Is tomato soup healthy to eat?

Yes, tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, which are linked with a lower risk of cancer and inflammation-related diseases.

How do you make tomato soup taste better?

Roasting the tomatoes, sautéing onion and garlic, adding herbs, and stirring in heavy cream creates a rich and flavorful taste.

Do you have to remove tomato skins for tomato soup?

No, since the tomatoes are roasted and then blended, there is no need to peel the skins.

Why should you not boil tomato soup?

Boiling can result in an unpleasant texture and diminish the flavors of the dish; gently simmering is recommended for the best results.

Roasted Tomato Soup - Easy Dash Recipes

Name: Roasted Tomato Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 10 large tomatoes (about 3 pounds), ends trimmed and cut into quarters; 4 tablespoons olive oil, divided; 1 teaspoon salt, divided; pepper to taste; 1 large onion, diced; 4 cloves garlic, minced; 4 cups vegetable or chicken broth; 1 tablespoon dried basil; 1 tablespoon Italian seasoning; 2 tablespoons sugar; 1 cup heavy cream; Fresh basil and parmesan cheese, optional for garnish

Enjoy a rich and velvety Roasted Tomato Soup made with oven-roasted fresh vegetables and a touch of cream. This comforting dish is easy to prepare and pairs perfectly with grilled cheese sandwiches.

List of ingredients

10 large tomatoes (about 3 pounds) – ends trimmed and cut into quarters
4 tablespoons olive oil – divided for roasting and sautéing
1 teaspoon salt – divided for seasoning
Pepper – to taste
1 large onion – diced
4 cloves garlic – minced
4 cups vegetable or chicken broth – low sodium recommended
1 tablespoon dried basil – for herbal depth
1 tablespoon Italian seasoning – for a classic flavor profile
2 tablespoons sugar – to balance the tomato acidity
1 cup heavy cream – for a rich, creamy finish
Fresh basil and parmesan cheese – optional for garnish

step-by-step instructions

Roast the tomatoes: Arrange tomatoes cut side up on a large cookie sheet or two 9×13 inch baking dishes. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt and pepper. Roast at 450°F for 30-35 minutes, then remove from oven and let cool.
Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium-high heat and add the diced onion. Sauté, stirring often until the onion is soft and translucent. Stir in the minced garlic and cook for an additional minute.
Combine ingredients: Add the roasted tomatoes to the pot, ensuring you include all the roasted juices, peels, and seeds.
Season the base: Stir in the broth, dried basil, Italian seasoning, 1/2 teaspoon salt, and sugar.
Blend the soup: Use an immersion blender to puree everything directly in the pot. Alternatively, use a standard blender in batches and return the blended soup to the pot.
Simmer: Allow the soup to come to a gentle simmer and cook for about 30 minutes.
Finish and serve: Remove the soup from the heat and stir in the heavy cream. Garnish with fresh basil and parmesan cheese, then serve hot.

Selecting the Best Produce

Choose Deep Red Ripe Tomatoes

Select tomatoes that have a deep, consistent red color across the entire skin. Ripe tomatoes provide a natural sweetness and a more robust flavor, which reduces the amount of sugar needed to balance the acidity. Avoid tomatoes with green shoulders or soft, bruising spots.

Using Roma Tomatoes for Thickness

Roma or plum tomatoes are an excellent choice because they have a lower water content and more flesh. This results in a naturally thicker soup with less reduction time required during the simmering process. However, any large tomato variety will work if you follow the roasting steps.

Identifying Garden-Fresh Quality

Garden-fresh tomatoes often possess a more fragrant aroma and a more tender texture than store-bought options. If you have access to a farmers market, prioritize vine-ripened varieties. These typically offer a superior balance of sweetness and acidity.

Handling Store-Bought Tomatoes

When buying from a grocery store, look for tomatoes that feel firm but yield slightly to a gentle press. If the tomatoes seem under-ripe, let them sit at room temperature for a day or two before roasting. Do not refrigerate them, as this can destroy the flavor and texture.

Roasting Fundamentals

Maintaining High Oven Temperature

Roasting at 450°F is critical for achieving the desired caramelization of the tomato sugars. This high heat creates a charred, savory depth that distinguishes roasted soup from simmered versions. Ensure your oven is fully preheated before sliding in the baking sheets.

