I have been in soup mode lately. I think it’s the perfect starter, side dish or even main course. I like tomato soup, but not really a fan of the canned stuff. I like mine nice and thick with a lot of flavor, not just a bowl of boring acidity.
Since I have never made tomato soup before, I started out by googling things like “the world’s best tomato soup” and “best tomato soup ever.” I quickly eliminated several of them based on the amount of cream they used or the lack of flavor in the ingredients. When I saw this recipe I knew it was similar to one of the favorite bowls of tomato soup I have ever eaten.
8 baby carrots, diced
1 stalk of celery with leaves, chopped
1 small onion diced
2 cloves garlic, minced
2 cans diced tomatoes
1 cup vegetable broth
2 tablespoons butter
pinch of thyme
pinch of oregano
salt and pepper
1 tablespoon sugar(optional)
Preheat oven to 450F. Separate tomatoes from their juice. Reserve juice to the side.
Place pieces of tomato in a roasting pan, drizzle with a little olive oil, salt and pepper.
Roast for about 20 minutes or until deep red and caramelized.
While the tomatoes are roasting, heat 1-2 tablespoons of olive oil in a deep pot. Add in carrots, celery, onion and garlic.
Cook until onions translucent, about 7-10 minutes. Make sure you get those nice and tasty little brown bits.
Then add roasted tomatoes, tomato juice, vegetable broth, butter(use Earth Balance to keep it vegan), thyme and oregano. Simmer for 20 minutes or until the vegetables softened.
At this point, taste the soup. If it’s too acidic or you prefer a sweeter taste, add the sugar. If you add sugar, simmer 5 more minutes. Next, use immersion blender or carefully transfer soup to blender and blend to desired thickness. I put the soup in a blender and left the spout open a little to let the steam out then pulsed until nearly smooth.
This soup is so good that I might have to make another batch. Roasting the tomatoes really gives it depth and complexity of flavor. The added vegetables really help to cut the acidity, too. Even my tomato hating boyfriend loved it.