13 December 2012

Roasted Tomato Soup - Made with Canned Tomatoes

Winter is the perfect time for rustic casseroles, robust stews and satisfying soups. Though I love the hearty soups made from the fresh, local ingredients available at this time of year, there are days when what I really want is a bowl of tomato soup. End of summer, early fall, I make my roasted tomato soup from garden tomatoes. But now the choice is out-of-season "fresh" tomatoes or canned tomatoes.

No contest! I'll choose quality canned tomatoes every time. If you don't have home-canned tomatoes on hand, be sure to buy a brand that is organic, non-GMO and BPA-free. Roasting the tomatoes and vegetables gives this soup a deeper flavor. If you find yourself in the mood for tomato soup, don't wait for summer. And, for goodness sake, do NOT resort to canned soup (especially one that contains high fructose corn syrup)!

I've found that really good canned tomatoes (I always use Muir Glen organic) make better soup than the less-than-stellar fresh tomatoes available. If I couldn't get Muir Glen's fire-roasted tomatoes, I would get the canned whole tomatoes and roast them along with the other vegetables as directed below.

This is a recipe I developed years ago, and I love it when made just as written. But, you know how it is. You're in the mood to make something and you don't have all the ingredients. By the time you go to the store, you're either out of the mood or out of time. That's the beauty of soup--you can leave things out, add things in, it's all good. This time I was out of celery, so I just added 1/8 teaspoon of celery seed, something I always have on hand. 

Of course, you can eat it right away, but it tastes even better the next day. So make it a day ahead if you can. What is your favorite soup?

Roasted Tomato Soup - Made with Canned Tomatoes / www.delightfulrepast.com

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Roasted Tomato Soup

(Serves 6)

1 medium or 1/2 large red bell pepper, quartered and seeded
1 medium stalk celery, cut into 2-inch pieces
1/2 small onion, cut into 2 pieces
1 small shallot
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt

1/4 teaspoon coarsely-ground black pepper
1 28-ounce can organic fire-roasted diced tomatoes
1 to 2 teaspoons sugar
1/4 teaspoon dried marjoram
Pinch crushed red pepper flakes
1 1/2 cups lower-sodium chicken or vegetable broth

1/4 cup heavy cream

1 Preheat oven to 450 degrees. On foil-lined half-sheet pan, spread out bell pepper, celery, onion and shallot. Drizzle oil over vegetables; sprinkle with salt and pepper. Roast vegetables until browned and tender about 30 minutes. Remove from oven. (If using regular canned whole tomatoes, drain and reserve juice; cut tomatoes in half; and arrange cut side up on baking sheet along with the other vegetables.) Cool slightly, about 45 minutes, before putting in the blender.)

2 Put tomatoes and roasted vegetables and any accumulated juices in blender. Press the liquefy button and process until smooth; strain through sieve set over 2-quart glass measure (adding some of the broth, if needed to make the soup easier to strain). Cover and keep refrigerated (up to 1 day ahead) until ready to finish soup.

3 In 3-quart saucepan, heat soup to a simmer, adding sugar, marjoram, crushed red pepper, broth and cream. Simmer, covered, for 20 minutes. Taste and adjust seasoning. Ladle soup into 6 warm shallow bowls. Top each with a dollop of sour cream, and garnish with homemade croutons. 

Optional: The best way to add garlic to this soup is in the form of homemade croutons, easily made in a skillet with 2 cups of 3/4-inch cubes of sourdough bread, 2 tablespoons extra-virgin olive oil, a little salt and 1 clove fresh garlic, halved. Cook the garlic for a few minutes, then discard. Toss the bread cubes in the garlic-infused oil, sprinkle lightly with salt and cook until crispy, about 5 minutes. Drain on paper towels.



Anonymous said...

Hello Jean - Nice to meet you! Thank you for your kind comments on my blog today.
I am always looking out for different recipes to try, so I am particularly pleased you stopped by.

Jean | DelightfulRepast.com said...

Thank you, Tracey! You might like some of my recipes listed on the Recipes/Reviews index page under the Tea subheading.

Unknown said...

Ooohhh.. I love tomato soups... and this one looks perfect, Jean! I'm with you on the canned vs. "fresh" - it's a no brainier at this time of year :)

Jean | DelightfulRepast.com said...

Thanks, Jenn! Just be sure to always buy tomatoes in non-BPA cans - there may be other brands, but I know Muir Glen and Eden are BPA-free.

Angie's Recipes said...

Jean, the soup looks great to me. I don't really have a favourite soup, love many of them, (like today I had some chest nut and mushroom soup last week, maybe green pea soup next week) and tomato is one of the soups that I enjoy a lot.

Jean | DelightfulRepast.com said...

Thanks, Angie! I know what you mean - my "favorite" seems to change every week!

Thomas "Sully" Sullivan said...

I believe we’ve met at the intersection of “Healthy” and “Tasty.” Tomato soup is a nostrum. Tomato soup is my chicken soup. Cures everything. This looks…um, good enough to eat. Have you ever tried Amy’s Gourmet Tomato Soup? Might sway you a little… Just sayin’.

Jean | DelightfulRepast.com said...

Amy's organic soups are the only canned soups I'd eat - no corn syrup or GMOs there. I approve of your chosen nostrum - go forth and enjoy Amy's organic soups!

Richard Sheppard said...

I just got back from the store with 4 large cans of Muir Glen fire roasted crushed tomatoes because the were on sale for the same price as the smaller cans. I didn't have a plan for them but now I do! Thanks Jean!

Jean | DelightfulRepast.com said...

Richard, I'm so glad! Let me know how it turns out for you.

Yenta Mary said...

A perfect gorgeous, rich soup for a cold, wintry day ... :) Absolutely take freshly canned organic tomatoes over whatever those things are that have schlepped across half the planet to impersonate tomatoes in the grocery store!

Jean | DelightfulRepast.com said...

Mary, thank you! And well said - I love the word 'schlepped' - and 'impersonate tomatoes' gave me my first laugh of the day!

Cottage and Broome said...

Jean, Your tomato soup sounds wonderful. I made something similar last winter and it so much better than canned soup. Your pie crust how to was also great, many people are afraid of pie crusts! Thanks for stopping by, Laura

Cottage and Broome said...

PS will be a new follower, Laura

Jean | DelightfulRepast.com said...

Laura, thank you so much! Happy to have you here!

Sippity Sup said...

You've let my secret out of the bag (or should I say can?) GREG

Jean | DelightfulRepast.com said...

Yep, outa the can! And I can't wait to try it your way with browned butter - http://www.sippitysup.com/brown-butter-tomato-soup-so-good-i-could-cry - and see if I cry!

Lyndell VanMatre said...

AHA! That's my silver pattern in your picture Guess this is the recipe to try.

Jean | DelightfulRepast.com said...

Yes, Lyndelle, that's a sure sign! LOL

Lyndell VanMatre said...

Made it last night - Everyone raved!!

Honestly, I think this is as good as made with fresh tomatoes. I garnished with creme fraiche, tiny croutons, and 18-yr Balsamic.

Lyndell VanMatre said...

Fortunately, Muir Glen fire roasted was on hand.

Jean | DelightfulRepast.com said...

Lyndell, I'm so glad you liked it - thanks for letting me know! I do like it every bit as good as with fresh tomatoes. Muir Glen's canned tomatoes are so much better than the fresh tomatoes I can get most of the time.