I got into an argument with the vacuum. I was trying to do the right thing by cleaning out that roll bar thing so it would work better. Grossest thing ever but I did it. Then I couldn’t get it back together. I struggled with it for 20 minutes. TWENTY minutes. Then I poured a glass a wine and went to my favorite “I’m pissed off and need to feel like someone understands my pain right now” blog – Thug Kitchen (if you don’t like f-bombs, don’t click the link)!
I have been thinking about making tomato soup a lot recently. It’s a soup I can get really excited about. Probably because it’s usually served with grilled cheese. But tomato soup can also go so wrong. The canned stuff is too salty and lacks a depth of flavor. I saw a recipe on Pinterest for a Creamy Tomato Soup and I got excited. Turns out they wanted you to take a can of condensed tomato soup and add some milk and cream. No. No. No. Lucky for me, I came across this beautiful soup. It’s perfect.
Of course my favorite thing about this tomato soup is that it incorporates more vegetables! The potato and cauliflower lend to the thickness of the soup. This is a tomato soup that you can scoop up with your grilled cheese. I can’t get over the consistency of this soup. It’s thick and creamy and I didn’t even have to add cream to get it this way. I mentally awarded myself several nutritional gold stars for this one.
The sweetness of the potato, cauliflower and onion combination provided a perfect balance to the tomato’s acid. And this recipe doesn’t overdo it with the herbs either. Just a touch of rosemary and thyme but the vegetable flavor still holds up. If you don’t like rosemary or thyme, try swapping them out for basil and oregano. Oh and the garlic! I used 5 cloves and you can definitely taste it. If you like your garlic flavor a little more subtle, try 3 cloves.
This was my favorite part – adding the extra tomato juice to the purée. Beautiful colors! I only added two cups of broth because I liked where I was with the texture. Also I used chicken broth instead of vegetable broth because that’s what I had on hand. It worked.
Bonus: It reheated wonderfully for lunch! Greg ate it over rice and chicken for lunch and thought it was extra special. I have so many plans for this soup in our future.
The vacuum is back in the hallway closet. Still broken.
Roasted Tomato Soup
- Serves 4-5
- Total Time 1.5 hours
1 28 ounce can whole, peeled tomatoes (low sodium)
3 teaspoons olive oil
5 cloves garlic
1 medium potato, peeled and diced
1 ½ cups cauliflower, coarsely chopped
½ medium yellow onion, diced
1 teaspoon dried rosemary
½ teaspoon dried thyme
2-3 cups vegetable broth
Salt and pepper to taste
DirectionsPreheat oven to 325 degrees F. Grease a roasting pan with 1 teaspoon olive oil. Drain tomatoes, saving the juice. Slice tomatoes in half and place them in roasting pan. Add whole garlic cloves to roasting pan also, skins on. Dust tomatoes with a pinch of salt. Bake in oven for 30 minutes.
Toss the diced potato, cauliflower and onion with remaining olive oil, rosemary, thyme and a pinch of salt and pepper. After tomatoes have roasted for 30 minutes, add potato, cauliflower and onion mixture and return to oven for 30-40 minutes. Remove from oven and allow it to cool for a few minutes. Remove garlic from its skin. Add garlic, tomatoes, potato, cauliflower and onion to blender. Make sure you scrape plan clean to get all the drippings. Add 2 cups broth. Purée until smooth.
Pour the contents of the blender into a pot and heat over low heat. Add the reserved tomato juice. For a thinner soup, add additional cup of broth. Season with additional salt, pepper or herbs if necessary. Serve hot.