Heirloom tomatoes shine in this recipe for one of the most beloved classic soups. Roasted Heirloom Tomato Soup is irresistible with a grilled cheese sandwich for lunch or dinner. It is at the top of my list of favorite soups!
This soup is so nostalgic for me. It was what I requested for lunch when I was a kid. My mother would make tomato soup with a grilled cheese sandwich and I would gobble it down. It was comforting and familiar, I still crave tomato soup to this day.
More Comforting Soup Recipes:
- Italian Pasta and Chickpea Soup
- Easy Minestrone Soup
- Italian Sausage and Chicken Soup with Spinach
- Chicken Tortilla Soup
You’re going to love this recipe simply because it is delicious and it makes enough for more than one meal. You can also freeze this soup and easily heat it up for another meal when you’re in a pinch for time. The recipe makes about 10 cups of soup.
I like to serve it topped with crispy croutons, shredded cheese and a drizzle of half-n-half. I stir the cream into the soup for a a luscious bite of soup. It is nostalgic and comforting, a classic soup recipe that you’ll want to make on repeat.
Heirloom tomatoes are a special ingredient. They are grown from seeds that have been harvested and passed down for generations. These oddly-shaped tomatoes produce rich flavors and have uniquely colored skins. They are perfect for making the best tomato soup.
Roasted Heirloom Tomato Soup Recipe
Key Ingredients:
- TOMATOES– Use 3 pounds of heirloom tomatoes for this recipe. Find these beauties at a farm stand or farmer’s market close by. If you can get your hands on some heirloom seeds, these tomatoes are easy to grow and produce large, delicious tomatoes.
- GARLIC– Roast a head of garlic on the same sheet pan with the tomatoes. The garlic gives the soup a real depth of flavor and makes your kitchen smell amazing. You won’t be disappointed in the results.
- ONION– A large whole onion is also roasted at the same time as the tomatoes. It adds sweetness and some great texture to the soup.
- TOMATO PASTE– The tomato pastes reinforces the tomato flavor and makes the soup thicker. Stir it into the broth to dissolve it completely, before adding in the pureed roasted veggies.
- VEGETABLE OR CHICKEN BROTH– Adding broth thins our the tomato mixture and gives it more of a soup consistency.
- SPICES– Salt, black pepper and Italian Seasonings are used to season the soup.
How to make Tomato Soup
Step-by-Step Instructions:
- Preheat the oven to 375 degrees Fahrenheit. Drizzle olive oil over a sheet pan and set aside.
- Wash, remove stems, and cut tomatoes and onion into large chunks. Place them on the sheet pan. Sprinkle salt, black pepper, and Italian Seasoning over tomatoes and onions.
- Cut the top off of the garlic head and wrap the bottom portion with aluminum foil. Place the foil packet on the corner of the sheet pan.
- Bake for one hour and 15 minutes, until roasted and slightly browned. Remove from the oven and cool for 15 minutes.
- Remove as many skins from roasted tomatoes as possible. I use my hands to do this once the tomatoes have cooled slightly. Discard the skins. (Don’t worry if you miss some, or forget this step, as the skins will break down in the blender.
- Add contents of the sheet pan to the blender. Squeeze the head of garlic and add the softened garlic to the blender. Discard the skins. Blend until well pureed, about 1 minute.
- In a large saucepan, add a tablespoon of olive oil and the tomato paste. Cook over low heat until soft. Add the vegetable broth to the pan and stir to combine. Stir in granulated sugar until dissolved. Bring to a simmer.
- Add the contents of the blender to the saucepan and simmer for 15 minutes, until flavors are melded together and soup it thickened. Salt and pepper to taste.
- Serve soup topped with crunchy croutons, a drizzle of half-n-half, and shredded cheddar cheese, if desired. Recipe makes about 10 cups of soup or 5 pint jars.
How to store Homemade Tomato Soup
This recipe makes enough soup for at least 6 servings or 10 cups of soup. Refrigerate any leftover soup for up to 5 days. I like to store it in pint size jars. Each jar holds two cups of soup.
The soup can also be put in quart size freezer bags and frozen for up to 3 months. It is so handy to be able to pull a serving or two of soup out of the freezer on a chilly fall day to enjoy with a salad or a sandwich.
Farmer’s Market Week
This recipe for Roasted Heirloom Tomato Soup is part of a collaboration of food bloggers who have created recipes featuring some of your favorite ingredients found at your local farmer’s market. It’s a wonderful place to find the freshest fruits, vegetables, wildflowers, honey, candles, crafts and so much more.
Look for more recipes for #FarmersMarketWeek over the next few days as we dive into fresh seasonal ingredients with tasty recipes that will delight you and your family! And be sure to check out these delicious recipes from my food blogging friends.
- Jolene’s Recipe Journal– Zucchini Coffee Cake Muffins
- Art of Natural Living– Strawberry Goat Cheese Salad
- Karen’s Kitchen Stories– Roasted Brussels Sprouts with Bacon
- Faith, Hope, Love & Luck– Fresh Blueberry (Not-Too-Sweet) Drop Biscuits
- That Recipe– Spicy Salsa
- A Day in the Life on the Farm– Sweet Corn Risotto with Shrimp
- A Kitchen’s Hoor’s Adventures– Taco Sloppy Joes
- Magical Ingredients– Thetcha
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Roasted Heirloom Tomato Soup
Ingredients
- 4 pounds heirloom tomatoes, about 5 large
- 1 large onion
- 1 head garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian Seasoning
- 4 tablespoons tomato paste
- 3 cups vegetable broth, or chicken broth
- 2 tablespoons granulated sugar
- croutons, shredded cheddar and half-n-half, for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Drizzle olive oil over a sheet pan and set aside.
- Wash, remove stems, and cut tomatoes and onion into large chunks. Place them on the sheet pan. Sprinkle salt, black pepper, and Italian Seasoning over tomatoes and onions.
- Cut the top off of the garlic head and wrap the bottom portion with aluminum foil. Place the foil packet on the corner of the sheet pan.
- Bake for one hour and 15 minutes, until roasted and slightly browned. Remove from the oven and cool for 15 minutes.
- Remove as many skins from roasted tomatoes as possible. I use my hands to do this once the tomatoes have cooled slightly. Discard the skins. (Don’t worry if you miss some, or forget this step, as the skins will break down in the blender.
- Add contents of the sheet pan to the blender. Squeeze the head of garlic and add the softened garlic to the blender. Discard the skins. Blend until well pureed, about 1 minute.
- In a large saucepan, add a tablespoon of olive oil and the tomato paste. Cook over low heat until soft. Add the vegetable broth to the pan and stir to combine. Stir in granulated sugar until dissolved. Bring to a simmer.
- Add the contents of the blender to the saucepan and simmer for 15 minutes, until flavors are melded together and soup it thickened. Salt and pepper to taste.
- Serve soup topped with crunchy croutons, a drizzle of half-n-half, and shredded cheddar cheese, if desired. Recipe makes about 10 cups of soup.
Equipment
- 1 18×12-inch sheet pan
Wendy M. Klik
Roasting those tomatoes and onions first must add a great depth of flavor to this soup. It sounds amazing.