I don’t really like a lot of tomato flavor (outside of ketchup), but I’ll definitely be making this dish more than once this fall.This accompanies the sun dried tomatoes I posted last week. That box of tomatoes I purchased went the extra mile!
I’m getting better at loving tomatoes. I used to hate them. I wouldn’t eat them whole/sliced/juiced/pureed or anything unless it was ketchup.But of course, ketchup has sugar and flavor added to make it different. I LOVE ketchup.
So when I suggested to Rahul that we make a tomato soup, he asked if I had a fever. “I didn’t.”
But the biggest reason why we opted for soup was that the food-extravaganza event Dig Indiana was the next day. A light dinner was in order.
So why make something if I was already thinking I wouldn’t like it?Cream. The cream is why. Cream makes everything better. It sweetened the soup and gave it a flavor that begged you to dip anything and everything in it. I bet you’ll enjoy it, too.
Creamy Roasted Tomato Soup
Makes 4 servings
- 12-15 Roma tomatoes, halved (or any combo of tomatoes you like)
- Half a yellow onion, sliced thick
- Olive Oil
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper
- 2 cups broth (I used chicken because I had it, vegetable would work too)
- Heavy cream, 1/2 to 1 cup depending on what you like
- Optional garnishes – bacon, fresh herbs, parmesan cheese
- Preheat your oven to 375. Grab a baking sheet and layer the tomatoes and onion slices.
- Drizzle 2-3 tablespoons of olive oil over them and sprinkle with salt and pepper. Mix together with your hands so everything is evenly coated.
- Roast for 20-25 minutes or until vegetables are slightly caramelized.
- This next part can be done in two ways – using a food processor, puree the vegetables and then add to a large dutch oven with the spices and broth.
- Or, add the vegetables, spices, and broth to the pot and puree with an immersion blender.
- Bring to a boil and simmer for 5-10 minutes so that the spices can evenly distribute and provide flavor to the soup.
- Taste and adjust seasonings accordingly. Add 1/2 cup of heavy cream, stir, and taste. If you prefer more cream, keep adding until it gets to your preferred flavor. I added 1 and 1/4 cup of cream to my soup. Told Ya it was good.
We served this soup with Rahul’s grilled cheese and bacon sandwiches. He’s the master grilled cheese maker in the house and gets it right every time.