Thursday, January 24, 2013

Roasted Tomato Soup

Tis the season for warm and comforting foods. During this past month, soup has frequently been our main course. There have been so many delicious bowls, but this new soup is running as my second favorite right now.  I was inspired by a soup I found on Pinterest that was from Elizabeth's Edible Experience. I couldn't find the tomatoes that her recipe called for, so I tweaked this based on tomatoes I had in the freezer. 

I have so many different forms of tomatoes in the freezer. Whole blanched, crushed, pureed, marinara sauce, and oven roasted. I LOVE oven roasted tomatoes. When they are fresh out of the oven, I can eat them just like potato chips :) The weird thing about tomatoes in our house - neither one of us like raw tomatoes. Unless, they are made into salsa. You will never ever find a slice of tomato on a sandwich. You will never find a chunk of tomato in a salad. But, if you make 'em up all yummy, we couldn't be happier! If you have never oven roasted tomatoes, My Sister's Kitchens' makes them very similar to how I make mine.

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Roasted Tomato Soup (Based on Elizabeth's Edible Experience)

1 Tbsp extra virgin olive oil
1 1/2 c. chopped onion
4 garlic cloves, chopped
3/4 c. chopped fresh basil ( 1/4 c. dried basil)
25 ounces crushed tomatoes (canned or frozen)
6 ounces oven roasted tomatoes (or sun dried )
4 ounces cream cheese (cubed)
2 cups milk (I use 1%)
1/4 tsp. crushed red pepper
1/2 tsp. black pepper
1/2 tsp. salt
Parmesan Cheese (optional)
Croutons or crackers (optional)

Heat oil in saucepan over medium high heat. Add onions, cook for about ten minutes, stirring frequently.  Stir in garlic, cook for one minute.

Add basil, crushed tomatoes and oven roasted tomatoes.  Bring to boil.  Add cream cheese, stirring until melted through.  Remove from heat and using immersion (stick) blender, blend until smooth. Return to heat and stir in milk, salt and pepper. Continue stirring gently until heated through. Taste for seasoning, and add more salt if needed.

Pour into serving bowls and top with cheese or crackers.

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  1. Looks soooo delicious! I'm with you - oven roasted tomatoes are amazing. We don't like raw tomatoes too much (except in salsa) but roasted are awesome!

  2. Oh my gosh! I LOVE tomato soup (actually anything tomato related...we have no problem with raw tomatoes at our house) and this recipe looks amazing. Pinning!

  3. Thanks for following my blog. You have inspired me to roast some tomatoes this year. I'm not a tomato lover either, but will eat them in salsa or soup, and I can finally eat them on a BLT, but I can't stand them in salads!!
    I had sun dried tomatoes on pizza that I liked so maybe this would taste similar.

  4. This intrigues me! I love tomatoes and soup, but never have had roasted tomato soup!

  5. Kris...this looks so awesome! I love tomato soup and the creamier the better. I bet the cream cheese really added richness to this. Your pictures are so inviting....makes me want to make a grilled cheese sandwich and dunk away! : )

  6. Tomato is the all time favorite at our house and I'm always looking for yummy new recipes to try - thanks!
    I'd love for you to come and join in over at Finding the Pretty & Delicious Linky Party.

  7. Holy cow! One of my favorite soups is tomato, and roasted tomato??? I'm truly in love. Thank you for sharing at Foodie Friends Friday.

  8. That would be so perfect on the cold night with snow falling. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick

  9. Yum, this looks perfect for these chilly January days!

  10. This looks amazing! I would love to have you join me as I kick off my brand new Creative HomeAcre Hop today at:

  11. I love this recipe! I spent the summer roasting cherry tomatoes and most of them are yellow ... I think they will make a fantastic addition to this soup! Thanks so much for sharing.

  12. I wonder it would be like if all the tomatoes were roasted? Cheers from Carole's Chatter!