So I know this title is strange, but I’ve come to the best revelation…this creamy tomato soup is Ah-mazing on pasta too! It is not the velvety smooth texture of your typical canned tomato soup. Instead, it has texture and much more flavor. As I was eating a reheated bowl for lunch, it reminded me of a creamy vodka sauce (without the vodka), as the roasted garlic and ground pepper give it a slight spice. This is the perfect solution for our family since our little man hasn’t taken up our love of soup just yet. He will eat chili and chicken noodle soup, but I don’t think I can get him to enjoy an entire meal of soup just yet. Perfect solution: top some pasta or Ricotta and Parmesan Meatballs with this flavorful and veggie packed sauce!
As I searched for “tomato soup” recipes, I found an overwhelming number of them contained canned tomatoes. While I am not opposed to using canned tomatoes on occasion, I wanted the freshest version of this soup. I sifted through several recipes taking bits and pieces from a few that sounded good. In our first version, we used vegetable broth and felt it lacked the rich tomato flavor we both love about tomato soup. So the second time, I added organic tomato juice and that made up for what the first version lacked.
I love the idea of roasting the veggies in the oven. Any time I can make a recipe with less “hands-on” time, I’m happy. Just halve the tomatoes and onions and place on a baking sheet with the garlic and carrots and roast in the oven for 60 minutes. After they are roasted, you toss them into a pan, season, puree and you have soup (or sauce). Pretty easy if you ask me!
- 24 Roma Tomatoes
- 4 medium yellow onions
- 4 whole carrots
- 2 heads of garlic (using 12 cloves of the roasted garlic)
- 3 cups tomato juice or vegetable broth
- 1 cup half and half
- 3 t paprika
- 3 t dried basil or 1/4 cup chopped fresh basil
- 2 t oregano
- 2 T sugar
- salt and pepper to taste
- 1. Preheat the oven to 400 degrees F.
- 2. Line two rimmed baking sheets with parchment paper and slice tomatoes and onions in half. Peel 4 carrots and place on the tray whole.
- 3. Cut the top off of the entire bulb of garlic (so all of the cloves are intact) and place on baking sheet.
- 4. Drizzle with olive oil, salt and pepper.
- 5. Roast in oven for 60 minutes, checking on them after 30 minutes to ensure the garlic or onions aren't getting too brown. If they are, rotate them.
- 6. Let cool for 10 minutes, then pour into stock pot (including any accumulated juices).
- 7. Add all remaining ingredients then puree with hand immersion blender or transfer to a blender. I like mine to have a little texture, so the immersion blender works best to control the texture.