Introduction to Roasted Tomato Soup
Why Roasted Tomato Soup is a Game Changer for Busy Professionals
For young professionals juggling hectic schedules, finding time to prepare nutritious meals can feel overwhelming. Enter roasted tomato soup—a comforting, satisfying dish that not only warms the soul but is also quick and easy to make. Imagine coming home after a long day, the scent of tomatoes and garlic filling your kitchen, inviting you to unwind with a bowl of homemade goodness.
This soup stands out because of its versatility. It's an ideal base for meal prep, easily portioned for the week ahead. You can enjoy it alone or as a side, pairing it with that crusty sourdough you’ve been eyeing. Plus, using canned tomatoes means you get to skip the time-consuming step of peeling and roasting fresh tomatoes, which is a huge win for the busy individual.
Did you know that tomato soup is not just delicious but also rich in antioxidants like lycopene, great for overall health? According to a study by the American Institute for Cancer Research, these compounds can contribute to heart health and lower the risk of certain cancers. So, grab a warm bowl of roasted tomato soup, and feel good about nourishing yourself while still being efficient!
Ingredients for Roasted Tomato Soup
Creating a warm, comforting bowl of roasted tomato soup begins with just a few fresh ingredients that work beautifully together. Here’s what you’ll need:
- Canned Whole Peeled Tomatoes: 1 (28-ounce) can, preferably San Marzano for authentic flavor.
- Yellow Onion: 1 small onion adds sweetness and depth.
- Garlic: 4 cloves, crushed for that irresistible aroma.
- Unsalted Butter: 4 tablespoons, to bring richness to the soup.
- Fresh Thyme: 4 sprigs enhance the earthy notes.
- Olive Oil: 2 tablespoons for roasting and flavoring.
- Seasoning: ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes to taste.
- Cheese: 3 ounces sharp cheddar and 1 ounce Parmesan for that delicious cheesy finish.
- Crusty Bread: 8 ounces sourdough bread for the crouton topper.
- Vegetable Broth: 1 (32-ounce) box of low-sodium broth to build the soup base.
- Balsamic Vinegar: 1 tablespoon, adding a hint of sweetness and acidity.
Gather these ingredients, and you will be well on your way to whipping up a delightful roasted tomato soup that's perfect for any occasion! Feel free to read more about the benefits of tomatoes here.
Step-by-step Preparation of Roasted Tomato Soup
Roasted tomato soup is a cozy dish that’s not only easy to make but also utterly delicious. Here’s how to prepare it step by step, ensuring you capture all the flavors and aromas along the way.
Gather your ingredients
Before diving into the cooking, it’s crucial to collect all your ingredients. You’ll need:
- 28 oz can of whole peeled tomatoes (preferably San Marzano)
- 1 small yellow onion
- 4 cloves of garlic
- 4 tablespoons unsalted butter (divided)
- 4 sprigs of fresh thyme (plus extra for garnish)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
- Red pepper flakes for a subtle kick
- Sharp cheddar cheese (3 oz, grated)
- Parmesan cheese (1 oz, finely grated)
- Italian seasoning or dried oregano for added flavor
- Crusty sourdough bread (8 oz)
- Low-sodium vegetable broth (32 oz)
- 1 tablespoon balsamic vinegar
Take a moment to ensure you have everything on hand to make the cooking process smooth and enjoyable!
Prepare the tomato mixture for roasting
Now, let’s create that flavor-packed base for our roasted tomato soup. Start by preheating your oven to 425°F. In a large Dutch oven, empty your can of whole tomatoes, using your hands to break them apart gently. Now, add in the sliced onion, crushed garlic, small butter pieces, and thyme sprigs. Drizzle with olive oil and season with salt, pepper, and red pepper flakes. This mixture will be aromatic and enticing as it roasts.
Roast the tomatoes, garlic, and onion
Next, place your Dutch oven on the lower rack of the oven and roast it uncovered. Stir halfway through, allowing everything to bubble and thicken for about 40–45 minutes. Your kitchen will smell fantastic, getting you even more excited for your roasted tomato soup.
Create the cheesy crouton topping
While the mixture is roasting, let’s work on that indulgent cheesy crouton topping. Melt the remaining butter in a bowl, then add Italian seasoning. Tear the crusty sourdough bread into bite-sized pieces, coat them in the butter mixture, and transfer to a baking sheet. Bake on the upper oven rack until they’re crisp and golden-brown—this usually takes about 13–15 minutes.
Blend and simmer the soup
Once your tomatoes and veggies are adequately roasted, bring the pot to medium heat and discard the thyme sprigs. Add the vegetable broth and let it simmer for about 10 minutes. This allows all those delicious flavors to meld beautifully.
