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

  • I understand being in a funk. I’ve eaten out for more than a week straight. This soup looks wonderful.

  • Barbara Brunlees

    Does freezing the sauce turn out equally as good as canning the sauce?

  • Me too Deb – I’ve been shopping and planning what I’m going to cook – I just don’t get around to the execution of it! Then, when I get it cooked, I don’t have the energy to blog about it! I’ll get my mojo back and so will you!! 🙂 I love homemade tomato soup. While I still have garden tomatoes, I’m going to make this and then freeze it in those little screw top containers so they can be for work lunches!!

  • I have been enjoying soup every day last two weeks and I think I am going to cook some more soup! Your roasted tomato soup looks comforting and delicious, Deb.

  • Love that panini press 🙂 And the soup recipe too. I think the funk is just having to give up Summer to Fall. So goes life 🙂 Great way to jump on into the changing season though.

  • My panini press used to be a saucepan with a heavy can of tomatoes in it for weight! Hope your week is good coming up 🙂
    I did my part in the 3 blog tour today; only had 2 participate though.

  • JoAnn

    Yummy, that soup looks tasty. My b-i-l wants some, gonna try yours. Thanks!!

  • Sounds delicious! It’s supposed to be warm again next weekend, but today and for the next several we won’t reach 70º. A causal Sunday dinner with roasted tomato soup and maybe some homemade bread sounds in order.

  • Taking On Magazines

    When I’m in a funk I feel like cooking, but it’s the rest of the process that becomes tedious. Photographing, writing, etc., etc. I just want to cook, eat and enjoy. I think we all get to that point once in a while. Push on through, my friend. You’re not allowed to stop.

  • I’m officially out of my funk! Maybe all the wonderful Fall food helped. I have a gob of tomatoes rolling around on my counters. I’ve been on a soup binge.

  • This soup looks so delicious! I totally know what it’s like being in a funk so this would definitely get you out of it 😀

    Choc Chip Uru

  • Hi Debra!
    I have been roasting tomatoes for what feels like weeks now, lol…And I’ve been luvin it!

    I don’t know what it is about this time of year, it’s almost like our minds haven’t caught up with the weather quite yet or visa versa:) Hopefully your “funk” will be brisked away real soon.

    I’ve been having issues with the herbs falling apart in the roasted tomatoes. I don’t mind the garlic but the rosemary especially just doen’t work for me. I’ve been wrapping it in aluiminum foil and laying it on top after poking lots of holes in it. It doesn’t feel right having aluminum foil in the pan with the tomatoes but it seems to work and the rosemary sort of releases its own oils right into the roasted tomatoes ever so subtly. I suppose a tea strainer would work too:)

    Thanks so much for sharing this recipe, Debra…Hope your “funk” dissipates soon…

    • So glad to see you back. Read your post last night and again I have to say I am so glad all is well!!!!!!!

      I just grab the sticks of the herbs after roasting to remove them. I roast long enough that most of the herbs have cooked down and have fallen off the stems.

  • We’ve been eating tomatoes like crazy, so I think it’s time for a this roasted tomato soup before I turn into a tomato. It’s going to be cooler this weekend, so perfect timing. Love the panini press.