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Roasted Tomato Soup & Tomato Parmesan Croutons

Roasted Tomato Soup


One of the things I always try to have on hand is a batch of soup. Does not matter the kind, but there is always one in the freezer, or one in the refrigerator or one simmering on the stove. This is my cure for everything. From being homesick to missing tooth.

Tomatoes


The latter is me today. After a painful molar extraction yesterday, the only thing I wanted to eat last night was soup. Smooth tomato soup. I was too drugged up to even want to thaw the batch I had in the freezer so my dear honey brought me some home from the local eatery.

Roasted Tomato Parmesan Croutons


Today, in between two rounds of painkillers, I am putting this Roasted Tomato Soup on the stove. It is my drug of choice to nourish me while I can’t have solid foods and to calm down the sounds coming from my stomach. A girl’s got to eat and even beaten to a pulp, I will try to make something tasty.

I am really honored to be sharing this recipe with the reader of Joanna at Cup Of Jo today in her "Best Simple Recipes" series, here. I also wrote a bit of my long love story with soup for her readers.

Thank you Joanna for having me!

Roasted Tomato Soup



Roasted Tomato Soup With Tomato Parmesan Croutons
Serves 4-6

Ingredients:
2 pounds fresh tomatoes
4 garlic cloves (skin on)
4 small Vidalia onions, cut in half (or 2 regular onions)
2 tablespoons olive oil
2 teaspoons dried basil
2-4 cups water (depending on how thin/thick you like your soup)
Salt and pepper to taste

For the tomato parmesan croutons:
8 to 12 large cherry tomatoes
1 teaspoon dried oregano
1 tablespoon grated parmesan
Fresh oregano to garnish

Preheat the oven to 400F.
Slice the tomatoes in halves and place them on a baking sheet. Drizzle with 1 tablespoon olive oil.
Place the garlic cloves and onion halves on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
Place both baking sheets in the oven and roast the vegetables until soft, about 20 minutes.
Remove from the oven and let cool.
Peel the skin off the garlic cloves and place with the rest of the vegetables, in a food processor. Add about 2 cups of water and puree until smooth. Add more water to reach your preferred consistency. Adjust the seasoning with salt and pepper if desired.

For the tomato parmesan croutons:
Turn your oven broiler on high.
Thinly slice the cherry tomatoes (I usually get 3 slices per tomato) and layer on a baking sheet line with parchment paper. Sprinkle evenly with the dried oregano and parmesan. Broil for about 1 minute or until the parmesan starts to get golden brown. Remove from the oven and let cool completely.
To serve, place the soup in a large saucepan and re-heat quickly over medium heat right before serving. Ladle the soup into bowls and garnish with the tomato parmesan croutons. Enjoy!

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Comments


Bev Weidner (Bev Cooks) March 28, 2012 um 6:24 pm

I'm so sorry you're feeling extractiony! That soup needs to be sliding down my throat, right now.

I miss you!


Lena March 28, 2012 um 6:33 pm

I will make this soup, as soon as I can get some good tomatoes here, which will be in 3 months or so. But I'm already looking forward to that day, because who doesn't love a thick, warming tomatoe soup?


Averie @ Averie Cooks March 28, 2012 um 6:51 pm

I adore tomatoes of all kinds and could just eat that tray of roasted ones in your photos before I even made any soup from them ๐Ÿ™‚


Gaia March 28, 2012 um 7:33 pm

Tomatoes are starting to appear at the market, here in Italy too, as spring is coming!!
i love this soup!!


Ilan @ IronWhisk.com March 28, 2012 um 8:20 pm

Looks delicious Helene!


Anonymous March 28, 2012 um 8:37 pm

recover and take care of yourself …


Rose D., Frenchtown, NJ March 28, 2012 um 8:53 pm

I hope you feel better soon! The soup looks wonderful!! ~rose


terri March 28, 2012 um 9:43 pm

i hope you're feeling better soon!


goboroot March 28, 2012 um 10:00 pm

Ah… another tomato dish… It for sure comforts you. I think I have to double the number of tomato plants I grow this season so that I can try all your wonderful recipes: ) Gorgeous photos as always!


Anonymous March 29, 2012 um 12:38 am

I'm absolutely in love with tomato soup. Can't wait to try your recipe with dry farmed tomatoes next summer. I can also never seem to make enough quarts in the summer to last me through the year and I'm currently hoarding my last quart for a special occasion.

Hope you feel better.


Tim, Chicken and Apples March 29, 2012 um 1:13 am

I hope you feel better soon. There are few hurts that can't at least be helped with a bowl of good soup.


Jen Laceda | Milk Guides March 29, 2012 um 3:02 am

i was just thinking of making tomato soup after seeing one featured on Jamie Oliver's magazine! Just the beautiful colour of this soup…gorgeous, hello!!!


rahel March 29, 2012 um 7:29 am

This looks heavenly! I can't wait for fresh tomatoes from our garden (hopefully they will succeed)- then I will try this recipe.
Feel well!