Finish with cheese and broil
Finally, add a splash of balsamic vinegar for depth, and purée the soup until smooth—this can be done with an immersion blender or in batches using a regular blender. To finish, sprinkle half of your cheddar cheese over the soup, top with croutons, and finish with the rest of the cheese. Broil for just 1 to 2 minutes until bubbly and golden.
Now your roasted tomato soup is ready to be served! Garnish with fresh thyme leaves, and enjoy a comforting bowl that’s sure to impress. Looking for more tips on pairing? Check out resources from thekitchn.com for wonderful side options!
Variations of Roasted Tomato Soup
Creamy Roasted Tomato Basil Soup
For a delightful twist on classic roasted tomato soup, blend in some heavy cream after puréeing the tomatoes. Adding fresh basil not only enhances the flavor but brings a vibrant freshness to the dish. A touch of Parmesan cheese can also elevate the creaminess, making it perfect for a cozy night in. Serve it with a sprinkle of extra basil on top for a beautiful finish.
Spicy Roasted Tomato Soup with Peppers
If you crave a bit of heat, try incorporating roasted bell peppers into your roasted tomato soup. Simply toss in chopped spicy peppers along with the tomatoes for a warm kick. Finish it with a drizzle of chili oil or a few pinches of cayenne pepper for an extra layer of flavor. This variation is sure to please anyone looking for a bold and zesty tomato experience!
For more ideas on how to enjoy homemade soups, you can explore resources like thekitchn.com or foodnetwork.com.
Cooking Tips and Notes for Roasted Tomato Soup
Roasted tomato soup is a delightful dish that's both comforting and easy to prepare. Here are some handy tips to elevate your soup experience:
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Choose Quality Tomatoes: For the best flavor, go for San Marzano tomatoes. Their sweetness and richness will significantly enhance your soup's taste. If using fresh tomatoes, opt for ripe vine tomatoes.
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Season Well: Don’t shy away from adjusting the seasonings. Taste and tweak with more salt, pepper, or red pepper flakes to suit your palate.
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Smooth Texture: For a velvety finish, allow the immersion blender to work its magic until perfectly smooth. You can also strain it for an ultra-refined texture.
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Creative Garnishes: Experiment beyond thyme! Consider adding a drizzle of balsamic glaze or a sprinkle of fresh basil for a flavor burst. For more tips on garnishing soups, check out this article.
Remember, the magic is in the details, so enjoy the process of crafting your roasted tomato soup!
Serving Suggestions for Roasted Tomato Soup
Pairing Options for a Complete Meal
Looking to elevate your roasted tomato soup experience? Pair it with a light, crisp salad featuring mixed greens and a zesty vinaigrette for a refreshing contrast to the rich soup. Consider adding protein such as grilled chicken or turkey bacon to make the meal heartier.
For a comforting twist, serve your soup alongside a grilled cheese sandwich or even stuffed peppers for a satisfying crunch. If you want something different, crusty bread dipped in olive oil makes for a lovely accompaniment. Don't forget to explore flavor combinations, and search for more creative pairings on sites like EatingWell.
Time Breakdown for Roasted Tomato Soup
Preparation Time
Getting ready for your roasted tomato soup adventure takes about 30 minutes. This includes chopping your onions and garlic, measuring out ingredients, and prepping your sourdough croutons.
Cooking Time
Once you're prepped, it’s time to let the magic happen! The cooking process generally takes between 50 to 55 minutes, allowing the flavors to develop beautifully while roasting.
Total Time
All in, you're looking at roughly 80 to 85 minutes for this delicious dish. But don’t worry; most of the time involves letting the ingredients work together, leaving you free to relax or tackle other tasks in the kitchen.
Ready to dive into this cozy comfort food? Check out how simple and rewarding it is to make your own soup from scratch! For more tips on ingredient selections, feel free to explore other culinary resources like Bon Appétit or BBC Good Food.
Nutritional Facts for Roasted Tomato Soup
When crafting the perfect roasted tomato soup, understanding its nutritional profile can help you enjoy it guilt-free. Here’s a quick look at the key nutritional facts per serving:
Calories
Each serving contains approximately 250 calories, making it a satisfying yet light option for lunch or dinner.
Protein
You can expect about 10 grams of protein per serving, thanks to the addition of cheeses and broth, helping you stay energized throughout your day.
Sodium
With around 600 milligrams of sodium, this soup is relatively moderate. Opt for low-sodium vegetable broth to keep sodium levels in check while still enjoying that rich flavor.
