Fire Roasted Tomato Soup, For Two!
If I told you this was the best tomato soup ever, would you believe me?
Because this is really, truly, the most flavor-bomb tomato soup ON EARTH.
And it also happens to be portioned for two.
This recipe is one I’ve been making for years, but somehow it gets a little bit better every time I make it. The gist is what you’ve come to expect from me – seasonal, healthy, amazing – but the sheer simplicity of it never fails to impress.
Mix it up, roast it down, and blend.
The first hints of Fall have officially permeated NYC, with a slight chill in the morning air, overflowing squash at my local farmer’s, and Marsala red polish on my nails (Essie “Bordeaux”, it’s magic). But while I’ve never been one of those chicks who goes all “FALL” — scarves the size of curtains, pumpkin patch selfies, the works – I do love a touch of coziness, and this soup definitely delivers that. It’s the sort of dinner you can easily whip up for meatless Monday or when you’re hassled mid-week, and it’s the perfect thing to tuck into on a late Sunday morning, too.
But perhaps my favorite part of this soup – besides, obviously, inhaling it – is how insanely fragrant it smells with every seamless step. You start by cutting up a handful of beefsteak tomatoes + 1 sweet onion, then tossing them in EVOO, balsamic, a pinch of garlic, basil & oregano, salt & pepper. Roast this mix for about 45 minutes, and when you open your oven door?
Welcome to aroma heaven.
If you can’t help but stick a fork straight into your roasting pan and swallow a heap of veggies in a fit of uncontrolled enthusiasm, I won’t blame ya – This is a completely normal reaction to this soup. But try to compose yourself so you actually blend the damn thang, because that’s when the real insanity happens.
Once blended this soup is smooth yet a little bit chunky (texture!) with a taste that’s deeply savory, a hint sweet, and all sorts of homey, cozy, deliciousness. It’s like a giant hug in a bowl, basically, so if you need some comfort today, this soup is it.
When devouring this be sure to pair it with extra-crispy Italian bread, grilled cheese croutons!!! (please do this), or half a turkey sandwich, if your name is Dave. And so we’re clear, this recipe makes two big bowls or 4-5 cups, so it’s flexible for entertaining, too.
OR MAYBE…. just slurp the whole batch yourself? I’ll let you decide. xo
Fire Roasted Tomato Soup, For Two!
- 7 Beefsteak Tomatoes
- 1 large Yellow Onion
- 1/4 cup Extra Virgin Olive Oil
- 2 1/2 tsps Balsamic Vinegar
- 1 tsp Crushed or Minced Garlic
- a handful of fresh Basil leaves, diced
- 2-3 tbsps fresh Oregano
- a few dashes Salt & Pepper
- Pre-heat oven to 450F.
- On cutting board slice the tomatoes and onion into wedges, then transfer to mixing bowl. Add in the remaining ingredients, then gently toss until all pieces are well coated. Once mixed, transfer ingredients to roasting dish and roast, uncovered, for 45 minutes until burst and bubbling, stirring occasionally. Allow to cool slightly.
- When ready, spoon the vegetables out of the roasting dish and transfer to a food processor or high-power blender. Blend until smooth, then pour soup into a saucepan and cover. Heat over a low flame until gently simmering, then immediately serve.
Sounds heavenly!! Can’t wait to make it, it will probably be a winter staple here in cold Chicago a few weeks from now!
This was crazy delicious!
thanks Mary Kate! xo
So delicious!! Thank you for your recipe. I added 5-6 whole garlic cloves when I roasted tomatoes & onions.. and used vegetable stock when I blended all together. First time making tomato soup– turned out great.. thank you!! 🙂
that’s wonderful April!! so happy to hear it 🙂
After spooning the vegetables into the food processor, do you add the juices in from the pan as well??
Thank you for the recipe…loved making it!
yay! that’s great Sarah 🙂 xo
How many regular tomatoes should I use if I can’t get beefsteak?
beefsteaks are only slightly larger than more commonly sold varieties, so I’d say get 8 to play it safe!