Roasted Fresh Tomato Soup

It is nearing the end of tomato season here.  A few days ago we had our first hard frost.  This year we've had a bumper crop of tomatoes!  I think I've picked about 2-3 bushel so far and there's at least another bushel on the plants we covered to protect a little longer from frost.

I love to eat tomatoes fresh, and one of my most favorite garden treats is a tomato sandwich!  Tender slices of homemade bread spread with mayo, and thick slices of ripened garden tomato sprinkled with salt.  YUMMMMY! My next favorite use of fresh tomatoes is Aunt Lois's Marinated Tomatoes... so tangy!  A perfect accompaniment for a summer meal.

What we don't eat fresh I bottle.  My family loves salsa and I love Best Ever Canned Salsa as it can be as mild or hot as you like (we prefer mild) and makes several pints.  We also like homemade Chili Sauce and can some of that to put on meats and potatoes.... an old fashioned treat.  

This delicious tomato soup recipe came from a friend several years ago.  At least the base of it did.  I tend to do my own thing with recipes.  The seeds and skin left in can leave a small amount of chewy texture, but I prefer that and it makes it much easier than separating those seeds!   I love this soup with a drizzle of cream and croutons or a grilled cheese sandwich on homemade bread.    Enjoy!

Fresh Roasted Tomato Soup

12 large, ripe tomatoes, quartered

1/4 C. balsamic vinegar

1/4 C. olive oil

1 large onion, sliced

2-3 T. minced garlic (more if you love garlic - I use the minced garlic you can buy in the store)

1 C. fresh basil leaves (I sometimes use the freeze dried basil)

1/4 C. butter

1 can chicken broth (or 1 1/2 cups of water with 1 heaped tsp. dry bouillon) 

1 C. heavy whipping cream

Garlic toast, chunky salad croutons, French Bread or other dippers.


Turn oven on to 500 degrees.  Line a large cookie sheet with foil.  Place tomatoes in a single layer on foil and sprinkle with vinegar and oil.   Place in oven and roast for 30-40 minutes or until some of the skins start to blacken.  Remove from oven.

While tomatoes are roasting, saute onion and garlic in butter until onion is translucent and tender.  Add basil leaves and saute just a minute longer until they are limp.

When tomatoes are done, combine with onion mixture and put in blender until blended smooth.  Place back in pan, add chicken broth, and salt and pepper to taste.

Ladle into bowls, drizzle heavy whipping cream on top, add croutons or bread if desired.  

Makes 6 nice servings. (many more if your kids eat like my Wesley...  he only uses tomato soup for dipping grilled cheese.  Once the sandwich is gone, that's it.  1/3 C. servings are plenty for others who only dip! lol )

Joy's Notes:  Sometimes we also top our bowls with shredded cheddar.   Different varieties of tomatoes produce sweeter or tangier soup.  If you'd like your soup tangier, add a splash more of the balsamic vinegar, if you prefer it more sweet, you can add up to 1 tsp. of sugar.