes from my plant (and there are still plenty more!) but I also had some heirloom and cherry tomatoes to use as well. The yellow tomatoes are from my heirloom cherry tomato plant that’s trying to take over the backyard.
I had previously tried a roasted tomato sauce which was quite delicious and when the husband and I tried the liquid from the sauce we both realized we should use the same method for tomato soup. I already ruled out gazpacho when I tried making that and it didn’t quite turn out as planned so I moved forward with a quick and simple roasted tomato soup.
First, chop up your tomatoes to about the same size chunks– mine were about 1-inch cubes. I threw them all on a baking sheet coated with olive oil then salted them.The tray on the left has an heirloom tomato mixed in and the tray on the right is all roma tomatoes. I also used cherry tomatoes but kept them on their own tray so that if they cooked at a different speed I could adjust by leaving them in longer or removing them early.
Into the oven at 350 degrees for 20 minutes. After 20 minutes I removed them, stirred them and put them in for about 15 minutes longer but could have even left them in for another 20 minutes. You basically want them all to completely breakdown so that they will blend.
After a total of 35-45 minutes in the oven the juices have been released by the salt and cooking so be very careful not to spill. I noticed that the heirloom tomato tray has significantly more liquid than my all roma tray. Probably because I need to water my plant more but also because my romas are a “paste” tomato which makes them a little less watery.
This is a good shot of comparison between the different types of tomatoes. The lowest tray are the “paste” tomatoes and turned super dark but the top tray was the romas and the light colored heirloom tomato. The middle tray is all the cherry tomatoes.
The air that gets worked into the tomatoes when blending turns the mixture slightly pink, I didn’t add any cream but it certainly tasted like there was some in there because it became very creamy. At this point you could strain the mixture to get rid of seeds and any skin that didn’t blend but the husband and I decided to leave it as is.
Look at that swirled Roasted Tomato Basil Soup! Other recipes include onion or garlic but this is nice, simple clean flavors with only four ingredients. To me, this is way easier and better than making gazpacho. Another bonus is that this will freeze great if we can’t finish it all and instead of buying sodium loaded canned soup we can pop this out of the freezer for delicious healthy soup.
Roasted Tomato Basil Soup
3 – 4 pounds of fresh tomatoes cut into similar sized chunks (any type of tomato should work for this, if using different types segregate them on their own tray)
1 cup of fresh basil (optional)
1. Preheat oven to 350 degrees.
2. Coat baking sheets in olive oil.
4. Chop tomatoes into similar sized pieces and put in single layer on the baking sheet– if you are using different types of tomatoes try not to mix them on sheets in case some roast faster, you can also blend them separately to make swirls.
5. Roast for 20 minutes, remove from the oven and stir, then put back in the oven and roast for 15-25 more minutes to make sure tomatoes have turned completely soft.
6. Allow the tomatoes to cool slightly before blending and blend in batches if needed. Add the basil to blending tomatoes if you are using it. You can strain the soup through a fine mesh strainer to remove seeds and skins. Season additionally as needed.