Preventing Tomato Burning

To avoid burning, ensure the tomatoes are arranged in a single layer with space between them. If the pan is overcrowded, the tomatoes will steam rather than roast, preventing the edges from browning. Check them at the 30-minute mark to ensure they are charred but not blackened.

Utilizing All Roasted Juices

The liquid released on the baking sheet during roasting is concentrated with flavor. Always pour every drop of these juices into the pot along with the tomatoes. This ensures the final soup has a deep, complex taste and a rich color.

Sautéing and Flavor Bases

Achieving Translucent Onions

Sauté the diced onion until it is soft and translucent to ensure the raw onion flavor is gone. This creates a sweet, savory base that blends seamlessly into the background of the tomato flavor. Avoid browning the onions too deeply, as this may introduce a bitter note.

Timing the Garlic Addition

Add the minced garlic only after the onions have softened, cooking it for just one minute. Garlic burns much faster than onion and can become bitter if exposed to high heat for too long. Adding it at the end preserves its aromatic qualities.

Managing Oil Temperature

Use medium-high heat to ensure the oil is shimmering before adding the vegetables. This prevents the onions from soaking up too much oil and encourages a quicker softening process. Stir frequently to maintain an even temperature across the pot.

Mastering the Blending Process

Immersion Blender Efficiency

An immersion blender is the most convenient tool for this recipe as it allows you to puree the soup directly in the pot. Move the blender up and down slowly to ensure all chunks of tomato and onion are fully incorporated. This eliminates the need for transferring hot liquids.

Reducing Steam Pressure in Blenders

If using a traditional blender, be extremely cautious with hot liquids as steam can build up and blow the lid off. Remove the center piece of the lid and cover the opening with a folded kitchen towel. This allows steam to escape safely while preventing splashes.

Blending in Small Batches

Fill your blender only halfway when processing hot soup to provide enough room for the contents to expand. Blend on a low speed first, gradually increasing the power. This prevents the motor from straining and ensures a smoother consistency.

Straining for Extra Smoothness

Some blenders may leave tiny bits of tomato skin or seeds in the soup. If you prefer a perfectly velvety, restaurant-style texture, pour the blended soup through a fine-mesh strainer. Use a spoon to push the liquid through, discarding the remaining solids.

Simmering and Finishing

Benefits of a Gentle Simmer

Simmering the soup for 30 minutes allows the dried herbs to hydrate and release their oils. This step melds the roasted tomato flavor with the broth and aromatics. A low bubble ensures the flavors concentrate without evaporating too much liquid.

Avoiding the Boiling Point

Avoid letting the soup reach a rolling boil, as this can break down the emulsion and affect the final texture. High heat can also cause the delicate herbal notes of the basil and Italian seasoning to vanish. Keep the heat low and steady.

Incorporating Heavy Cream

Always stir in the heavy cream after removing the pot from the heat source. Adding cream to boiling liquid can sometimes cause it to separate or curdle. Stirring it in at the end ensures a stable, creamy emulsion and a luxurious mouthfeel.

Ingredient Substitutions

Vegan Coconut Milk Option

For a dairy-free version, replace the heavy cream with full-fat canned coconut milk. This provides a similar richness and creamy texture while remaining vegan. Coconut milk adds a very subtle sweetness that complements the roasted tomatoes well.

Using Half and Half

If you do not have heavy cream, you can use half and half as a substitute. While it is less thick than heavy cream, it still provides a creamy element to the soup. You may need to simmer the soup slightly longer to achieve the desired thickness.

Substituting Fresh Basil

If you prefer fresh basil over dried, add it at the very end of the simmering process. Fresh herbs lose their potency when cooked for long periods. Use about a handful of chopped fresh leaves to replace one tablespoon of dried basil.

Replacing White Sugar

To reduce refined sugar, you can use a tablespoon of honey or maple syrup. These alternatives provide the necessary sweetness to cut the acidity of the tomatoes. They also add a slight depth of flavor that pairs well with roasted vegetables.

