Balsamic Roasted Tomato Soup

Summer is almost over, ho hum!  It went too fast!  The good news is that the tomatoes are still wonderful and beautiful right now.  And it’s pretty close to soup season!  Today I’m sharing with you a classic tomato soup recipe that is bursting with flavor!

My husband walked in the door the other day with a GIANT bag FULL of tomatoes! Beautiful, luscious, homegrown tomatoes!  The only catch was that they were on their last day of beauty….you know what I’m saying?  It was do or die time, let’s make that do or rot time!  So I decided to make soup and freeze it for a cold, tomato-soup kind of a day.  I used cherry tomatoes for this recipe and I made tomato sauce with all the large tomatoes.  If I were to make this soup using large tomatoes I would suggest peeling the skin first.  Follow these steps to peel a tomato, just like peeling a peach.

Balsamic Roasted Tomato Soup

  • 4 cups (approximately) Cherry Tomatoes, halved
  • 1/4 cup Extra Virgin Olive Oil
  • 5-6 Cloves Garlic
  • Salt and Pepper
  • 1/2 Onion, roughly chopped
  • 2 Tbsp. Balsamic Vinegar
  • 1 Qt. Chicken or Vegetable Stock
  • 1 Bay Leaf
  • 2 Tbsp. Butter (optional)
  • 5-8 Fresh Basil leaves

Preheat the oven to 425 degrees.  Cut the tomatoes in half…

Place the tomatoes in a shallow roasting pan along with the chopped onion and drizzle with olive oil and balsamic.  Add salt and pepper as desired.

Roast for approximately 20 – 25 minutes, until the kitchen smells wonderful and the veggies look like this…

Transfer the roasted goodness to a large pot and cover with chicken or veggie stock, bay leaf and butter.  Bring to a boil, reduce to a simmer and cook for 20 minutes.

Remove the bay leaf, add the basil and puree using an immersion blender.

Blend until a creamy and smooth consistency is reached.

I served this soup with a tiny grating of Asiago Cheese.  This is a great meal on it’s own, or a perfect starter for a special meal or perfect paired with a classic grilled cheese sandwich.

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Dinner, Lunch, Side Dish, Vegetarian, Veggies , , , , , , ,

6 comments


  1. David Kinnard

    I’m making this tonight with my tomato bounty too!

  2. I could eat those tomatoes roasted plain. Gosh, they look amazing.

  3. I agree with Clarkie; those roasted tomatoes look beautiful. In fact, the raw ones do as well. Kudos to your husband for bringing them home. I just about HAVE to have grilled cheese with my tomato soup though. It would feel weird having it any other way.

  4. Wow, that sounds really good…I could use a bowl of that today, it’s rainy out.

  5. OH YUM! I am soooo sad. We had such a hot and dry summer that most everyones tomatoes (and gardens) went bye bye around here about July. I’ll have to file this one away for NEXT years bounty.

  6. Pingback: FOOD DAY | Squash Blossom Babies

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