Description
A silky, cozy, healthy roasted tomato soup made with caramelized tomatoes, aromatics, and chicken stock. Strained for a velvety finish, this soup is nourishing, flavorful, and perfect for fall, winter, and family-friendly weeknights.
Ingredients
Units
Scale
- 3 1/2 pounds ripe tomatoes, halved
- 2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1 shallot, diced
- 1-2 celery stalks, diced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken stock, divided
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Arrange tomatoes cut-side up, drizzle with olive oil, and season with salt and pepper. Roast 35–45 minutes until soft and caramelized.
- Transfer roasted tomatoes and their juices to a blender. Blend until completely smooth.
- Melt butter in a Dutch oven over medium heat. Add shallot and celery; sauté 5–7 minutes until softened.
- Add blended tomatoes, ½ cup chicken stock, thyme, salt, and pepper. Stir and bring to a gentle simmer.
- Simmer 10 minutes, stirring occasionally.
- Blend again using an immersion blender or standard blender until ultra-smooth.
- Pour through a fine mesh strainer, pressing with a wooden spoon to remove skins and pulp.
- Return strained soup to pot. Add additional chicken stock, ½ cup at a time, until desired consistency is reached.
- Serve warm with olive oil and fresh thyme. And of course, use it to dip your grilled cheese.
Notes
- Straining creates the silky, restaurant-quality texture.
- Use vegetable stock to make it vegetarian.
- Adjust thickness with extra stock when reheating.
- Prep Time: 10
- Cook Time: 45
- Category: Soup, Soups & Stocks
- Method: Roasting and Blending
- Cuisine: American