This healthy, hearty, and vibrantly flavored tomato soup recipe from the Feathered Pipe kitchen is easy to make! It emphasizes natural, sweet, garden-fresh flavors with a thick and creamy texture and is easily modified to suit a variety of diets.
Slow roasting the produce caramelizes and concentrates the sweet and tangy tomato flavors. The recipe lists Roma and Beefsteak tomatoes, however, just about any varietal will do. When they are in season we prefer heirlooms tomatoes at the ranch kitchen as they are sweeter and have a lower acid content than other varieties. When they are out of season add a can of quality organic tomato. It will help to add back some of the natural sugars that are found when the fresh tomatoes are at their peak. Definitely splurge and buy a high quality extra virgin olive oil. Avocado oil is another option. If the soup is a bit too tart add a teaspoon of baking soda while it is simmering.
Rustic Roasted Tomato & Herb Soup
Makes about 10 – 12 servings
Ingredients:
— 4 – 6 Beefsteak or Roma tomatoes (depending on size) halved
— 1 large yellow onion quartered
— 1 bunch celery rough chopped
— 1/2 cup fresh basil
— 10 to 12 sprigs of fresh thyme stemmed and minced
— 1 cup extra virgin olive oil
— 1 tablespoon vegetable base (optional)
— 1 7ounce jar of tomato paste
— salt & pepper to taste (Try just a pinch of celery salt!)
— 6 cups water
Optional Ingredients:
— 1 28ounce can of canned whole tomatoes
— 2 pints heavy cream (for dairy option)
— 1 spoonful of sour cream (for garnish)
— 4 cups coconut milk (for a dairy-free vegan option)
— 2 cups bone or chicken broth (for Paleo-dietary option)
Recipe:
— Rough chop the tomatoes, onion, and celery and place on a sheet pan. Drizzle 1 cup of olive or avocado oil over the top of the cut vegetables.
— Place pan in a 350 degree Fahrenheit oven and roast for 1 and ½ hours. The vegetables should show browning from caramelization. Pull pan from oven and cool to room temperature.
— Puree the roasted vegetables, fresh basil, canned tomatoes (if using), and all of the liquids from the roasting pan in a blender or food processor. You will probably need to process the vegetables in several batches. Place the puree in an appropriately sized soup pot.
— Add 6 cups of hot water to the puree and bring to a boil while stirring and then reduce to a simmer.
— Add a tablespoon of the vegetable base or 2 cups of liquid stock. Add tomato paste. Add fresh thyme. Season with salt and pepper to taste. Simmer for 45 minutes. Stop here if you would like a non-dairy version.
— Whisk in the heavy cream and hold at low heat for service. Garnish with a spoon of regular or non-dairy sour cream and a bit of fresh herbs. Cool in an open container in the refrigerator.