Meatless Monday–Roasted Tomato and Garlic Soup

Some foods just embody the definition of comfort food.  Tomato soup, for example.  And grilled cheese.  They’re things are even better when they’re together.  If you really want to hit the mark, the grilled cheese should be on nice, soft Jewish rye bread.

tomato garlic soup

This soup was delicious.  When I pulled the roasted tomatoes and garlic out of the oven and took one big whiff, I immediately wished someone was there to smell it with me.  I needed a witness or something so I’d know I hadn’t completely lost my mind over something as simple as tomatoes and garlic., I was completely intoxicated by the deep, sweet, warming aroma.  An aroma that carried over into a deep, sweet, and warming soup.  I have a new favorite.

tomato garlic soup

Roasted Tomato and Garlic Soup

adapted from Caviar and Codfish

originally from Gourmet

Ingredients:

4 lbs. tomatoes, halved lengthwise

10 garlic cloves, unpeeled
3 TBSP olive oil
1/2 tsp. salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1 medium onion, finely chopped
1/2 tsp. dried oregano
2 tsp. sugar
2 TBSP unsalted butter
3 c. vegetable broth
1/3 c. heavy cream or half and half

Directions:

1.  Put oven rack in middle position and preheat to 350 degrees Farenheit.

2.  Arrange tomatoes, cut sides up, in a single layer on a large, shallow baking pan.  Nestle garlic in between tomato halves.   Drizzle with oil and sprinkle with salt and pepper. Roast one hour, then cool in the pan on a rack.  When fully cooled, pull the garlic.

3.  Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about five minutes. 

4.  Add tomatoes, garlic, and broth and simmer, covered, 20 minutes.

5.  Purée soup with an immersion blender or in batches in a regular blender (use caution when blending hot liquids), then strain into cleaned pot, discarding solids. 

6.  Stir in cream.  Salt and pepper to taste, then simmer two minutes more.  Serves 6-8.

one year ago: lemon-parsley pork chops

three years ago:  chile-rubbed steak taco, avocado-lime salsa, and vegetarian ranch beans

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8 Comments

  1. kathleen
    March 28, 2011 / 9:56 am

    HelloGood Day Nice site here,I really you template. Good luck-Kathywww.healthandwellnessconsultants.com

  2. Pretend Chef
    March 28, 2011 / 12:36 pm

    I have never seen a recipe for tomato soup that has caught my attention until now! The sounds of this are incredible and looks amazing! Perfect for grilled cheese. The only way my guy eats tomato soup is with a grilled cheese sandwich. You did it again! Yummy!

  3. katie
    March 28, 2011 / 2:03 pm

    I love anything with roasted tomatoes, sure beats the ones that come from a can. This is going on my list of things to make.

  4. That Girl
    March 28, 2011 / 4:36 pm

    I've never thought of having grilled cheese on rye. Or adding tomatoes to garlic soup!

  5. RenaBug
    September 8, 2011 / 12:05 am

    I've always taken the skin off tomatoes before roasting — does it work equally well to leave on?

  6. Kelsey
    September 9, 2011 / 12:20 am

    RenaBug, I left the skins on and it was just fine. Since this is a soup, you puree the tomatoes anyway. Removing the skins would just take extra time for this recipe, in my opinion.

  7. Leslie
    April 9, 2012 / 12:26 am

    This was amazing! I made it tonight and with the addition of a half of a red bell pepper and a dash of crushed red pepper. Thanks Kelsey, I just found your blog via Glamour.com and I love it!

  8. Lena @ WhatMommyDoes
    November 24, 2013 / 7:23 pm

    I am definitely going to try this out! I like to roast tomatoes this way to eat as a side dish or just by themselves. Hadn't even thought of turning this into a soup!

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