As a kid, I ate tomato soup and grilled cheese all of the time. The soup was never homemade, usually a can of Campbell’s, but it still did the trick. I don’t think that anyone can argue against tomato soup (and grilled cheese) as being one of the all-time greatest comfort foods. And comfort food is exactly what I am in search of in Springtime in Ohio. Especially in the throes of the Covid-19 crisis and a stay-at-home order issued by our Governor. Only, this time, I wanted a grown-up tomato soup. And this Spicy Roasted Tomato Soup certainly delivered.
This Spicy Roasted Tomato Soup is overflowing with flavor. First, it uses fresh tomatoes instead of canned. And secondly, roasting the tomatoes, onions, and garlic intensifies the flavor. The soup has a subtle spicy kick thanks to some cayenne pepper that can be adjusted according to preference.
After roasting the fresh ingredients, this soup takes very little time to come together- about 20 minutes. It is also incredibly easy to make. You won’t want to ever eat tomato soup from a can ever again after making homemade!
Let me show you how I made this Spicy Roasted Tomato Soup 👇🏻
Roasting the Tomatoes.
Preheat your oven to 400 degrees and line a baking sheet with parchment paper (or foil).
Spread out 3 1/2 Lbs of halved Roma (or plum) tomatoes. Add 2 medium sweet onions (cut into large wedges) and 8 garlic cloves (still in their papery skin). Drizzle with 2 tbsp of olive oil and season with salt and pepper. Toss to coat.
Roast for 45-55 minutes until the tomatoes are super soft and browned slightly around the edges. Keep a close watch on the garlic cloves while roasting to make sure that they don’t get too dark (remove from baking sheet early if you must).
Let the tomatoes, onion, and garlic cool. Then add them to a large pot or Dutch oven. (Squeeze out the garlic clove from the skin before adding).
Add 3 cups of low-sodium chicken broth, 1 tbsp balsamic vinegar, 1/2 tsp cayenne pepper, 1/4 tsp dried thyme, 1/4 cup roughly chopped fresh basil, and a pinch of crushed red pepper flakes.
Use an immersion blender to blend until super smooth. Or remove to a blender and blend (in 2 batches) until super smooth.
Heat the soup over medium heat. Add 1/2 cup of heavy cream and a parmesan rind (optional). Season with some salt and pepper. Cook for 20 minutes to let the flavors marry.
After 20 minutes, remove the parmesan rind and taste for seasoning. Add more salt or pepper, if necessary.
Top with fresh basil. Serve with a grilled cheese for maximum tomato soup experience.
Enjoy!!
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Spicy Roasted Tomato Soup
Ingredients
- 3 1/2 Lbs Roma or Plum Tomatoes, halved
- 2 Medium Sweet Onions, cut into large wedges
- 8 Garlic Cloves (still in the papery skin)
- 2 Tbsp Olive Oil
- Salt and Pepper
- 3 Cups Low-Sodium Chicken Broth
- 1 Tbsp Balsamic Vinegar
- 1/2 Tsp Cayenne Pepper
- 1/4 Tsp Dried Thyme
- 1/4 Cup Fresh Basil, roughly chopped
- Pinch of Crushed Red Pepper Flakes
- 1/2 Cup Heavy Cream
- Parmesan Rind (optional)
- Fresh Basil, for topping (optional)
Instructions
- Preheat oven to 400 degrees and line a baking sheet with foil. Place the halved tomatoes on the pan, along with the onion wedges and garlic cloves. Drizzle with the olive oil and season with salt and pepper. Toss to coat.
- Bake for 45-55 minutes until the tomatoes are soft and a little browned around the edges. Watch the garlic cloves while roasting and remove if they get too browned.
- After the tomatoes, onions, and garlic have roasted, let them cool. Once cool, pour them into a large pot or Dutch oven. (Squeeze out the garlic cloves from their papery skin).
- Add the chicken broth, balsamic vinegar, cayenne pepper, dried thyme, fresh basil, and crushed red pepper flakes. Give everything a good stir. Using an immersion blender, blend until super smooth. Or remove to blender and blend in 2 batches until smooth.
- Season with a little more salt and pepper (about 1/2 tsp each), add a parmesan rind (optional), and add 1/2 cup heavy cream.
- Cook for 20 minutes on medium to heat the soup through and let the flavors marry together. Taste for seasoning, add more salt or pepper if necessary (and remove parmesan rind, if used). Top with fresh basil (optional). Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.