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Roasted Tomato Soup

July 31, 2011

I’m not sure if it was the heat or what, but I just was not feeling 100 percent yesterday.

It was borderline that feeling you start to get right before you get sick.


Getting sick is just not going to fly with me.

So what do I do when I feel start to feel sickly?

Make soup of course.

Well preferably, someone else would make me soup, but unfortunately that just wasn’t an option.

 So since I had an abundance of different types of cherry tomatoes in my fridge just asking to be loved.

I made roasted tomato soup.

I started by rinsing them off and placed them in a bowl.

I also peeled and quartered a shallot and three cloves of garlic.

I added them to the bowl with the tomatoes.

I then tossed the tomatoes, shallots and garlic with olive oil, rosemary, thyme, sugar, salt and pepper.

I place them in a baking dish [like a pyrex one] and baked them in a 400 degree F oven for about 20-30 minutes, until they were all caramelized.

Oh and I should note that as I was putting the tomatoes in the oven, I found half of a red pepper in my fridge.  So I threw that in the dish too.

Let’s take a closer look at these bursting little maters’ shall we??

Seriously, so good.

I probably could have just eaten the vegetables just like this and been happy.

Anyways, I let the vegetables cool down and then popped them into a blender.

Also into the blender went a splash of balsamic vinegar, dab of tomato paste, salt, pepper, sugar, red pepper flakes, a tiny bit of chicken stock [to thin it out]

Blended on high until it reached the consistency I wanted.

Taste tested.


Poured into a bowl.


I topped the soup with some chives, grated cheese and croutons.

Note: I made these mini croutons out of a millet muffin I had lying around.  The taste is comparable to cornbread, so think that.  All I did was toast them in the oven until they were crispy.


Seriously this was just what I was craving.

^ I think I say that everyday.

Oh I probably should tell you that I did not eat this hot nor was this chilled.

It was more of a room temperature kind of deal.

I also heated up a dinner roll in the oven for some much needed dunkage.

Was it a instant cure for my aching body?

Well, no.

But it sure was the bowl of comfort that I needed.

Happy Vanessa.


Before I go I just wanted to share a great night out opportunity for any of you Charlotte folk.

Did you know Cirque du Soleil is coming to Charlotte this week??

Well they are.

So if any Charlotte people are coming to TWCA [Time Warner Cable Arena] to see Cirque du Soleil, come enjoy some dinner at Frontcourt restaurant [the restaurant I work in] on Founders level. Open from 6:30-7:30ish before the show. Reservations are accepted! 🙂

Let me know if anyone is interested!

Have a good night!

Vanessa 🙂

6 Comments leave one →
  1. Diane permalink
    August 1, 2011 11:18 am

    Looks declisious! After we talked the other day, I did exactly the same thing with the overabundance of tomatos from my garden….made roasted tomato soup. I threw a cucumber from the garden and some celery into the blender as well and served it chilled with a grilled mozarella and priscuitto (sp?) sandwich. You’re so right, roasting the tomatos gives it a much more intense flavor. Thanks for the tip!

    • August 1, 2011 11:50 am

      Yay. Glad you made it!! I could have used a mozzarella and prosciutto sandwich with mine! 🙂

  2. August 1, 2011 6:05 pm

    Mmm, all those roasted veggies look so yummy. It looks so delicious, but simple, I think I’ll give it a try when my tomatoes start ripening.

  3. August 1, 2011 9:11 pm

    I love simple, but delicious things. So this was right up my alley. Hope you try it and enjoy it! If it’s too simple, add some of your own flare into it! 🙂

  4. dawn permalink
    August 13, 2011 5:01 am

    About how many cherry tomatoes did you use?

    • August 13, 2011 5:13 am

      It was one of those larger containers from Trader Joe’s [minus a few] So maybe around 2 pints worth.

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