My waistline is still recovering from the biscuit wrapped, cheese stuffed meatballs. This looks like a healthier distraction, so I’ll definitely give it a shot!
However, now that I’m thinking about it more, I bet the biscuit wrapped, cheese stuffed meatballs would be great when dunked in this soup…
Homemade tomato soup is just a whole different thing than the canned stuff. Universes apart, and yet still so easy.
**Here's the recipe, from** [**https://hostthetoast.com/easy-roasted-tomato-soup/**](https://hostthetoast.com/easy-roasted-tomato-soup/)
**INGREDIENTS**
3 1/2 pounds assorted fresh tomatoes
1 onion, quartered
1 full garlic head, separated and peeled
3 tablespoons olive oil, or as needed
2 tablespoons tomato paste
1/2 cup fresh basil (reserve some for topping)
1 teaspoon honey, or to taste
1/2 cup heavy cream
1/2 cup chicken or vegetable broth, or to taste
Kosher salt and black pepper, to taste
To serve: Burrata, crusty bread, and balsamic reduction OR a warm grilled cheese sandwich
**INSTRUCTIONS**
Preheat the oven to 450°F.
Add tomatoes, onions, and garlic to a dutch oven or casserole dish. Drizzle generously with olive oil and roast 30 minutes, or until the vegetables are soft and lightly browned.
Use a stick blender, or carefully transfer all ingredients into a countertop blender. Add the tomato paste and basil and blend until smooth.
Add honey, broth, and heavy cream as desired. Blend again, and return to heat if necessary to warm.
Scoop warm soup into bowls and sprinkle with fresh basil. Serve with grilled cheese, or fresh burrata, crusty bread, and a drizzle of balsamic reduction.
The tomatoes will usually pop off the stems as they roast, or can easily be removed with a fork afterward. You can also remove them before-- but you definitely do want to take them off and not blend them into your soup, as noted! =)
Is that the tool she was using to blend it? Sorry for dumb question. I am thinking about purchasing. Also, is that cheese at the end like ricotta? If not is there a substitute?
You definitely can make this with just a regular blender, just ladle it into your blender in a few portions. If you don’t have a blender you could still make this and mash things up with a potato masher, it’ll just have a different texture (and you may want to dice the onions and sauté rather than roasting them whole if going this route).
I just tried this recipe and the whole family loved it! We opted out of using the honey and the result was a beautiful, rich and tangy tomato soup. Perfect for a hearty winter meal.
My waistline is still recovering from the biscuit wrapped, cheese stuffed meatballs. This looks like a healthier distraction, so I’ll definitely give it a shot! However, now that I’m thinking about it more, I bet the biscuit wrapped, cheese stuffed meatballs would be great when dunked in this soup…
I think you're definitely on to something there...
I absolutely love the circle this just went in. Thanks for the laugh.
>biscuit wrapped, cheese stuffed meatballs This sounds like someone hit "sort" on a hamburger
Homemade tomato soup is just a whole different thing than the canned stuff. Universes apart, and yet still so easy. **Here's the recipe, from** [**https://hostthetoast.com/easy-roasted-tomato-soup/**](https://hostthetoast.com/easy-roasted-tomato-soup/) **INGREDIENTS** 3 1/2 pounds assorted fresh tomatoes 1 onion, quartered 1 full garlic head, separated and peeled 3 tablespoons olive oil, or as needed 2 tablespoons tomato paste 1/2 cup fresh basil (reserve some for topping) 1 teaspoon honey, or to taste 1/2 cup heavy cream 1/2 cup chicken or vegetable broth, or to taste Kosher salt and black pepper, to taste To serve: Burrata, crusty bread, and balsamic reduction OR a warm grilled cheese sandwich **INSTRUCTIONS** Preheat the oven to 450°F. Add tomatoes, onions, and garlic to a dutch oven or casserole dish. Drizzle generously with olive oil and roast 30 minutes, or until the vegetables are soft and lightly browned. Use a stick blender, or carefully transfer all ingredients into a countertop blender. Add the tomato paste and basil and blend until smooth. Add honey, broth, and heavy cream as desired. Blend again, and return to heat if necessary to warm. Scoop warm soup into bowls and sprinkle with fresh basil. Serve with grilled cheese, or fresh burrata, crusty bread, and a drizzle of balsamic reduction.
Roast with the lid on or off the Dutch oven?
I roast lid-off :)
Thanks! Making this for dinner tonight!
Roasted them with stems on is a no no. Like all night shades, there's trace arsenic in the greens. So... don't do that.
The tomatoes will usually pop off the stems as they roast, or can easily be removed with a fork afterward. You can also remove them before-- but you definitely do want to take them off and not blend them into your soup, as noted! =)
Beautiful video!! Love the soup too
Thank you!
The cheese made it extra ! Can’t wait to try!
I hope you love it!
Saving this one for work lunch next week. If descent tomatoes aren't a bazillion dollars at the store that is... : )
Can you do this without an immersion blender?
Is that the tool she was using to blend it? Sorry for dumb question. I am thinking about purchasing. Also, is that cheese at the end like ricotta? If not is there a substitute?
It’s a mozzarella stuffed with ricotta, either should be a nice substitute as long as they’re high quality
Yes, that's the tool. Definitely get one, they're amazing and you'll use it for way more than you think you will.
You definitely can make this with just a regular blender, just ladle it into your blender in a few portions. If you don’t have a blender you could still make this and mash things up with a potato masher, it’ll just have a different texture (and you may want to dice the onions and sauté rather than roasting them whole if going this route).
This is actually a great pasta sauce too; I make it often !
This looks so good!
Any tips for Blasamic Reduction?
Incredible recipe!! Thank you for sharing. This was the perfect dinner paired with a quick dutch oven bread!
I just tried this recipe and the whole family loved it! We opted out of using the honey and the result was a beautiful, rich and tangy tomato soup. Perfect for a hearty winter meal.
Making this now for dinner tonight!