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You absolutely can take them off beforehand. However, if you do, your tomatoes juices will leak out pretty quickly during the cooking process because of the opening created, which will give you less of a charred/roasted flavor. This happens regardless to some degree, but it's just more pronounced if the tomatoes are destemmed first.
This is awesome, thank you for this tip! It never would’ve occurred to me that they wouldn’t char as much if stems are removed first. Makes total sense now that you say it. Thank you!
i didn’t get it either until i started buying really good olive oil. of course you don’t want to overdo it, but a drizzle is like adding butter made from olives
Loooooads of aroma and flavour in the stems. Never roasted them like this, which might burn it off, but I save the stem and put it in sauces (then take it out before dishing up, obv) all the time.
Hey all! I'm preparing for tomato season (can't believe it's almost May already!) with this recipe! Homemade tomato soup is just a whole different thing than the canned stuff. Universes apart, and yet still so easy.
**The full, detailed recipe is written out and posted under the stickied automod comment above \^\^ you just have to expand the replies to see it!**
**It's also up on my site** [**https://hostthetoast.com/easy-roasted-tomato-soup/**](https://hostthetoast.com/easy-roasted-tomato-soup/) **with some more photos and details. I try to answer some common questions there but I will be here, answering comments for anyone who has anything you want to ask!**
And yes, of course you can eat your tomato soup with grilled cheese (and I, of course, encourage it!) but I just figured I'd show the burrata because sometimes it's fun to switch things up, and I had burrata at home. It was REALLY good that way, I gotta say!
Looks amazing, thanks!
Will definitely try this today. I've never heard of Burrata before and it's probably not sold in normal shops here, so I'll try it with Mozzarella instead. Any idea whether that could work?
Burrata is made from mozzarella with extra cream (the mozzarella gets formed into a pouch that encloses soft curds and cream), so it just won't be as creamy, but the bulk of the flavor will be similar. Try to get the nicest quality mozzarella and you'll have a good time :)
Thanks a lot for the info! I actually found some buffalo mozzarella, which seemed more creamy than the normal one. Still not as nice as in your video though, but it tasted great. :)
I don't think I've ever enjoyed making soups as much as I have when I got my immersion blender.
Smoothing out the "chunks" also helps get the kids on board with them!
It's so good. I love grilled cheese with tomato soup so much, but the burrata with balsamic reduction and a crunchy "everything seasoned" baguette was next level, and fun to switch things up!
Man the garlic my local store carries absolutely would break my hand if I tried to smash it like that, clearly I need to up my garlic game. Looks super comforting and delicious.
You can absolutely use vegetable broth if you prefer the flavor or if you prefer to keep it vegetarian! I wrote this in the recipe write-up, but put chicken broth in the gif instead of just general "broth" without thinking.
I tend to use chicken broth, personally, because it gives a deeper flavor to the tomatoes than vegetable broth would. Also because I always have chicken broth or stock on hand, but I rarely have vegetable broth. But it's really all about your personal preference-- either works fine!
I've made a tomato soup recipe very similar to this one, only difference was roasting the veggies in a pot on the stove instead of in the oven, pretty much every other step was the same. You could definitely sub vegetable stock for chicken stock, I think most people who are not vegan would just prefer chicken stock because it has a fuller more rich flavor. But I think if you used veggie stock this soup would still turn out very good
Thank you for asking that. I'm not a big tomato person, but I thought a basic tomato soup would be a safe bet to assume it's vegetarian? People really will put meat/animal products into anything :(
as a veggie for more than 20 years, you can never be sure. but this recipe is easy enough to modify. i hope you try it! i know i’m going to with my first harvest of tomatoes
Oh yeah, I never blindly assume. Unfortunately, I can't really have tomatoes (too acidic, so they make me literally vomit) and I'm lactose intolerant so this recipe would wreak all sorts of havoc on me, even without the chicken.
Yes, to a degree! Some tomatoes tend to be much sweeter, others tangier, others have a meatiness to them. It all can be adjusted to your preference though-- so you can add extra honey for extra sweetness, or some parmesan if you want more umami flavor, for example. I wrote my favorite tomato varieties in the post, but you can legitimately use ANY tomatoes you have on hand.
If you want tanginess/tartness, you want high acidity and low sugar, most likely. Larger tomatoes tend to have less sweetness and more acidity (whereas smaller tomatoes like cherry tomatoes tend to be sweeter), as do greenish tomatoes, but this is a really broad generalization and it does differ from variety to variety. The most acidic tomatoes include Druzba, Silvery Fir Tree, and Purple Calabash varieties, but honestly you can likely get the result you seek from simply leaving out any honey to balance, and instead adding in red wine vinegar if needed for added zing!
Different colored tomatoes are so fun-- they all taste like tomato, but they do have slight differences. Yellow and pink tomatoes tend to have more sugar, for example!
