Whether you're into dipping grilled cheese in your tomato soup or enjoying the soup all on its own, this Roasted Tomato Soup recipe is a must try! Other tomato soup recipes might be too bland that you have to serve the soup with grilled cheese, but this recipe is full of flavor all on its own.
Tailor this recipe to your liking by omitting red pepper flakes if spicy isn't for you, or add as much as you'd like for an extra kick in every spoonful.
Now onto the grilled cheese… our favorite cheese has to be pepper jack to go with the spice of the red pepper flakes. You can never go wrong with a classic cheddar or American-style grilled cheese sandwich too.
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2 (28 oz.) cans whole San Marzano tomatoes
4 cloves garlic
4 sprigs thyme
1 teaspoon salt
Pinch red pepper flakes
3 tablespoons olive oil
1 onion, diced
2 tablespoons tomato paste
2 teaspoons soy sauce
2 cups vegetable stock
Preheat oven to 425ºF.
Pour the tomatoes, along with their liquid, onto a parchment-lined baking sheet in a single layer. Top with the garlic, thyme, salt, red pepper flakes, and 2 tablespoons of the oil.
Roast for 35 to 45 minutes. Remove and discard the thyme sprigs and let cool slightly.
In your Dutch Oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
Add tomato paste and cook for another minute. Add soy sauce, vegetable stock, and the roasted tomato mixture from the baking sheet. Let simmer for about 15 minutes or until slightly reduced.
Use an immersion blender or transfer to a blender in batches and blend until smooth. Season with salt and red pepper flakes to taste.
Garnish with cream if desired and serve with grilled cheese for a complete dinner at home.
- Omit red pepper flakes for a less spicy soup.
- Vegetable stock can be substituted with chicken stock for a non-vegetaian recipe.
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