Tomato soup, as I came to know it, was made from a red & white can and served with saltine crackers for dipping. We were super lucky if the tomato soup from a can was the bisque kind, and not just the soup.
The bisque got to be mixed with milk instead of water, and had little chunks of tomato, making it feel extra special. But that's about as fussy as tomato soup should get, except for it being homemade.
No need for fancy add-ins like rice or sherry or mirepoix.
This soup is just chock full of fresh tomatoes, herbs, and a whole lot of love.
Our tomato soup tastes soooo much better than the classic can, but is soooo easy to make you'll never think twice about making it from scratch.
If you've got as many tomatoes hanging on from late summer as we do, make a double batch and freeze half. It'll be a hot, welcome dinner this winter when you're too cold to cook.
Roasted Tomato Soup
2 pounds tomatoes
1 medium onion
2 tablespoons olive oil
10 cloves garlic, roasted
1 vegetable bouillon cube
2 cups water
2 tablespoons fresh basil
2 teaspoons fresh oregano, optional
1-2 teaspoons fresh thyme, optional
1 1/2 teaspoons salt
1/2 teaspoon pepper
1. Preheat oven to 400 degrees. Toss the tomatoes and onion with 1 tablespoon of olive oil and roast for 20 minutes.
2. Heat the remaining tablespoon of olive oil in a large saucepan. Add the roasted tomatoes, onions and any juices along with the garlic, bouillon and water. Cover and simmer for 10-15 minutes.
3. Blend the vegetables with an immersion blender or in a blender. Add the fresh herbs and blend until combined. Return soup to heat and add the salt and pepper. Simmer for an additional 10 minutes. Adjust seasoning to taste and enjoy.
*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.