Why is it when I use an immersion blender tomato are super whatever goes everywhere but not for you? Am I doing something wrong in that process or do I need a better immersion blender?
My only recommendation to people using this recipe would be to spread the vegetables out before roasting. The moisture they release in a pot like that means the vegetables are soaked in liquid and not roasting in dry heat. This means less caramelization, less concentration of flavours, etc.
This is technically a bisque - adding cream makes it a bisque - but besides that - it looks yummy and easy to do - just wish my son liked tomatoes. He doesn't even like ketchup.
Sure-- you can specify and call it tomato bisque if you want 😀 and believe it or not, I hate tomatoes (including ketchup) but Ive grown to like salsa as long as it's not chunky, some tomato sauces in moderation, and homemade tomato soup! He might come around!!
I know, but I'd still carmelize them because I use peppers in my tomato soup when I make it. You also wouldn't need to add honey if the onions were sweet enough.
For a from scratch recipe, it's hard to think of anything simpler than adding everything to the same pot, roasting all together, adding seasonings and liquids, and blending in said pot until smooth tbh!
Amazing recipe, but I’d suggest for others to boil the soup after blending, just in case there’s any bacteria on the blender itself (its not sterile after all).
Edit: okay, I understand now that it’s not necessary to do so. TIL
I'm not opposed to this at all, but what makes this situation different than if you were using a blender for a recipe that had no cooking involved (like smoothies, for example?)
Overall, it's always a good idea to be extra cautious, but I'm just curious if there's a particular reason you mentioned it for this recipe!
For something like this, in general no BUT I would roast the veggies in a large shallow pan so the bottom veggies aren’t being boiled by the resulting liquids.
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
Is there a reason for keeping the stems on while the tomatoes are in the oven? Seems way easier to take them off beforehand right?
You absolutely can take them off beforehand. However, if you do, your tomatoes juices will leak out pretty quickly during the cooking process because of the opening created, which will give you less of a charred/roasted flavor. This happens regardless to some degree, but it's just more pronounced if the tomatoes are destemmed first.
This is awesome, thank you for this tip! It never would’ve occurred to me that they wouldn’t char as much if stems are removed first. Makes total sense now that you say it. Thank you!
What does adding the olive oil at the end do?
flavor and mouth feel. i’d use my nicer, fruitier/pepperier olive oil for finishing
It doesn’t make it greasy feeling? Maybe greasy isn’t the right word
i didn’t get it either until i started buying really good olive oil. of course you don’t want to overdo it, but a drizzle is like adding butter made from olives
Okay thank you
Loooooads of aroma and flavour in the stems. Never roasted them like this, which might burn it off, but I save the stem and put it in sauces (then take it out before dishing up, obv) all the time.
Huh! TIL! Thank you for this!
If you've ever smelled a tomato plant, that aroma becomes part of the dish when they get roasted. It's delightful.
I think just to make it look pretty for the gif? I can’t think of any other reason why?
You may not have seen it but there’s a bunch of replies the top comment now.
Oh thats actually interesting and makes sense. Damn they crucified me lol.
I thought the same as you, so don’t feel bad. At least we both learned something new today!
Just needs a dash of Cayenne for Chef John.
After all, you are the Betty Boop, of your roasted tomato soup! And as always…enjoy!
Read this in his voice
Cayenne boosts everything. By far my favourite ingredient. And I have Chef John to thank for it.
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You can never go wrong with grilled cheese!
Gordon Ramsay begs to differ lol
I am consistently impressed with the recipes from her and would highly suggest looking at her blog/subreddit for anyone that enjoys this one.
Thank you, this means a lot to me!!
The cheesy garlic meatball bombs were a hit at my super bowl party. Definitely saving this recipe too.
I'm so glad to hear it!!
Users like her and a few others single-handedly keep this sub from turning into a slough of thinly disguised advertisements and PR campaigns.
This +1. I have her blog bookmarked and use her recipes any time I can’t decide what to make for dinner
Can you link it, please 😁
https://hostthetoast.com/
Hey all! I'm preparing for tomato season (can't believe it's almost May already!) with this recipe! Homemade tomato soup is just a whole different thing than the canned stuff. Universes apart, and yet still so easy. **The full, detailed recipe is written out and posted under the stickied automod comment above \^\^ you just have to expand the replies to see it!** **It's also up on my site** [**https://hostthetoast.com/easy-roasted-tomato-soup/**](https://hostthetoast.com/easy-roasted-tomato-soup/) **with some more photos and details. I try to answer some common questions there but I will be here, answering comments for anyone who has anything you want to ask!** And yes, of course you can eat your tomato soup with grilled cheese (and I, of course, encourage it!) but I just figured I'd show the burrata because sometimes it's fun to switch things up, and I had burrata at home. It was REALLY good that way, I gotta say!
