Now that it’s nearing the end of tomato season, I wanted to use the last of the ripe tomatoes for something warm and comforting. Roasted tomato soup is a great way to enhance the flavor of the tomatoes while still keeping it light and fresh. Pair this soup with a Caesar salad and chunk of bread and you have an easy, delicious meal for any night of the week.
Roasted Tomato Soup
- 2 lb. Roma tomatoes
- 2½ cups vegetable broth
- 1 small yellow onion, finely chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 3 garlic cloves, minced
- ½ cup fresh basil, roughly chopped
- ½ cup lactose-free milk, or milk alternative (optional)
- ½ teaspoon sugar
- Salt and pepper to taste
- Goat cheese for garnish
- Preheat your oven to 400 F.
- Chop the onion into large chunks. Cut each tomato into quarters and place on a rimmed cookie sheet. Toss the tomatoes and onion with a drizzle of olive oil and salt and pepper. Roast for 45-60 minutes, or until the edges begin to turn brown and the vegetables are soft and mushy.
- In a soup pot heat a tablespoon of olive oil over medium heat. Add the chopped carrots and celery and cook until they become soft about 7 minutes. Add the garlic and cook for an additional two minutes.
- Add the roasted tomatoes, onion, and vegetable broth. Bring the soup to a boil, reduce heat, cover, and allow to simmer gently for 30 minutes.
- Add the basil and sugar to the soup and stir to incorporate. Using an immersion blender, blend the soup until smooth and creamy. I like a little texture to my soup so I don’t blend it completely.
- Once blended, stir in the milk, if using, season with salt and pepper, and cover. Allow the soup to simmer for an additional 15 minutes. Season to taste with salt and pepper.
- To serve, pour ladles of soup into bowls and top with fresh chopped basil and crumbled goat cheese.
Notes: If you don’t have an immersion blender, you can use a blender or food processor to blend the soup. Ladle small amounts of the soup into your blender and process until your desired smoothness.