What a lovely garnish
We could eat fresh tomatoes every day of the year.
Which is good because the plants are still producing like rabbits.
This soup is made exceptional by the use of a specific chicken stock. Regular chicken stock can be used in its place.
Roasted Tomato Soup
- 6 pounds ripe Romas
- 1/2 cup olive oil
- 8 large garlic cloves
- 3 tsp chopped fresh rosemary/thyme
- 1 red onion diced medium
- 4 cups roast chicken broth
- Salt/pepper
Make a broth from the carcass of a roast chicken or turkey. Strain, then add giblets to broth, as well as 1 cup white wine, 2 bay leaves, salt and pepper. Simmer until giblets are cooked. Strain again reserving the giblets for another meal. Cut tomatoes in half and peel garlic and chop into quarters. Toss tomatoes with oil in a roasting pan. Cook in an oven at 400 degrees. Every 15 minutes pour off any juice that is released into a bowl. After 30 minutes add half the herbs, garlic and onion to pan and stir to coat in oil. Roast another 20-40 minutes until garlic is browned straining any tomato liquid. Blend roast vegetables with reserved cooking liquid. Pour into large stock pot and add chicken stock. Cook at a simmer until thick, about 30 minutes. Add remaining herbs and season with salt and pepper. This can be served hot or cold with toasted bread.
Don’t feel like turning on the oven? Here’s a perennial favorite:
Extra peppers for me, please
Oooh! Gazpacho!
It’s good and fun to say.
The bowl of hot creamy soup for me, please.
One of my faves….must make this week! Thanks for sharing.
And an enticing photograph to accompany another stellar recipe.
How do you do it? Love Tomato week. Ours are still green here!
Get outta here! That soup looks so inviting! The gazpacho looks wonderful too.
Great soup and gazpacho.
A very good week of tomato recipes. I never tire of them.
A roasted tomato soup is exceptional, I could even have it cold! Happy Friday.
Roasted tomato + Roasted chicken stock = Heaven
(I don’t mind turning the oven on during the Summer, I would probably roast the tomatoes at 5:30am when I wake up, and reserve them to make the soup later)
Tomatoes producing like rabbits? Nice! Ooh, now I want some rabbit stew…
I freeze some whole tomatoes when the glut starts, and roast them when the weather turns cool in September…Good to hear yours are still producing!
Let me dive in to this divine healthy soup.
Tomato soup is one of my favourites and roasted is even better!
Mandy
Love both the gazpacho and the roasted tomato zuppas! And SO thankful tomatoes produce like rabbits! Great recipes, both!
I crumble and then stir blue cheese into my roasted tomato soup, and it’s shockingly delicious.
Gorgeous – roasting them really does bring out a very special flavour!
Mmmmm I agree, roasting the tomatoes really gives them such a wonderful flavor. I’m sure this soup was spectacular.
The last time I made tomato soup was for Mom and I couldn’t tell you where that recipe went. This one, though, is going into my recipe file. Thanks, Greg.
You are quite welcome!
Mmmmm…I can’t wait for my tomato plants to ripen!
This soup sounds incredible!
Love tomato soup-this sounds great! And I like the rosemary garnish!
What do you think of using yellow Best Boys instead? Got a bunch of them waiting for a purpose in life….This is beautiful…
I think that would really be cool. I don’t think you could go wrong with any tomato and I’d love to see the color!
Love the roast chicken broth! Would make the soup so satisfying.
This is what I need now, its cold and wet here in NZ
Care to send some of those tomatoes our way…we’re dying for something ripe off the vine.
We’re always looking for a great tomato soup recipe!
WOW does this ever sound fantastic!
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