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roasted tomato soup

Roasted Tomato Soup

Author: www.miasdailydish.com
A full flavoured tomato soup, perfect to eat now or to freeze. You'll never looked at canned soup the same way again!
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Ingredients

Roasted Tomatoes

  • 3 lbs fresh tomatoes
  • olive oil
  • Sea salt to taste

Soup

  • 2 Tbsp ghee butter or coconut oil
  • 2 medium onions sliced
  • 2 large carrots diced
  • pinch of salt
  • 3-4 garlic cloves
  • 2 Tbsp tomato paste
  • 1/4 C fresh basil or 2 Tbsp dried
  • 4 C chicken broth
  • 3 lbs tomatoes roasted and chopped
  • Salt and pepper to taste
  • 2 tsp honey or to taste
  • extra basil leaves for garnish

Instructions

For the roasted tomatoes

  1. Preheat oven to 400 °
  2. Cut tomatoes in half and place, cut side up, on a baking sheet lined with foil and lightly greased
  3. Drizzle lightly with olive oil and sprinkle a bit of salt on each tomato
  4. Roast for 1 hour. Tomatoes will be shrivelled and may begin to blacken a bit on the edges
  5. Cool, use immediately or freeze in airtight container or freezer bag. (If freezing them, place them on a baking sheet lined with parchment paper in freezer until firm. This will keep them from freezing together into one lump)

For the soup

  1. Sweat the onion and carrot by sautéing gently for 10 or 15 minutes in 1 Tbsp oil. Sprinkle a pinch of salt over the vegetables in the pan to draw out their juices.
  2. Stir in garlic and tomato paste and saute for just a few minutes (do not burn the garlic)
  3. Add chicken broth, basil and tomatoes
  4. Bring to a boil, reduce heat and simmer, covered, for 25 minutes, stirring occasionally
  5. Taste and season with salt and pepper
  6. Add just enough honey to smooth out the tartness of the tomatoes
  7. Serve with a garnish of basil chiffonade if desired