Choosing the Right Broth

Low-sodium vegetable broth is the best choice for maintaining a clean taste. However, chicken broth can be used for a richer, more savory profile. Avoid using bouillon cubes with high salt content to prevent the soup from becoming over-salted.

Serving and Pairing Ideas

Perfecting Grilled Cheese Pairs

The classic pairing for this soup is a sourdough grilled cheese sandwich with sharp cheddar or gruyere. The acidity of the tomato cuts through the richness of the melted cheese. Use buttered bread and grill on medium heat for a golden-brown crust.

Adding Toppings for Texture

Enhance the soup by adding a few croutons or a swirl of olive oil on top. A dollop of Greek yogurt or sour cream can add a tangy contrast to the sweetness of the roasted tomatoes. Toasted pumpkin seeds also provide a nice crunch.

Balancing with Green Salads

Serve the soup alongside a fresh green salad tossed with lemon juice and olive oil. The brightness of a vinaigrette cleanses the palate between spoonfuls of the rich, creamy soup. Add sliced cucumbers or red onions to the salad for extra crispness.

Using Crusty Artisan Breads

A warm baguette or a slice of toasted ciabatta is ideal for dipping. Brushing the bread with garlic butter and toasting it in the oven for a few minutes elevates the meal. The porous texture of artisan bread absorbs the soup perfectly.

Storage and Meal Prep

Airtight Container Selection

Store leftovers in glass airtight containers to prevent the soup from absorbing smells from other foods in the fridge. Glass is preferable to plastic as it does not stain from the tomato acidity. Leave a small amount of headspace at the top of the container.

Fridge Life Duration

This creamy tomato soup stays fresh in the refrigerator for 4 to 5 days. Because it contains dairy, it is important to keep it chilled at all times. If the soup thickens too much in the fridge, add a splash of broth when reheating.

Freezing the Base

To freeze this soup, omit the heavy cream during the initial cooking process. Freeze the blended and simmered tomato base in freezer-safe bags or containers for up to 3 months. Add the fresh cream only after thawing and reheating the soup.

Reheating for Best Quality

Stovetop Warming Methods

Reheat the soup in a small pot over medium-low heat. Stir frequently to ensure the cream does not scorch on the bottom of the pan. If the consistency becomes too thick, stir in a tablespoon of water or broth to loosen it.

Microwave Heating Tips

When using a microwave, heat the soup in short intervals of 60 seconds. Stir well between each interval to distribute the heat evenly. This prevents hot spots and ensures the cream remains smoothly incorporated.

Troubleshooting Common Problems

Correcting High Acidity

If the soup tastes too tart, add an extra teaspoon of sugar or honey. You can also stir in a small knob of unsalted butter, which helps coat the tongue and mellows the acidic bite of the tomatoes. Taste and adjust in small increments.

Thickening a Thin Soup

If the soup is too thin, let it simmer for an additional 10 to 15 minutes without a lid. This allows more water to evaporate, concentrating the flavors and thickening the texture. Avoid adding flour, as it can change the clean flavor of the roasted tomatoes.

Reducing Excess Salt

If the soup is too salty, add a splash more broth or a bit of water. Adding a small amount of unsalted cream or a potato slice during the simmer can also help absorb some of the excess salt. Always taste before adding final seasonings.

Fixing Grainy Textures

A grainy texture usually occurs if the soup was boiled after the cream was added. To fix this, try blending the soup one more time with an immersion blender on high speed. If that fails, passing the soup through a fine strainer will remove the grains.

Frequently Asked Questions

Do I need to peel the tomatoes?

No, there is no need to peel the tomatoes. Because the soup is blended and simmered, the skins and seeds are fully incorporated into the smooth texture of the final dish.

Can I use cherry tomatoes?

Yes, cherry tomatoes work very well and are naturally sweeter. Roast them whole on the sheet pan for about 20 minutes until they burst and caramelize.

Why avoid boiling?

Boiling can break the emulsion of the cream and potentially cause the soup to separate. A gentle simmer preserves the velvety texture and prevents the flavor from becoming too harsh.

Is this recipe healthy?

Tomato soup is rich in lycopene and antioxidants. To make it lighter, you can substitute the heavy cream with a plant-based alternative or reduce the amount of cream used.