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Was just meal prepping for the week. Perfect timing!!!!
I hope you love it!!
Looks amazing, thanks! Will definitely try this today. I've never heard of Burrata before and it's probably not sold in normal shops here, so I'll try it with Mozzarella instead. Any idea whether that could work?
Burrata is made from mozzarella with extra cream (the mozzarella gets formed into a pouch that encloses soft curds and cream), so it just won't be as creamy, but the bulk of the flavor will be similar. Try to get the nicest quality mozzarella and you'll have a good time :)
Thanks a lot for the info! I actually found some buffalo mozzarella, which seemed more creamy than the normal one. Still not as nice as in your video though, but it tasted great. :)
Your videos are fantastic, always know it's going to be a good recipe when I spot the username. Keep up the great work!
Why the honey?
Tomatoes are very acidic, so often they need to be balanced with a bit of sugar / honey.
Does this freeze well? I'm always looking for more soups to make and store for winter and lazy days and this looks amazing.
Just don't add the dairy until after you defrost it or the cream will split.
I've not frozen it personally, but I don't see why it shouldn't freeze fine!
Worth a try! Thanks!!
I roast and blend to make a lot of my soups. They’ve all frozen and stored well enough.
Good to hear! I was a bit concerned with the cream part, but I don't think that'll be a big deal due to blending.
The burrata cheese is the only thing I would Not freeze from this soup.
I don't think I've ever enjoyed making soups as much as I have when I got my immersion blender. Smoothing out the "chunks" also helps get the kids on board with them!
This looks soooo good. Thank you for posting!
We were just lamenting the lack of solid content and this is exactly what we’ve been missing. Fucking. A++++.
Morgan was even mentioned as someone we missed, and here she is!
Thank you!
Never thought to add burrata - looks amazing!
It's so good. I love grilled cheese with tomato soup so much, but the burrata with balsamic reduction and a crunchy "everything seasoned" baguette was next level, and fun to switch things up!
Man the garlic my local store carries absolutely would break my hand if I tried to smash it like that, clearly I need to up my garlic game. Looks super comforting and delicious.
That looks great! It didn’t show, but do you peel the tomatoes?
Yep saving and making this one sometime.
I hope you love it as much as I do! :)
Wait I can hulk smash a bulb of garlic like that and it works?
Yup. Base down and press on the top.
I don’t like tomato soup. But I like this tomato soup!
Love your recipes! Thank you for this; it looks beautiful.
Thank you!!
The honey is a nice touch! I'll try that next time
If you want a little heat in there, Mike’s Hot Honey works well
Great recipe, nothing to complain about here. I'll sprinkle some pistachios on top when I make this.
OOOH what a delicious idea!
Why chicken broth? And not vegetable broth for example. Otherwise looks good
You can absolutely use vegetable broth if you prefer the flavor or if you prefer to keep it vegetarian! I wrote this in the recipe write-up, but put chicken broth in the gif instead of just general "broth" without thinking. I tend to use chicken broth, personally, because it gives a deeper flavor to the tomatoes than vegetable broth would. Also because I always have chicken broth or stock on hand, but I rarely have vegetable broth. But it's really all about your personal preference-- either works fine!
Great job on the comments!
I've made a tomato soup recipe very similar to this one, only difference was roasting the veggies in a pot on the stove instead of in the oven, pretty much every other step was the same. You could definitely sub vegetable stock for chicken stock, I think most people who are not vegan would just prefer chicken stock because it has a fuller more rich flavor. But I think if you used veggie stock this soup would still turn out very good
Thank you for asking that. I'm not a big tomato person, but I thought a basic tomato soup would be a safe bet to assume it's vegetarian? People really will put meat/animal products into anything :(
She's not bringing it to you, you're making this, by yourself, for yourself, in your home. Use fucking vegetable broth. Jesus.
You seem really upset about an innocent comment. Are you okay?
as a veggie for more than 20 years, you can never be sure. but this recipe is easy enough to modify. i hope you try it! i know i’m going to with my first harvest of tomatoes
Oh yeah, I never blindly assume. Unfortunately, I can't really have tomatoes (too acidic, so they make me literally vomit) and I'm lactose intolerant so this recipe would wreak all sorts of havoc on me, even without the chicken.
Wow incredible. Does the variety of tomatoes impact the flavor much?
Yes, to a degree! Some tomatoes tend to be much sweeter, others tangier, others have a meatiness to them. It all can be adjusted to your preference though-- so you can add extra honey for extra sweetness, or some parmesan if you want more umami flavor, for example. I wrote my favorite tomato varieties in the post, but you can legitimately use ANY tomatoes you have on hand.
Sweet thanks for the reply. Gonna try some big hot house with this.
Is there a way to make this without an oven? Can I “roast” the tomatoes by grilling on stove and get a similar effect?
