I was never a fan of tomato soup growing up. Somewhere along the line, my tastes have changed and I like it now. I think it started on the cold side with a love of gazpacho and grew to the heated tomatoes as well.
This recipe first appeared as a guest blog post back in August. The other day I decided to make tomato soup for the first time and knew I had to use, or at least start with, this recipe.
I kicked up the spices a bit. It was great!
In addition to the original (which I halved as it makes a lot of soup), I added two Anaheim peppers, a red bell pepper and two tablespoons of Louisiana Hot Sauce.
Ready for the roaster.
When Namoi wrote the original guest post, I recall having immersion blender envy. Not having one myself, I scooped the roasted veggies into my food processor and pureed them there in several batches.
Back in the pot and add the milk.
I would not say the spice level was hot, but it did have a small kick (gentle tap). The spice level increased the more you ate, but even at the end, my wife, whose heat tolerance is about half of mine, thought it was perfect.
Roasted Tomato Soup
- 20 medium Roma (Italian plum) tomatoes (4 lbs. / 2kg), washed and quartered
- 1 large red onion, peeled and cubed
- 2 red bell peppers
- 1 can diced green chilie
- 10 cloves garlic
- 2 Tbsp. / 25 mL fresh oregano, washed and dried
- ½ cup / 125 mL fresh basil (firmly packed)
- 1 ½ tsp. / 7 mL salt
- ½ tsp. / 2 mL black pepper
- ¼ cup / 50 mL olive oil
- 2 cups / 500 mL water
- ½ cup / 15 mL 2% milk (use soy milk for vegan)
Preheat oven to 400 degrees F (200 degrees C). In an ovenproof dish, toss the tomatoes, onion, garlic, herbs, salt, pepper and oil together and roast, uncovered, for 20 minutes.
Add water and return to the oven for another 20 minutes.
Puree the soup. I like to transfer the roasted tomato mixture directly to a pot and then puree it with an immersion blender. I often leave the texture a little course.
Add the milk and heat the soup through on the stove.