Garnish with a drizzle of cream if desired, and serve warm with a grilled cheese sandwich for a cozy, comforting meal at home.
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.
Why use the Larder & Vine 8 Qt Oval Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step. Our 8 Qt Dutch oven is ideal for large meals such as roasts, casseroles, or whole meats such as turkey, chicken, or ham. When hosting dinner parties or holiday gatherings, this Dutch oven is essential to feed all your hungry guests.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
10 minutes
1 hour
6
Dinner
Vegetarian
Recipe Ingredients
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
Recipe Directions
1. Preheat the Oven
Preheat the oven to 425ºF.
2. Roast the Tomatoes
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 olive oil.
Roast for 35 to 45 minutes, until the tomatoes are caramelized and fragrant. Remove and discard the thyme sprigs, then let the mixture cool slightly.
3. Sauté the Onion
In your Dutch Oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
4. Build the Soup Base
Add the tomato paste and cook for another minute, stirring frequently. Then pour in the soy sauce, vegetable stock, and the roasted tomato mixture from the baking sheet. Stir to combine and let the soup simmer for about 15 minutes, or until slightly reduced.
5. Blend the Soup
Use an immersion blender directly in the pot, or transfer the soup to a blender in batches, and blend until smooth. Season with additional salt and red pepper flakes to taste.
6. Serve and Enjoy
Recipe Notes
- Omit red pepper flakes for a less spicy soup.
- Vegetable stock can be substituted with chicken stock for a non-vegetaian recipe.
