Roasted Tomato and Garlic Soup

December 11th, 2009 by katie

I have a dirty little secret.  It’s really not that bad-I think-although the foodies amongst my readers may cringe.  My all-time favorite grilled cheese sandwich is a hot, melty combination of pumpernickel, baby Swiss and thousand island.  I generally get my fix on Reuben night, but occasionally I find another opportunity to sneak it in.  Is there any meal more perfect than a bowl of tomato soup and a grilled cheese sandwich?

This soup has the major asset of being one my very picky kids all happily slurped down.

Roasted Tomato and Garlic Soup

serves 6, prep 15 min, cook 1 hour 30 minutes, adapted from Gourmet, September 2003

  • 3 (28 oz.) cans whole, peeled tomatoes
  • 6 garlic cloves, left unpeeled
  • 3 tablespoons olive oil
  • 1 tbsp dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, finely chopped
  • 1/2 teaspoon dried oregano, crumbled
  • 2 teaspoons sugar
  • 2 tablespoons unsalted butter
  • 3 cups chicken stock or low-sodium broth
  • 1/2 cup heavy cream
  1. Put oven rack in middle position and preheat to 350°F. Drain the tomatoes. Cut tomatoes in half, lengthwise.
  2. Arrange the tomatoes, cut sides up, in a single layer on a large shallow baking pan.  Add garlic to pan. Drizzle with oil and sprinkle with basil, salt, and pepper. Slow roast tomatoes and garlic 1 hour, then cool in the pan on a rack until cool enough to handle. Peel garlic.
  3. Heat butter in a 6- to 8-quart heavy pot over medium-low heat.  Cook onion, oregano, and sugar, stirring frequently, until onion is softened.  Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
  4. Purée soup in batches in a blender or use a stick blender to puree in the pot. Stir in cream and salt and pepper to taste and simmer 2 more minutes.
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Posted in Main Dish, Snacks/Appetizers

4 Responses

  1. brit

    making this right now, but i don’t see if i’m supposed to add the reserved liquid from the tomatoes??

    Hi brit! I clarified the instructions a bit, you really don’t need the liquid from the tomatoes. I originally saved it just in case I felt like the soup was too thick, I could add the extra liquid to thin it. I don’t think you’ll have that problem though. Thanks! -Katie

  2. annie

    Just had tomato soup and toasted cheese the other day. It was a rush job, tho, so it came from a can and was unseasoned, BLAH. The cheese sandwich was the highlight!! And the soup improved once the sandwich was dipped into it. Yours sounds way better. I generally do not make tomato soup “from scratch”,but I think I will try this. I like the idea of slow roasting the tomatoes. Too bad fresh garden tomatoes are past. But sorry, I think I will stick with my plain and unadorned toasted cheese!

  3. timothy

    this is timothy the one you got the recipe from. The tomato soup looks good! I have to try it. Hope your doing good.

  4. Jen

    Not a “dirty” secret, but a “delicious” one….

    Try the same combination (pumpernickel,swiss & thousand island) on a hamburger with shredded iceburg lettuce…..

    Absolute HEAVEN!!!!

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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