I always liked tomato soup; but I have to say, for most of my life I never knew how incredible it could be when you make it from scratch! Or, for that matter, how easy it would be to make.

Making tomato soup from scratch has become a favourite, go-to recipe of mine – especially on these cold, dark winter days. For those times when you’re not sure what else to make for dinner, a bowl of this with some sourdough toast, a fresh homemade roll, or a grilled cheese sandwich is just the best!

Personally, I like to roast the veggies ahead of time, since the caramelization in the oven just makes it that much better… But if you want to go a simpler route, you can just cook the veggies in the broth until they are very soft, and then continue with the directions from there.

Want to see how to make it? Scroll down for the recipe!

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Roasted Tomato Soup

This is one of the most delicious and simple soups to make. Serve it with a homemade grilled cheese sandwich or a fresh roll with butter.

Course Dinner, lunch, Snack

Cuisine American, Canadian, Italian

Keyword homemade tomato soup, roasted tomato soup, tomato soup

Prep Time 2 hours

Servings 8 people

Author Naomi

Ingredients

• 6 large beefsteak tomatoes quartered (or 10 Roma tomatoes)
• 1 medium onion quartered or sliced into large chunks
• 4 cloves garlic halved
• olive oil extra virgin
• 4-1/2 cups chicken or beef broth
• 1 can tomato paste 1 can = 156mL or 5.5oz
• 2 sprigs fresh basil leaves or 2 tsp. dried
• 1 handful fresh parsley, including the stems or 2 tsp. dried
• 2 tsp. dried oregano
• 2 Tbsp brown sugar optional (see recipe notes)
• 1/4 tsp chilli flakes optional
• 1-1/2 cups evaporated milk or cream (1-1/2 c = 1 can [354mL] evaporated milk)
• 2 bay leaves
• salt and pepper to taste

Instructions

1. Preheat the oven to 375 degrees F. In a roasting pan or other baking dish, arrange the tomato chunks, onion pieces, and garlic cloves cut side up. Drizzle with olive oil, season with salt and pepper, and bake 45 minutes to 1 hour or until the tips of the tomatoes and onions just begin to brown/blacken. This step can be done a day ahead if you like.

2. In a large pot, combine the roasted tomato mixture with the broth and tomato paste. Bring to a boil, and add 1 tsp. salt, a dash of pepper, the herbs, and the sugar and chilli flakes (if desired). Reduce heat to a simmer.

3. Meanwhile, in a small saucepan, gently heat* the evaporated milk or cream until very hot, stirring frequently to prevent it burning. Add this to the tomato/broth/herb mixture in the larger pot.

4. Using an immersion blender, purée the soup until smooth and creamy. Add the bay leaves, season to taste with salt and pepper, and allow the soup to simmer for about 20 minutes.

5. Discard the bay leaves and serve hot.

Recipe Notes

1. *Heating the evaporated milk or cream separately will prevent it from curdling when it hits the hot, tomato-acidic broth!
2. As a substitute for the sugar in this recipe, try chopping up a carrot and roasting it with the tomatoes.
3. For this recipe, I use an immersion blender to purée the soup - it's the simplest way!

One final note: The tomato paste in this recipe makes the flavour a little more bold, but if you like you can omit that and reduce the evaporated milk or cream down to 1/2 cup.

As always, if you make this soup, tag me in your photos on Facebook @naomicakes or Instagram @naomicakesofficial! I would love to see how it came out!

Thanks for stopping in,

Naomi