Whether you're seeking a cozy weeknight dinner or a scrumptious appetizer, this roasted tomato soup checks the boxes for flavor and nutrition! For more tips on balancing flavors while keeping meals healthy, check out resources like the USDA’s Food Data Central for more insights on nutrient content.
FAQ about Roasted Tomato Soup
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes can create a vibrant flavor in your roasted tomato soup. Opt for about 3 pounds of ripe tomatoes, like Roma or vine-ripened, and roast them until they're soft and caramelized. Just remember to adjust the roasting time if you're using fresh tomatoes rather than canned ones, as they tend to release more moisture.
How can I make it vegan?
Making this soup vegan is a breeze! Simply substitute the unsalted butter with a plant-based alternative and skip the cheese on top, or replace it with a dairy-free cheese option. You can add nutritional yeast for a cheesy flavor without the dairy, making your soup just as delicious!
What is the best way to store leftovers?
To keep your roasted tomato soup fresh, store it in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing it in batches. Just let the soup cool completely before transferring it to freezer bags, and it can last up to three months. When you're ready to enjoy it again, simply reheat on the stove or in the microwave!
Conclusion on Roasted Tomato Soup
In conclusion, roasted tomato soup not only warms your belly but also brings a robust flavor to the table. Its perfect balance of richness from the cheeses and freshness from the herbs makes it a delightful comfort food. Give this recipe a try, and elevate your soup game today!
Roasted Tomato Soup with Cheesy Crouton Topper
Equipment
- Dutch oven
- baking sheet
- blender
Ingredients
- 1 can (28-ounce) whole peeled tomatoes, preferably San Marzano
- 1 small yellow onion
- 4 cloves garlic
- 4 tablespoons unsalted butter divided
- 4 sprigs fresh thyme plus leaves for garnish
- 2 tablespoons olive oil
- 0.5 teaspoon kosher salt plus more as needed
- 0.25 teaspoon freshly ground black pepper plus more as needed
- 0.25 teaspoon red pepper flakes
- 3 ounces sharp cheddar cheese, grated (about ¾ cup)
- 1 ounce Parmesan cheese, finely grated (about ½ firmly packed cup freshly grated or ⅓ cup store-bought)
- 0.5 teaspoon Italian seasoning or dried oregano
- 8 ounces crusty sourdough bread
- 1 box (32-ounce) low-sodium vegetable broth
- 1 tablespoon balsamic vinegar
Instructions
- Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F.
- Empty 1 can whole tomatoes and their juices into a large Dutch oven, then use your hands to gently break apart and crush the whole tomatoes. Prepare the following, adding them to the pot as you go: Halve and thinly slice 1 small yellow onion. Crush 4 garlic cloves. Cut 2 tablespoons of the unsalted butter into small pieces. Place 4 sprigs thyme on top. Drizzle with 2 tablespoons olive oil and season with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes.
- Roast on the lower rack uncovered, stirring halfway through, until the garlic is soft and the mixture is bubbling and noticeably thickened, 40 to 45 minutes total. Meanwhile, grate 3 ounces sharp cheddar cheese (about ¾ cup) and finely grate 1 ounce Parmesan cheese (about ½ cup).
- Melt the remaining 2 tablespoons unsalted butter in a large bowl. Add ½ teaspoon Italian seasoning and stir to combine. Tear 8 ounces sourdough bread into rough 1-inch pieces directly into the bowl (about 4 cups). Use your hands to toss and coat the bread in the butter. Transfer to a baking sheet and spread into an even layer. Bake on the upper oven rack, tossing halfway through, until crisp and golden-brown at the edges, 13 to 15 minutes total.
- When the tomatoes are ready, place the pot over medium heat. Stir the mixture to bring the thyme sprigs to the surface (be careful because the pot is hot), then discard the sprigs. Add 1 box low-sodium vegetable broth and simmer, stirring occasionally and scraping up the brown bits on the bottom and sides of the pot, until the flavors have melded, about 10 minutes.
- Stir in 1 tablespoon balsamic vinegar. Purée the soup in batches in a stand blender or with an immersion blender directly in the pot until smooth. Taste and season with more salt and pepper as needed.
- If needed, move the upper rack to the middle of the oven so the Dutch oven fits under the broiler. Heat the broiler to HIGH. Sprinkle half the cheddar cheese over the soup. Top with the croutons, arranging them in a single layer so they cover the soup. Sprinkle with the remaining cheddar and all of the Parmesan. Broil on the upper oven rack until the cheese is melted, 1 to 2 minutes. Garnish with fresh thyme leaves.
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