This Roasted Tomato Soup is unlike any other since it is laden with fresh herbs and has a sweetness that can only be achieved through roasting the tomatoes. It is absolutely the most superior form of comfort food, and it is served with a gorgeously baked thyme bread. Your whole family, as well as their stomachs, are going to be totally on board with this decision!
This traditional roasted tomato soup is so close to being perfect it almost hurts! It’s healthy and low in fat, super simple to make, and oh so creamy, even though it doesn’t contain any cream! This is my go-to recipe for tomato soup because it is so easy to put together and is a dinner that everyone in the family will enjoy eating. This bowl of comfort, which comes with toasted thyme bread, is one of those recipes that I’m willing to bet will find its way into your cooking rotation on a weekly basis.
Ingredient
The Tomato Soup:
Tomatoes –
Today I used about two pounds of tomatoes! For further information about which tomatoes to use, check out the “Frequently Asked Questions and Expert Tips” section!
Olive oil is the
When I am cooking vegetables, my go-to cooking oil is olive oil of a high grade. Use this in place of oil made from sunflowers, safflowers, or avocados. You’ll use some of it to roast the tomatoes, and the rest of it to sauté the onions.
Broth –
I’m making use of a vegetarian broth that’s reduced in sodium.
Butter –
Unsalted. In order to limit my exposure to sodium, I never use salted products.
Onion and garlic are vital flavor enhancers that will contribute to the development of a full taste in the soup.
Herbs –
Today I’ll be utilizing fresh basil and thyme in my cooking. If you only have dried herbs on hand, you may certainly use those instead! For additional information, please refer to the “Frequently Asked Questions and Insider Tips” section.
Flour –
We only need a small amount of all-purpose white flour in order to achieve the desired thickness for our soup.
Sugar brown in color –
To counteract the acidity that comes from the tomatoes, today’s seasoning will include something sweet.
Bread with Thyme:
Bread –
Baguettes from France are an excellent choice for this purpose.
Olive oil is the
Make use of avocado, safflower, or sunflower oil as a replacement.
Thyme –
Having just been chopped.
The Step-by-Step Process of Making Roasted Tomato Soup
Warm up the oven:
Prepare the oven to 400 degrees Fahrenheit.
Make ready the tomatoes by:
After placing the tomatoes in a baking dish with dimensions of 9 by 13 inches, sprinkle with olive oil and season with salt and pepper. Place the pan in the oven and bake for around thirty minutes, or until the tomatoes begin to get a charred appearance.
Put the tomatoes, skins and all, along with one cup of the vegetable broth into a food processor or blender. Blend until smooth. Blending tomatoes to a smooth consistency.
Saute veggies:
The butter and olive oil should be heated and melted together in a large Dutch oven or other heavy soup pot over a medium heat. After adding the onion, continue to cook for approximately five minutes, or until the onion has become translucent. After stirring in the garlic and continuing to heat for another 30 seconds, the garlic should become fragrant.
Put together the soup by:
After adding the fresh basil and thyme, give the mixture a swirl. After the flour has been sprinkled over the onion mixture, toss it once more. To eliminate the taste of uncooked flour, continue cooking for an additional minute or two.
Stir in the remaining one cup of vegetable broth, and whisk if required to get rid of any lumps that may have formed from the flour. After that, pour in the tomatoes that have been pureed and mix. To finish, whisk in the smoked paprika, brown sugar, and salt and pepper to taste, if necessary.
Simmer and Serve:
Allow the soup to boil with the cover off for twenty to thirty minutes. Toast the bread and serve with grated parmesan cheese with the dish.
Bread with Toasted Thyme
Make sure the bread is ready:
You should slice your bread very thinly and then brush it with olive oil. The next step is to season the dish with thyme, followed by salt from the sea.
Bake:
Arrange the bread in a single layer on a baking sheet, and toast it under the broiler for two minutes. After that, flip the bread over and continue the process on the other side for approximately a minute; however, make sure to keep an eye on it so that it doesn’t burn!
Leftovers
Tomato soup can be kept in the refrigerator for three to four days if it is stored in an airtight container made of glass or plastic.
Freezing
Tomato soup is also quite good for being frozen. If you put it in a container that is airtight or a freezer bag that is strong duty, you can extend the shelf life for as long as six months.