Roasted Tomato Soup and/or Sauce from Scratch

by Jenn on December 23, 2010

in Dairy Free,Dips and Sauces,Gluten Free,Soups,Vegetarian


After our first course of Christmas dinner, the picture above was exactly what I had in mind.  Fresh, thick, bright red roasted tomato soup, with strong hints of garlic, garnished with basil and parmesan.  The kind that warms the soul when the rain is batting against the windows, and each step outside is a slop! slop! in the slushy puddles splattering all over your new jeans – it’s easy to catch a chill then, and a warm soup was just the cure to take away some of the grumpies of the long Wintery week.

In a desperate attempt to call back the gods of Summer to return upon us with sunshine and warm temperatures, I enthusiastically purchased just about every bio (organic) fresh vegetable I could find in the store that weekend.  I found myself with a couple dozen tomatoes and thought, even if it isn’t Summer outside, maybe we can direct a few of those last rays of sunshine hidden from us by the ever threatening clouds, and have them warm our stomachs if nothing else by preparing a fresh soup.  Sorry Winter Solstice, as cool as you were with an eclipse and all, I still miss my sunshine.

I wanted thick and hearty form of tomato soup.  So I changed the recipe a bit from the one I was basing my “Summer invocation in a pot” off of, and definitely ended up with thick soup:

Roasted Tomato Soup/Sauce

It was spoon standing straight up thick! I probably could have added cream like the recipe said, or added in a few more cups of broth like the recipe said, but whatever.  I wanted something I could curl up with, my great-grandmother’s hand-made quilt wrapped around me, thinking of the sunshine.  This was perfect.  A few quickly chiffonaded basil leaves and some sliced parmesan to garnish the top and we had our perfect soup for our 2nd course of Christmas dinner.


Well, until I realized that soup this thick was probably an awesome sauce.  Over the next few days, we had it over pasta with some truffle oil.  We had it on toasted bread and olive oil.  I even used it to serve steamed mussels.  I have to name this soup one of the most versatile creations ever, because I am still coming up with ways to use it.  Next Summer when the tomatoes are really out and about, I am going to make a gazillion batches of this soup/sauce and then preserve it all to be enjoyed during these chillier and darker months.

Who knows – maybe then we’ll be on a warm tropical beach somehwere, instead of watching the full moon disappear before our eyes (of which I sadly missed even the tiniest glimpse – boo stupid clouds and grumpy weather!), we’ll be on the sand watching it rise bright and full, a midnight sun.


So when the next Winter Solstice arrives, with this dish we hopefully won’t have to be left merely imagining Summer, we might have a little way to revive it as well, if only for the moment the soup graces our lips and dances on our tongues.


Roasted Tomato Soup

Adapted from Tyler Florence, as seen on the Food Network
Prep Time: 10 min for chopping veggies
Total Time 2 hrs

2 dozen medium sized tomatoes, sliced in half horizontally
2 red bell peppers, sliced in half
salt & pepper
olive oil (about 1/2 -3/4 cup in total, depending on how heavy you are with drizzling on the to-be-roasted tomatoes)
4 cloves garlic, sliced
2 medium sized onions, roughly chopped
2 cups vegetable broth
2 tbs. sugar
1 tbsp. Italian herbs
salt & pepper

1. Preheat an oven to 400F.  Place tomatoes and bell peppers on a baking sheet cut side up.  Salt & pepper them and drizzle some olive oil (this will use around 1/2 cup) on top.  Roast in the oven until they are soft and beginning to char, about an hour.
2. Meanwhile, heat up a large skillet with a couple tbsp. of olive oil and sauté the garlic and onions until softened.
3. When the tomatoes and bell peppers are done, take them out of the oven, remove any charred outside bits, and then purée the tomatoes, bell peppers, onions, and garlic together.
4. Transfer the purée to a large pot, adding in the vegetable broth, sugar, and herbs.  Season to taste with more salt & pepper as needed.  Bring to a boil, and then lower the heat to a simmer, and let simmer about 20 minutes covered.



Valerie @ City|Life|Eats December 23, 2010 at 1:42 am

That looks absolutely lovely. I can only imagine how concentrated and wonderful the flavor must be :) I bet it would be great with any type of cod or halibut or pollack (the later is the white fish I seem to always come across most easily in Switzerland incidentally).

Jenn December 23, 2010 at 6:54 am

Oh that’s such a great idea to pair with fish, thanks for the idea!

Inna December 23, 2010 at 2:27 am

I love thick hearty soups like this. This looks incredible!

Jenn December 23, 2010 at 6:54 am


branny December 23, 2010 at 3:08 am

What are you tweeting about? Your pic of the mussels looks great!

Jenn December 23, 2010 at 6:55 am

Aw thanks Branny – ha I didn’t post all the terrible pics!

Deanna December 23, 2010 at 3:41 am

Sounds delicious, Jenn – no matter what you call it. :)

Jenn December 23, 2010 at 6:55 am

Thanks Deanna!

InTolerantChef December 23, 2010 at 3:49 am

What a fantastic versatile dish. I like the variation with the mussels the best. The photo looks amazing too. Hope you have a very merry Christmas!

