Roasted Tomato Soup

I call this Roasted Tomato Soup a once-a-year recipe. Most soups are gluten free; except for the stock, the croutons, the Worcestershire etc. Gluten free cooks are used to that and lean toward recipes that use food without labels. Like tomatoes. With the usual replacements we make gluten free food everyone wants to eat.

We love homemade soup in my house and most of them are easy recipes. My once-a-year soups fall into two categories. This Roasted Tomato Soup and my Farm To Table Gazpacho are considered 'worth the effort.' This unique Green Bean Soup with Parmesan cheese rinds and cilantro is another fall favourite but it's not hard, it's more like 'make it quick before the season is gone.'

Ingredients

If you like a short list of ingredients you'll love this soup.

• Roma tomatoes, the freshest ones you can find.
• garlic
• olive oil
• onion
• gluten free chicken stock
• Garnish: yogurt and fresh basil

See recipe card for exact amounts.

Instructions to Roast Tomatoes

For this soup I halve the tomatoes and scoop out the seeds and pulp. A grapefruit knife makes the job easy and every tool needs more than one purpose. Right?

Roast the tomatoes and garlic at a low temperature for a long time and enjoy the aroma, it is heavenly.

Substitutions and Variations

There aren't many ingredients but home cooks love substitutions for many reasons:

Tomatoes - try a different tomato or a combination of the varieties you have.

Olive oil - Use your favourite oil, even one you have on the counter that has been seasoned with aromatics.

Chicken stock - Vegetable stock is a great substitute, I make it with my veggie scraps and keep it in the freezer.

Garnish - We eat with our eyes first so take a minute to make your soup look photo worthy and inviting. For a random pattern of lines dip a fork into well-stirred yogurt and splatter it across the soup in two directions. Sour cream is thick but can be thinned with cream and used the same way.

A Year of Homemade Soup

Challenge yourself to make a new soup recipe every month to add variety and seasonality to your diet and your meal rotation. I mix and match these all over the place so use this list as a starting point to collect and repeat your favourites.

• JANUARY - French Onion Soup
• FEBRUARY - Lentil and Red Pepper Soup
• MARCH - Leek and Split Pea Soup with Pistou
• ARPIL - Italian Fish and Shellfish Soup
• MAY - Vietnamese Lemongrass Chicken Noodle Soup
• JUNE - Thai Spicy Shrimp Soup
• JULY - Farm To Table Gazpacho
• AUGUST - Green Bean Soup with Cilantro
• SEPTEMBER - Roasted Tomato Soup
• OCTOBER - Butternut Squash Soup with Poblano Chiles
• NOVEMBER - Noodle Soup with Peanut Sauce
• DECEMBER - Soup From Leftover Turkey

Get The Tools

For the everyday home cook the largest pot in a typical set of pots is perfect for making soup. Over time you may upgrade to a gorgeous Le Creuset enamelled cast iron pot. They are heavy and expensive and will last a lifetime of cooking. For a fraction of the cost you can buy a lesser quality enamelled cast iron Dutch oven. I think it would last at least half a lifetime.

Roasted Tomato Soup

Making Roasted Tomato Soup has become a fall ritual. The bounty of the garden provides the inspiration and my sister grows the tomatoes.

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Course: Soup

Cuisine: Canadian

Keyword: roasted tomato soup

Author: Cinde Little

Ingredients

ROASTING TOMATOES

• ▢ 4 pounds Roma tomatoes
• ▢ 6 cloves garlic, peeled
• ▢ ⅓ cup olive oil
• ▢ generous sprinkling of salt and pepper

SOUP

• ▢ 1 tablespoon olive oil
• ▢ ½ cup chopped onion
• ▢ 2 teaspoon salt
• ▢ 1½ teaspoon pepper
• ▢ 5 cups gluten free chicken stock
• ▢ GARNISH – yogurt and fresh basil

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Instructions

ROAST TOMATOES

• Preheat oven to 350°F. Cut tomatoes in half. Remove pulp and seeds into a bowl.
• Place tomatoes cut side down on a baking tray, add garlic.
• Drizzle tomatoes and garlic with oil. Sprinkle with salt and pepper.
• Roast in preheated oven for 1-1¼ hours until very soft and a little black around the edges.

SOUP

• While tomatoes are roasting put tomato pulp and seeds into large strainer over a bowl.
• Push the pulp through the strainer and collect as much juice as possible. Discard seeds and set aside pulp and juice.
• Heat olive oil in large pot over medium heat.
• Add onion and cook until softened, about 5 minutes.
• Add salt, pepper, chicken stock, reserved tomato pulp, roasted tomatoes and garlic.
• Return to heat just long enough to warm all the ingredients, about 5 minutes.
• Using a hand blender or food processor puree soup until smooth.
• Season to taste with salt and pepper.
• Garnish as desired with thinned sour cream or yogurt and fresh basil.

Notes

*To get the random pattern of lines like you see in the photo dip a fork into well-stirred yogurt or sour cream, thinned with a bit of milk or cream, and splatter it over the soup in two directions. Garnish with fresh.