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
Ingredients:
- 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)
Directions:
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.
Source: http://rantingchef.com/2012/08/08/guest-blog-appliance-envy-and-roasted-tomato-soup/
Rantings of an Amateur Chef 
Wonderful ingredients.
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Like yourself I’ve never particularly been a
fan of tomato soup either. I would always eat it but not too fussed. This was until a friend made her soup…oh….my….goodness. I could’ve cried it was that good. I’m not going to attempt it because my friend is Scottish and I maintain that’s the Scots make the best soup. I just wouldn’t do it justice. Glad you shared yours with us and you have found tomato soup love.
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Reblogged this on Catholic Glasses and commented:
Love tomato soup! I’ll try your recipe. Looks great!
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Growing up, I loved tomato soup with a toasted cheese sandwich – this spicy version sounds really good!
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I was gifted with a Cuisinart immersion stick 2 Christmas’s ago. It has been my favorite kitchen tool and is great for soups!
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I need my tomato soup to have a bit of kick behind it, this seems perfect!
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Dayum that looks good. Now that we are out of the 80’s and back into the 50’s
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This looks delish. I think I’ll give it a try and substitute almond milk for the dairy. Roasting the veggies always add a layer of flavor, yummm.
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Now I know what I am cooking for dinner Saturday night!
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I’ve been making lots of soups lately; I’ll definitely add this one to the list. It looks perfect for a cold winters day in Canada.
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Looks great! Especially on a cold winter day.
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This looks so flavorful –perfect. thanks for the recipe
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It looks like you had an anehime pepper in the photo that wasn’t mentioned in the list. Given that I really do not like tomatoes, I have a strange fondness for tomato soup and I think I want to give this one a try.
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