I admit, this was the first time that I have ever attempted to make homemade tomato soup. I’ve always felt strangely intimidated for some reason. But on Saturday, faced with yet ANOTHER day of below freezing temperatures, I decided to throw caution to the wind and to just try it. Seriously, what could be better on a cold, snowy afternoon than grilled cheese sandwiches and a creamy homemade tomato soup? RIGHT?
First things first, I must warn you, this recipe DOES require quite a few tomatoes but lucky for us, Roma tomatoes are very reasonably priced and this soup makes 11 cups so you definitely get your money’s worth. After slicing 17…that’s right 17 Roma tomatoes in half, I thought it’d be fun to get the kids involved. Stuck in house, they needed a little diversion from cartoons and torturing/loving on the dog. I always keep a few small craft paint brushes clean in the kitchen for icing cookies, so I handed each one a paintbrush and a small amount of olive oil and tasked them with “painting” each tomato. They actually had a surprising amount of fun and it might sound crazy, but whenever they help “create” a recipe, they are always more inclined to eat it. Roasting the tomatoes is honestly the part of the recipe that takes the longest. After that’s done, a little bit of blending and you’re good to go!
I took this picture spur of the moment as I was setting up to photograph our finished product. It was so random that I almost forgot about until I was going through and editing. I just had to share the moment with you because…well…just look at how beautiful my baby is? She only just turned 6 years old but I feel like I got a small glimpse into what she’ll look like as a teenager and young woman. And yes, my husband and I are properly terrified! Allllright, on to what you came here for. Bust out your biggest soup pot and stock up on bread and cheese… you’re in for a treat:)
Easy Roasted Tomato Soup
- 17 medium Roma tomatoes (sliced in half)
- 1/2 tablespoon olive oil
- 1 teaspoon coarsely ground garlic salt
- 1/2 teaspoon dried basil
- 1/8 teaspoon dried crushed rosemary
- 8 cups reduced fat/ reduced sodium chicken broth (vegetable broth would be fine)
- 4 cloves garlic
- 1 small (4 ounces) russet potato (peeled and cubed)
- 1/4 teaspoon coarsely ground garlic salt
- 1/4 teaspoon black pepper
- 1/4 cup fat free half and half
Preheat the oven to 400F
Lay out the tomato halves facing up in a large baking dish (I used a 9X13 and 9X9)
Brush with olive oil and sprinkle on the garlic salt, basil, and rosemary.
Roast for appx 40 min.
Once the tomatoes have been roasting for about 20 min, pour the chicken broth into a large soup pot along with the garlic cloves, cubed potato, salt and pepper and bring to a soft boil. Turn the heat down and allow to simmer until the tomatoes are done.
After 40 minutes, take the roasted tomatoes and carefully add them to the soup pot. Include all the juices and spices left in the pans.
Using a hand blender (you could also use a blender or food processor but please be cautious of hot liquids) blend or puree the tomatoes, garlic and potatoes until smooth.
Stir in the half and half.
Enjoy! I served this with grilled sandwiches and it was a huge hit. Crackers or crusty bread would also be great.
Makes 11 cups
1 cup = 61 calories
Total Fat 1g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 542mg Potassium 51 mg Total Carbohydrate 11g Dietary Fiber 2g Sugars 6g Protein 3g