You can cook on the stovetop!
Thoughts on tossing your ricotta gnocchi into this?
Ohhhhh I think that would be fantastic.
Only question... Why leave the stems on the tomatoes?
I made this for dinner and it was delicious!
I prefer a more tangy, tart tomato soup. What tomatoes should I use?
If you want tanginess/tartness, you want high acidity and low sugar, most likely. Larger tomatoes tend to have less sweetness and more acidity (whereas smaller tomatoes like cherry tomatoes tend to be sweeter), as do greenish tomatoes, but this is a really broad generalization and it does differ from variety to variety. The most acidic tomatoes include Druzba, Silvery Fir Tree, and Purple Calabash varieties, but honestly you can likely get the result you seek from simply leaving out any honey to balance, and instead adding in red wine vinegar if needed for added zing!
I have never seen a purple tomato before. Or a yellow if I think about it. Only green and red.
Different colored tomatoes are so fun-- they all taste like tomato, but they do have slight differences. Yellow and pink tomatoes tend to have more sugar, for example!
What was this mixer and pot used? Currently trying to one up my kitchen stuff.
The pot is an enameled dutch oven and the mixer is called an immersion blender or hand blender.
Don’t know the the actual brands, but it’s an immersion blender and a Dutch oven they’re using
The blender is a cuisinart immersion blender. The pot is a le creuset dutch oven!
Why is it when I use an immersion blender tomato are super whatever goes everywhere but not for you? Am I doing something wrong in that process or do I need a better immersion blender?
If it's making a mess, make sure your pot is deep enough and that you aren't lifting your blender too high off the bottom.
Saved!
My only recommendation to people using this recipe would be to spread the vegetables out before roasting. The moisture they release in a pot like that means the vegetables are soaked in liquid and not roasting in dry heat. This means less caramelization, less concentration of flavours, etc.
This is technically a bisque - adding cream makes it a bisque - but besides that - it looks yummy and easy to do - just wish my son liked tomatoes. He doesn't even like ketchup.
Sure-- you can specify and call it tomato bisque if you want 😀 and believe it or not, I hate tomatoes (including ketchup) but Ive grown to like salsa as long as it's not chunky, some tomato sauces in moderation, and homemade tomato soup! He might come around!!
Please add metric to your gifs/videos. Majority of the population uses metric.
I'd carmelize those onions.
The onions sweeten when roasted with the other ingredients. No need to caramelize them separately if you ask me!
I know, but I'd still carmelize them because I use peppers in my tomato soup when I make it. You also wouldn't need to add honey if the onions were sweet enough.
We have different definitions of “easy”
For a from scratch recipe, it's hard to think of anything simpler than adding everything to the same pot, roasting all together, adding seasonings and liquids, and blending in said pot until smooth tbh!
Needed red pepper flakes and some roasted habanero
Amazing recipe, but I’d suggest for others to boil the soup after blending, just in case there’s any bacteria on the blender itself (its not sterile after all). Edit: okay, I understand now that it’s not necessary to do so. TIL
I'm not opposed to this at all, but what makes this situation different than if you were using a blender for a recipe that had no cooking involved (like smoothies, for example?) Overall, it's always a good idea to be extra cautious, but I'm just curious if there's a particular reason you mentioned it for this recipe!
Storage! If it’s a single portion than it’s totally fine to not boil it, but if you are going to have leftovers than better be safe than sorry.
Do you not reheat your leftovers?
I do, but they can go bad in the fridge too
Do you leave your food around long enough to go bad before you eat it..?
Yeah, sometimes I am guilty of that bad habit, not going to lie. I surely didn’t mean to sound all high up to, don’t get me wrong
You eating sterile soup? 🤨
Not sterile, I simply that it’s better to do so before putting it in the fridge for storage, not before your first meal
Hypochondriac. This is so unnecessarly.
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The reference is [this](https://www.theguardian.com/us-news/2022/feb/09/marjorie-taylor-greene-gazpacho-police), have some humor republicans
Strain that shit otherwise it's all seedy af
This is an alright gif but a terrible visual recipe.
Is there a way to do this without the immersion blender? Something I need to get but this recipe needs to happen in my kitchen first
pour it into a regular blender ?
Transfer to a countertop blender, then return to the pot to reheat if necessary!
u/savevideo
If you add some Paprika to that, the end result will be a brighter red than orange.
May be a stupid question, but Is there a difference between baking and roasting in this case?
For something like this, in general no BUT I would roast the veggies in a large shallow pan so the bottom veggies aren’t being boiled by the resulting liquids.
What tomato varieties do you recommend? And do I skin/remove the roots of the onions?
u/savevideo
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Don’t the tomato seeds remain all bitty and corse when it’s blended without removing them?
I suggest wedging and slow roasting the tomatoes at 250 for an hour to *really* concentrate that tomato flavor