Garlicky Creamy Roasted Tomato Soup

garlicky creamy roasted tomato soup

As I planted garlic cloves for next year’s harvest in the chilly weather today, my hands were cold even though it was a clear sunny day after many days of rain. All I thought of is how I was going to make the garlicky creamy roasted tomato soup that warms me up inside out.

garlicky creamy roasted tomato soup

heirloom tomatoes

Some of my heirloom tomatoes and red bell peppers from this summer have remained sitting on a kitchen counter to ripen. This recipe is a nice way to clean up my kitchen and create some room for imminent winter vegetables.

red bell peppers

celery plant

roasting tomatoes

roasted tomatoes, onions and garlic

roasted tomato soup

roasted tomato soup

Garlicky Creamy Roasted Tomato Soup

I always eyeball the amount of ingredients for this recipe. When I have too many tomatoes screaming to be used, the soup gets thicker. So feel free to adjust to your desired consistency using fewer tomatoes. The result is always delicious as long as you stay patient and carefully roast and semi-caramelize the vegetables.

Yields about 2.5 L

2 kg heirloom tomatoes, sliced into 1 inch pieces
2 red bell peppers, seeded and cut into 1 inch pieces
2 onions, sliced into ½ inch pieces
10 garlic cloves, peeled and roughly sliced

1 tablespoon cane sugar
1 teaspoon salt
1 teaspoon black pepper
½ cup olive oil

1 tablespoon butter
2 stalks celery, cut into ½ inch pieces
1½ L chicken stock or vegetable stock
1 cup heavy cream, warm

Garnish
Parmesan cheese, freshly ground
Italian parsley, chopped

Preheat the oven to 375F.

Place the tomatoes and red bell peppers on a rimmed baking sheet. Scatter the onions and garlic on top. Sprinkle over the vegetables with the sugar, salt, and black pepper, and then drizzle with the olive oil, coating all the onions and tomatoes as much as possible. Roast until the tomatoes and onions are lightly charred, about 30 minutes.

Baste the liquid over the vegetables and roast for another 10 minutes.

In a large heavy bottomed pot, melt the butter and sauté the celery over medium high heat.

Add the roasted tomatoes and the liquid to the pot, and bring to a simmer.

Add the chicken stock and simmer for 30 minutes. Skim constantly.

Puree the soup in a blender or Vitamix, and return it to the pot. Add the warmed cream and simmer further to reach the desired consistency.

Adjust with salt and pepper and serve immediately with crusty bread. Garnish with the cheese and parsley.

garlicky creamy roasted tomato soup

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October 27, 2012 by Emi Uchida
Categories: Garden, Recipe, Soup, Vegetarian | Tags: , , , , , , , | 13 comments

Comments (13)

  1. The tray of roasted tomatoes and peppers looks so good! I love tomato soup and I love red bell pepper soup, so I’m sure I would love this garlicky creamy roasted tomato soup!

  2. Oh my god, it looks amazing! Love the color!

  3. Great recipe!!! I like a little spice to my soup so I took the liberty of adding a few hot peppers to the roasted vegetable ensemble (serrano and habanero).

  4. Emi, so funny! I have a very similar recipe going into my book. The roasted tomatoes and peppers make for such a delicious soup. We actually eat ours hot, cold, and even room temp.
    Your photos are stunning, as always.
    xo
    E

  5. Your garlicky creamy roasted tomato soup sound and looks fantastic! I am going to make it this weekend! Thanks! Ps. Love the pic. of your dog staring at the veggie tray!

    • Hi Christine. Thank you for your comment! My Labradors love veggies that I grow and as a matter of fact, I caught one of them devouring my tomatoes off vines this summer:) Oh and don’t forget to pick up a crusty baguette to go with the soup. Enjoy!

  6. I followed yr recipe making my FIRST homemade tomato soup. Oh………. it is very delicious. Creamy and full of flavor. I will sure make it again, again, again…… In the past, I usually tossed away rotten tomatoes and onions as sometimes I did not know what to do with them and they turn bad without being noticed while sitting on my counter. Now, I know all I need to do is to follow your recipe!

    Thanks!!

    • Hi Inga, nice to hear that you’ve enjoyed the tomato soup! There will be more tomato dishes I’ll be uploading here using the extra tomatoes that I’ve frozen from last summer. So come back again:) Thank you for visiting my site!

  7. Pingback: Christmas lunch 2012 | Bottomless Pit

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