Liz March 29, 2012 um 9:47 am

For the tomatoes – you don't peel the tomatoes and puree everything for the soup?

Soup does sound delicious.


baker in disguise March 29, 2012 um 11:27 am

Oh wow.. tomatoes from my mother's garden have just arrived..its too hot in India right now for soup.. but I like the parmesan croutons.. and there are so simple!!


thelittleloaf March 29, 2012 um 12:08 pm

Love the idea of making croutons out of tomatoes – so beautiful.


Susie Hunt March 29, 2012 um 1:17 pm

The most beautiful cherry tomato pic I've seen Helene. You clever, clever girl. I'm sure the tomato soup is just as lovely. Will give it a go soon. My little cherry toms are still green.


Carmen M. March 29, 2012 um 1:21 pm

I hope you get well soon.


Helene March 29, 2012 um 1:43 pm

liz: no peeling necessary, it all gets pureed.

Baker in disguise: the soup is also really good cold or at room temperature.


meg March 29, 2012 um 4:04 pm

Looks absolutely lovely! So sorry to hear about your dental distress. I can relate, and, yes, soup is good for everything from a broken heart to the flu.


Sharyn Dimmick March 29, 2012 um 5:17 pm

I like the look of those tomato croutons — so clever.


Kitchenette Finds March 29, 2012 um 5:20 pm

Soup is definitely a cure all. I just stocked my freezer with a roasted vegetable and bean soup. Nothing soothes like soup.


cathy @ Noble Pig March 29, 2012 um 7:48 pm

Hope you feel better soon…the soup sounds like it would cure all!


Rocky Mountain Woman March 29, 2012 um 9:07 pm

There really is nothing better than soup when you are feeling poorly and tomato soup is my all time favorite!

I've never tried making it with roasted tomatoes, but I will remedy that very shortly…


test it comm March 30, 2012 um 11:44 am

That tomato soup is looking really good!


Monica @ Just 5 More Minutes March 30, 2012 um 5:14 pm

I just discovered your site and wow, I am so happy I did. I live in Seattle too and would have loved to attend your workshop ๐Ÿ™ Ah well, maybe next time. I'm also a total tomato addict and love this post. Thank you! I am definitely a new fan. ~ Monica


The Cozy Herbivore March 30, 2012 um 10:51 pm

Ugh, I had dental work myself yesterday and I sure made myself some soup for dinner as well! Sadly it wasn't this delicious… but I can't wait to give this recipe a try. It looks so nourishing and good, not to mention absolutely beautiful!


sandra March 31, 2012 um 5:33 pm

Your photos are so stunning and this tomato soup looks so rich and smoky in them I had to try it out… but when I did it came out lighter in color and in flavor than I expected. What type of tomatoes did you use? Is there something I might have done wrong? You can view my soup on my meadowsknits blog.


WokandSpoon March 31, 2012 um 7:30 pm

Hope you've recovered. I love tomato soup in any form – including canned!


Helene March 31, 2012 um 8:28 pm

Sandra: the color difference is easily explicable and does not come from the kind of tomatoes: where, when, how you took your photograph. Highlights, shadows, light and filtering create different effects to the photo itself. I shot mine at 6pm during a lightning storm which is my favorite shooting situation because of the strong highlights and deep shadows I can get to work naturally with the food. It's always fascinating to see the different effects one can create naturally depending on how your harness and play with the light.


tania@mykitchenstories.com.au April 1, 2012 um 7:36 am

This soup does look very restorative, I agree that soup cna cure a lot of ills.


kyleen April 2, 2012 um 1:43 am

I love your photographs–they're breathtaking. I hope you feel better!


Perri April 4, 2012 um 3:37 pm

I have to say I was so excited to try this soup and I am somewhat disappointed. I found the soup to be too thin (even though I used less than 2C of water) and also had a big raw onion flavor (despite using less onion and roasting them for 2x longer than you suggested). Is there something else I missed?

Love the tomato croutons though!


Helene April 4, 2012 um 6:21 pm

Perri: the consistency will vary with how much water your tomatoes contain which renders the soupe more or less thin/thick.
As far as the onion flavor, that's primarily a matter of how your taste buds register the flavor of the onions. Everyone has different degrees of tasting the same foods. I can add a whole head of garlic in a pot of soup while my dad only use 2 cloves and find that enough.


Alison April 5, 2012 um 5:01 am

Soup always makes me feel better too. Lovely photos as usual.


Allie July 28, 2012 um 3:01 pm

This is so perfect! I just had my wisdom teeth pulled and was looking for a tomato soup recipe to use up all of the ones from our garden. So fortuitous to have found this, and comforting to know that you were going through the same pain while enjoying this recipe. Thanks!


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