Roasted Tomato Soup

I’m in a funk….

Work has been busy but what else is new?

Although I have cooked and baked, I just haven’t felt like posting anything. (And if I am being totally forthcoming here, I haven’t cooked or baked all that much. Lots of sandwiches recently ’round here.)

Is it the weather change?

Am I burning out?

I have no answers.

What’s better when you’re in a funk than comfort food?

That is the only answer I have so I had to whip up some of my favorites—tomato soup with grilled cheese.  I used some of my roasted tomato sauce (more about that in a bit) to make a delicious tomatoe soup.

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Roasted Tomato Soup

2 T. butter
2 T. flour
1 c. milk
2 c. roasted tomato sauce (You may substitute a can of fire roasted diced tomatoes—just puree it.)
1/2 to 1 c. vegetable stock

Melt butter in a heavy sauce pan. When butter has melted and has just started to bubble, whisk in flour. Keep whisking flour mixture until it thickens and bubbles. (The bubbling will insure that the flour will be cooked and you won’t be left with a raw-flour taste.)

Slowly add milk while whisking constantly. Keep whisking until you have a smooth mixture.

Add tomato sauce and continue to whisk. Add 1/2 c. vegetable stock. Add up to 1/2 cup more  (or more if needed) depending on the thickness of your tomato sauce and how thin you want your soup.

Heat to a simmer and let simmer, stirring occasionally, for 5-8 minutes.

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Makes approximately four servings.

Roasting tomatoes is the only way I make sauce. It it super easy and I really don’t have a recipe, but I will try to record the process here.

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Roasted Tomato Sauce

1.  Preheat oven to 425 degrees.  (I use my convection roasting setting.)

2. Wash and core tomatoes.

3. Add any or all of the following:

  • peeled garlic cloves (left whole)
  • 1-4 white onions (again depending on the amount of tomatoes)
  • 2-3 peppers (I have used green peppers and mild banana peppers.)

4. Place whole herbs in the bottom of the roasting pan.   I use thyme, basil, and rosemary—just add the whole stem.  (You can use an 8″x8″ pan for a few tomatoes or a turkey roasting pan for a LOT.)

5. Place the remaining ingredients in the pan.   Drizzle with olive oil.   Season with salt and pepper.

6.  Roast for 25 minutes and stir.   Roast for another 25 minutes and stir again.   You may roast up to another 45 minutes.

7. The tomatoes will have charred skins and the whole mixture will become “saucy.”

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8.   Remove from oven and let cool slightly.

9.  Remove herb stems.   (Thyme and rosemary leaves will usually come off of the stems during the roasting process.)

10.  Run the mixture in batches through the blender to puree.

11.  Freeze or can the mixture.   (If canning, I like to add 1/4 c. bottled lemon juice per 8 cups of sauce to ensure a good canning acidity level.  Process jars for 35 minutes in a water bath.)

12.  Another option is to use the sauce directly on pasta or make the tomato soup above.

For a more detailed recipe and a how to video, you can click here.

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I guess I feel a little better….


If you’re having a funk day, maybe this will make you laugh….it’s my panini press.

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From the bottom up: a grill pan, sandwiches, a heavy sauce pan, a half-jar of granola.

26 comments to Roasted Tomato Soup

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