It’s National Soup Month!  I’ve been enjoying lots of good soup this month, but this Roasted Tomato Soup turned out to be the soup to celebrate.  It is a simple soup made with fresh tomatoes.

 

This soup was made with the last tomatoes from my garden. It’s way past growing season, but the tomatoes didn’t get the message.

When the weather turned cold, they were still trying to ripen on the vine. I didn’t want them to freeze, so I removed them from the vines and let them ripen inside. I couldn’t give up on them because most of these tomatoes were heirloom tomatoes that I had planted from seeds.

It took a while, but they finally ripened, and I was able to make homemade basil tomato sauce and this tomato soup.

Garden Fresh Roasted Tomato Soup

Adapted from this recipe: http://allrecipes.com/CustomRecipe/62428497/Garden-Fresh-Tomato-Soup/Detail.aspx

Makes: 6 servings

This Garden Fresh Roasted Tomato Soup uses fewer ingredients and tastes more like traditional tomato soup than the Fresh Tomato Soup I made this past summer. Although that soup was good, it wasn’t quite the flavor I was looking for in a tomato soup.

 Ingredients:

• 8 cups chopped fresh tomatoes, roasted
• 6 cups chicken broth
• 1 medium onion, chopped
• 4 to 6 cloves of garlic
• 4 whole cloves
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon garlic salt
• 1 teaspoon dried basil (or to taste)
• 1 teaspoon dried thyme (or to taste)
• 1-2 teaspoons white sugar to taste

I used Black Russian, Roma, and other heirloom tomatoes in addition to non-heirloom tomatoes for this soup. Roasting them with olive oil and dried herbs brings out the flavor.

Directions:

In a stockpot, over medium heat, combine the tomatoes and chicken broth.

Sauté garlic and onion in olive oil until the onion is transparent and soft.

Add to stockpot. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and cool for 20-30 minutes.

Run the mixture through a food processor and return to the stockpot on medium heat.

In a sauté pan, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown.

Gradually whisk in a bit of the tomato mixture so that no lumps form, then stir the roux into the stockpot. Season with sugar and salt, and adjust to taste. Then, enjoy!

Happy Soup Making!

Cathy