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- 1 Fall is finally starting to take hold and the tomato vines are starting to wind down. I picked a basket full of ripe tomatoes and decided a pot of creamy roasted tomato soup would make a perfect meal. And it certainly did. Served with a grilled cheese sandwich on the side, what could be more comfort?Here’s how you do it:
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Fall is finally starting to take hold and the tomato vines are starting to wind down. I picked a basket full of ripe tomatoes and decided a pot of creamy roasted tomato soup would make a perfect meal. And it certainly did. Served with a grilled cheese sandwich on the side, what could be more comfort?
Here’s how you do it:
The first step is roasting tomatoes. Remove the stems, rinse and dry them.
Lay the tomatoes on a parchment lined baking sheet. Cut the top tips off of a head of garlic. You want to make sure the cloves exposed.
Place half the basil and parsley down with the tomatoes and garlic, and drizzle the whole thing with olive oil. Sprinkle with a generous pinch of kosher salt.
Preheat the oven to 325° and roast for about 30 minutes. The tomato skins will start getting crackly and cracking across the meat of fruit.
Set aside an allowed to cool. The garlic may take a little longer. It needs to be soft enough to squeeze.
When everything is cool enough to work with, place about 1/3 of the tomatoes in a separate bowl and set aside.
Squeeze the head of garlic to push the roasted cloves out.
Put the remaining fresh herbs, roasted tomatoes, roasted garlic cloves, lemon juice and the broth to the food processor or blender. Blend until smooth.
Pour into a medium saucepan and turn it on low to start simmering.
While its simmering, gently squeeze the tomatoes that have been set aside, pulling out the skins as the tomatoes start to get crushed. Pour these into the pan with the purée.
Mix the cornstarch with the oat milk, blending well.
Slowly stir the cornstarch and milk into the tomato mixture, stirring constantly.
Simmer on medium until the soup starts to thicken. Add salt and pepper to taste.
When it is thickened up just a little bit and it’s hot, it’s time to serve.
Serve it with croutons on the top and some fresh chopped herbs. And of course the grilled cheese sandwich on the side!
© Copyright 2022 The Lazy Gastronome
A delicious fresh from the garden soup.
- 3-4 pounds fresh, ripe tomatoes
- 1 medium head of garlic
- 6-8 large sprigs basil
- 8-10 large sprigs parsley
- 2-3 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 cup fresh lemon juice
- 2 cups vegetable broth
- 1/4 cup cornstarch
- 1-1/2 cup extra creamy, unsweetened oat milk
- croutons and chopped herbs for garnish
-
The first step is roasting tomatoes. Remove the stems, rinse and dry them.
-
Lay the tomatoes on a parchment lined baking sheet. Cut the top tips off of a head of garlic. You want to make sure the cloves exposed.
-
Place half the basil and parsley down with the tomatoes and garlic, and drizzle the whole thing with olive oil. Sprinkle with a generous pinch of kosher salt.
-
Preheat the oven to 325° and roast for about 30 minutes. The tomato skins will start getting crackly and cracking across the meat of fruit. Set aside an allowed to cool. The garlic may take a little longer. It needs to be soft enough to squeeze.
-
When everything is cool enough to work with, place about 1/3 of the tomatoes in a separate bowl and set aside.
-
Squeeze the head of garlic to push the roasted cloves out.
-
Put the fresh herbs, roasted tomatoes, roasted garlic, and the broth to the food processor or blender. Blend until smooth.
-
Pour it into a medium saucepan and turn it on low to start simmering.
-
While its gently simmering, gently squeeze the tomatoes that have been set aside, pulling out the skins as the tomatoes start to get crushed. Pour these into the pan with the purée.
-
Mix the cornstarch with the oat milk, blending well.
-
Slowly stir the cornstarch and milk into the tomato mixture, stirring constantly. Simmer on medium until the soup starts to thicken. Add salt and pepper to taste,
-
When it is thickened up just a little bit and it’s hot, it’s time to serve.
-
Serve it with croutons on the top and some fresh chopped herbs. And of course the grilled cheese sandwich on the side!
© Copyright 2022 The Lazy Gastronome
So creamy and delicious!
Delicious comfort in every bowl!
I love the creaminess the oat milk adds! Great recipe
Such a delicious soup for fall!
Thanks for stopping by.
I love how easy and delicious, and creamy this soup is.
I will make this again at home. Yum!
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Delicious soup! I’ll be making it again.
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Looks yummy! Thanks so much for linking up at the Unlimited Link Party 86. Shared.
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Interesting that you used oat milk. I will try that.
I love oat milk. My favorite is Planet Oat extra creamy, unsweetened. Perfect for everything – including lattes! Thanks for stopping by.
Love this soup.
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Super creamy and delicious!! My family loved your recipe.
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Such a great comfort soup! Perfect for chilly days
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Love all the flavors in this tomato soup!
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Perfect for fall and very creamy
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This was the perfect recipe to use up all of my garden tomatoes. It was tasty and easy to make.
Thanks for stopping by!
So creamy and delicious!
CONGRATS Helen! Your post is FEATURED at the Unlimited Link Party 87!
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