Easy Roasted Tomato Soup Recipe
I hated tomato soup until I create this Easy Roasted Tomato Soup Recipe. After making a big batch of this you’ll never want to purchase the processed, unhealthy, canned version at the store again!
The recipe I’m posting is for a single batch, with great success I’ve doubled, tripled and quadrupled it! I made a triple batch with 15 pounds of tomatoes fresh picked from our garden!
How to make Roasted Tomato Soup
Roasting the tomatoes brings out the natural sweetness, so don’t skip this important step..
And if you haven’t already invested in a Vitamix – I strongly encourage you to take the plunge. This soup is the very reason we purchased ours. Not only does it blend everything velvety smooth, it has a unique steam venting lid, so you don’t have to worry about heat-realted-steeam-blender explosions like you do with regular blenders!!!
Now, even though I have one of the very best blenders, I still pour my blended soup through a fine mesh strainer to ensure no little bits of skin are present. Taking this extra step is what ensures you have a velvety smooth soup, like you’d expect at a fine restaurant!
For delicious soup recipes, check out these:
Roasted Tomato Soup
- 5 pounds Tomatoes washed, cored & quartered
- 4 Tbsp Coconut Oil
- 6 cloves Garlic peeled and smashed
- 1 large Onion quartered
- 2 Tbsp Honey
- 2 cups Water, filtered
- - Sea Salt to taste
- - Black Pepper to taste
- Preheat oven to 450 degrees farenheight
- In a 9 x 13 pan (or other similar pan with sides) combine the tomatoes, 4T coconut oil, garlic, liberally season with sea salt & pepper.
- Roast in the oven at 450 on the middle rack for 45 minutes, stirring occasionally. Some tomatoes may get browned and will become very juicy!
- While your tomatoes are roasting in the oven, In a large pot over medium heat, Saute onions in 2T coconut oil. Cook about 5 minutes until soft and translucent. Add honey and a pinch of crushed red pepper, cook 1 minute, then add 2c water... simmer over med/low.
- Add in the roasted tomato/garlic mixture and simmer for 10 minutes.
- Carefully blend your soup in small batches. Strain using a mesh strainer to ensure no large pieces remain.
- Simmer blended soup for 10 minutes, add additional honey, sea salt, pepper and crushed red pepper to taste.
Fill hot, sterilized canning jars with hot soup. Fit with 2 part lids. Process Pints for 40 minutes in a water bath.
For the canning procedure, you don’t need to add lemon juice(an acid)? A boiling water bath is okay as opposed to a pressure canner?
I don’t add lemon juice, but if you’re more comfortable please do so.
How many quarts does the recipe make?
it will depend on the tomatoes, but I get about 3-4 quarts per batch 🙂