Tomato Soup from Scratch with Fresh Tomatoes
Fresh tomatoes roasted in the oven are sweet and packed with flavour. Combined with garlic, spices and a bit of cream, this soup will become your go to tomato meal!
Servings: 8
Equipment
- Dutch Oven
- Blender or Immersion Blender
- Tongs
- Baking sheet
- Parchment Paper
Ingredients
- 5 lb Tomatoes Quartered
- 1 Head Garlic Separate cloves, keep skins still on
- 1/3 cup + 1 tbsp Olive Oil
- 1½ tsp Salt
- 1½ tsp Cracked Black Pepper
- 1 Onion
- 1½ tsp Dried Basil
- ½ tsp Dried Oregano
- 1 sprig Fresh Thyme or dried if you don't have fresh
- 2 tbps Balsamic Vinegar
- 1 quart Broth High quality or homemade
- 1/4 cup Heavy Cream
- 1 can Coconut Cream
Instructions
- Heat the oven to 400°F
- In a rimmed baking sheet lined with parchment paper, spread out the quartered tomatoes
- Add the garlic cloves with their skins still on amongst the tomatoes
- Top with salt and pepper
- Drizzle olive oil overtop and use your hands to rub the oil into the tomatoes and garlic
- Bake for 1 hour or until the tomatoes are very soft and start caramelizing on the edges
- When there are only 30 minutes left, start preparing the rest of the soup. Dice the onions
- Heat dutch oven on the stove with 1 tbsp olive oil
- Add the diced onions and sautee for 5-7 minutes, stirring occasionally
- Measure in the oregano, basil and thyme, and continue sautéing for another 2 minutes
- Add the balsamic vinegar and cook until it stops bubbling
- Add the broth and increase the heat to high to bring it to a boil. Once the broth boils, turn it town to medium to simmer for 10-15 minutes
- Remove tomatoes from oven and remove the roasted garlic cloves from the tomatoes to leave one side until they are cooler to remove the peels
- Add the tomatoes into the soup mixture
- Remove the garlic peels and add the garlic into the soup mixture
- Stir to combine, then add half the soup mixture to your blender and blend to desired consistency
- Pour blended soup into a separate bowl, and add the last half of the dutch oven mixture to the blender. Blend to desired consistency
- Pour blended soup back into the dutch oven pot, and add heavy cream. Stir to combine.
- Shake coconut cream can and add it to the soup. Stir to combine well, and let us simmer with the soup for 3-4 minutes.
Video
Notes
Notes:
If you have an immersion blender, you can skip the steps of adding the soup to the blender, and just blend the soup directly in the dutch oven.