This roasted tomato soup will warm you up as the nights begin to cool and add just enough freshness to make you yearn for the next garden season.

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Nothing says that it is the end of summer like a hearty bowl of soup using the remaining fresh ingredients lingering in the garden. This roasted tomato soup will warm you up as the nights begin to cool and add just enough freshness to make you yearn for the next garden season.

I was harvesting up some of the final tomatoes from our garden and it dawned on me how few tomatoes we actually consumed this summer. Sure. We have put up many pint jars of tomatoe sauce and salsa. But as far as fresh eating goes, we’ve eaten nearly none!

I do really enjoy soups and a creamy tomato soup with some fresh thyme, rosemary and garlic just sounds devine. Pair it with a sourdough grilled cheese sandwich and we have achieved perfection.

What You Need to Make Roasted Tomato Soup

Roma Tomatoes
Garlic
Yellow Onions
Heavy Cream
Chicken Stock
Flour
Thyme
Sugar
Salt
Pepper
Olive Oil
Butter

How to Make Tomato Basil Soup

Preheat your oven to 375°F.

Slice your tomatoes lengthwise and place them into a baking dish. Peel the cloves of garlic and place them into the baking dish. Top with the salt, pepper and thyme and some fresh rosemary. Drizzle the olive oil across the tomatoes.

Place the baking dish into the oven and bake for an hour.

While the tomatoes and garlic are in the oven, chop the onions and begin melting the butter in your dutch oven.

Add the onions to the butter and cook them until they are soft. Remove the tomatoes from the oven and add them into your dutch oven. Sprinkle 1 tablespoon of flour into the dutch oven and combine with a wooden spoon to coat the onions and tomatoes in flour.

Next, pour your chicken stock into the dutch oven. Using a hand blender, blend the soup until smooth.

Allow the soup to reduce down for 1 hour and then add in your cream. Stir and then remove the soup from heat.

Turn off the heat and serve your soup. Top with fresh herbs, delicious sourdough croutons are alongside a grilled cheese sandwich.

Yield: 4 servings

Roasted Tomato Soup

This roasted tomato basil soup will warm you up as the nights begin to cool and add just enough freshness to make you yearn for the next garden season.

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Ingredients

4 cups sauce tomatoes
1 yellow onion
4 garlic cloves
2 tbsp butter
1 cup heavy cream
4 cups chicken stock
1 tbsp flour
1 tbsp oil
Fresh thyme
Fresh rosemary
Salt
Pepper

Instructions

Preheat oven to 375°F.
Destem and slice tomatoes, lengthwise and place them into a glass baking dish.
Peel garlic and place the cloves into the baking dish, along with the fresh herbs, salt, pepper and drizzle with olive oil.
Place the baking dish in the oven and bake for 1 hour. Then, remove from oven and set aside.
In a dutch oven, add the butter and begin to melt over medium heat.
Slice the onions and add them to the dutch oven.
When the onions are soft, add the roasted tomatoes to the dutch oven.
Add 1 tbsp of flour to the dutch oven and mix well, coating the onions and tomatoes.
Pour the stock into the dutch oven.
Using a stick blender, blend the tomatoes, onions and herbs until smooth.
Allow the soup to simmer for 1 hour.
Add the heavy cream to the soup and stir.
Salt and pepper to taste and serve.