Roasted Tomato Soup
Celebrating the last of summer while leaning into the coziness of fall, Roasted Tomato Soup is perfect for this transitional time of year. Roasting the tomatoes adds a delightful depth to the flavour profile of a classic soup.
Servings 8 cups
Equipment
- High speed blender
- 9 x 13 inch casserole dish (or a large rimmed sheet pan)
- Large soup pot
Ingredients
- 3½ lbs heirloom tomatoes (approximately 5 large tomatoes)
- 2 large yellow onions
- 3 large garlic cloves
- 2 teaspoons fresh thyme, leaves picked
- 3 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon apple cider vinegar
- Sea salt and fresh black pepper, to taste
Instructions
- Preheat the oven to 425℉. Halve the heirloom tomatoes and remove the stems using a paring knife. Peel the onions and garlic cloves, then cut the onions into quarters.
- Transfer the tomatoes, onion, and whole garlic cloves to a 9 x 13 inch casserole dish. Alternatively, you can use a large rimmed baking sheet, but a casserole dish works best. Sprinkle over the fresh thyme leaves, season with salt and pepper, then drizzle in the olive oil. Gently rub the olive oil and seasonings all over the vegetables.
- Roast the tomatoes, onion, and garlic in the preheated oven for 45 minutes, rotating the pan halfway through. Roasting the vegetables deepens the flavour, resulting in a luxurious-tasting soup.
- Allow the roasted vegetables to cool slightly, then transfer them to a high-speed blender. Add your broth of choice and blend on high until completely smooth. Depending on the size of your blender, you may have to do this in batches.
- Transfer the blended soup to a large soup pot to reheat. Taste and adjust the seasoning to your liking. Once the soup has come to a simmer, remove it from the heat and stir in the apple cider vinegar.
- Serve immediately, or store in the fridge for up to 5 days. You can also store the soup in the freezer for up to three months.