When the temperatures dip, I’m all about soup season. It’s like a hug in a bowl. Am I right?
This recipe is a go-to favorite for me when I’m craving something Italian but want a cozy soup recipe to feed my soul. There are lots of great reasons to eat tomato soup, which offers several potential health benefits: It’s a good source of essential nutrients such as vitamins C and K, potassium, folate and antioxidants like lycopene that may help protect cells from damage caused by free radicals; the potassium content can help regulate blood pressure; it is low in calories and when made with whole ingredients it can contain dietary fiber.
Roasting the tomatoes first enhances the overall taste of the soup. It caramelizes the tomatoes’ natural sugars and intensifies their flavor, resulting in a sweeter and richer taste. It also adds complexity to the flavor profile: The slightly smoky and earthy notes from the roasting process can balance the acidity of the tomatoes. Roasting also can help make tomatoes more tender, which makes it easier to blend them into a smooth and velvety soup. The roasting also releases a wonderful aroma and can reduce the overall cooking time.
It's a great treat to have while snuggling up with your significant other after coming in from the winter cold.
Ingredients
2 28 oz cans whole peeled tomatoes
5 cloves garlic, casing removed
1 large onion, rough chopped
2 tbsp balsamic vinegar
48 oz beef, chicken or vegetable stock
Salt and pepper to taste
¼ to ½ c heavy cream or half-and-half
Method
Preheat oven to 500° F.
In a roasting pan, add all ingredients but the heavy cream or half-and-half.
Roast for 45 to 50 minutes. Keep an eye on it toward the end so it doesn’t burn.
Remove from the oven and pour into a large stock pot.
Add heavy cream or half-and-half.
Blend until smooth with immersion blender. (If you do not have one, carefully blend in a blender as the liquid will be hot.)
Heat on medium for 5 to 10 minutes to warm the cream.
Serve immediately in bowls.
Sprinkle shaved parmesan or shredded mozzarella on top.
Garnish with fresh basil or parsley.
Stacy Ling is a home and garden blogger in Bernardsville. A self-taught master gardener for over 20 years, she enjoys helping others find their inner green thumb and shares her passion for gardening with her decorating and entertaining style. Her book The Bricks ’n Blooms Guide to a Beautiful and Easy-Care Flower Garden was published this month. Follow Ling @bricksnblooms on Instagram, TikTok, YouTube, Facebook and Pinterest.
Roasting the tomatoes first enhances the overall taste of the soup.