Jenn December 23, 2010 at 6:55 am

Thanks! I hope you have a merry Christmas as well!

Rosa December 23, 2010 at 7:32 am

A gorgeous soup! So warming and comforting.

I love that last picture!

Merry Christmas!



Jenn December 24, 2010 at 11:29 am

Thanks Rosa!! Yeah the moonrise was pretty cool over the ocean :)

Cherine December 23, 2010 at 8:37 am

A wonderful comforting soup!!

Jenn December 24, 2010 at 11:30 am

Thanks Cherine!

Florian ( December 23, 2010 at 12:56 pm

Looks like a hot gaspacio, and it looks good :)

Jenn December 24, 2010 at 11:30 am

Oooh hot gazpacho, that’s a great description!

Carol, Simply...Gluten-free December 23, 2010 at 3:42 pm

Pure comfort indeed! It has been such a pleasure getting to know you this year. I wish you and yours a very Merry Christmas! xo Carol

Jenn December 24, 2010 at 11:33 am

And you as well Carol, have a very Merry Christmas!

Wendy @ Celiacs in the House December 23, 2010 at 4:07 pm

I’m feeling warmer just from your words and light-filled photography. It’s a bit chilly here in Ohio and memories of summer tomatoes are a good cure for the ice and snow every day this month.

Jenn December 24, 2010 at 11:33 am

Ice and snow every day in Ohio, it’s a bit early for that eh? Well hope this summery soup helps to warm you up!

Tina December 23, 2010 at 4:40 pm

Your photography takes my breath away. Absolutely beautiful! Every picture I see makes me want to be there. Your recipes look delicious and I can’t wait to try some of them. Wonderful site!

Jenn December 24, 2010 at 11:34 am

Thank you for the wonderful compliments!

heather December 23, 2010 at 6:16 pm

What a bright, summery soup. I’ve been on a warm weather food kick, too — just posted about ratatouille over on my blog. Perhaps I’m trying to savor the last bit of warmth here in Texas before my fiancée and I head north to Wisconsin! I’m bookmarking this to try when we get home.

Cheers and thanks,


Jenn December 24, 2010 at 11:35 am

Thanks! I love ratatouille, sounds like a perfect reminder of Summer as well :)

dario @ foodpixels December 24, 2010 at 1:15 am

Nice, healthy soup; the combination of roasted tomatoes, basil and parmesan is always a winner. And I can just imagine how good that would be with a thick slice of toasted rustic bread brushed with good extra virgin olive oil, garlic and salt . Amen !
Merry Christmas Jenn!

Jenn December 24, 2010 at 11:36 am

Thanks Dario! My husband likes it best that way so far, I’m still partial to having it with the moules … so many more ways to try it, I will have to make more!

Annie December 24, 2010 at 3:22 am

Up until recently I have never had anything but Campbell’s tomato soup. Once you have the real thing you NEVER want to go back to that stuff from a can. Your recipe looks absolutely delicious and I love how versatile it is. Have a happy and safe Christmas and New Year!

Jenn December 24, 2010 at 11:37 am

Thanks! Have a merry holiday as well!

justcooknyc December 24, 2010 at 4:53 pm

ha, that soup is seriously thick. too bad we can’t get decent tomatoes around here right now… this looks really good

Jenn December 24, 2010 at 5:35 pm

Yeah I was really surprised actually to find decent looking bio tomatoes… I decided to take advantage of it!

kateiscooking December 26, 2010 at 8:02 pm

That’s very similar to the tomato soup I made for Christmas Eve. I love the addition of the red bell peppers and will try that next time!

Jenn December 28, 2010 at 1:31 pm

Thanks! I love tomato soup, it’s such a festive color for the holidays too :)

kamran siddiqi December 27, 2010 at 6:07 am

Oh my! That looks like absolute comfort in a bowl! Great post! :)

Jenn December 28, 2010 at 1:35 pm

Thanks Kamran! December 27, 2010 at 6:58 am

Ohh Jenn!

I LOVE soup and I can’t wait to make this one.

Your photos are absolutely gorgeous, as usual!

Hope you’re having a fabulous holiday!


PS. We’re having a blizzard in Maine!

Jenn December 28, 2010 at 1:36 pm

Thanks Lisa! Yes I’ve heard about the crazy snow, nuts!!

Kim - Cook It Allergy Free January 3, 2011 at 5:37 pm

Jenn! This looks absolutely fabulous!!! What a beautiful picture and a fabulous meal! I hope you and your hubby had a wonderful holiday, even if you were not able to spend it with your family!
Happy New Year, my friend!

Jenn January 3, 2011 at 11:17 pm

Thanks Kim! We did have a nice holiday – hope you enjoyed your’s too!

StephG January 28, 2011 at 8:26 pm

Such a great recipe–yummy and so flexible as a sauce! I’ve made it weekly since trying it out the first time last month, and have used it in loads of meals. Thanks!

Jenn January 30, 2011 at 6:27 pm

Oh thanks!! Glad to hear that you’ve enjoyed it so much!

Comments on this entry are closed.

{ 1 trackback }

Previous post:

Next post: