Homemade Tomato Soup Recipe From Fresh or Canned Tomatoes
Roasted Tomato Soup Recipe
Night insects broke out in spontaneous chorus across the darkening landscape of La Yarada. I plopped down beneath a fig tree and glanced wearily at the rosy horizon. How would I muster the energy to get home? After trudging across fields all day long, my strength was failing me.
As I imagined bedding down in the field for the night, Juana approached. With a smile on her face, she dropped a box of tomatoes next to me. "Fresh from the garden. Enjoy!" she said simply.
Nestled in the fertile coastal area of Southern Peru, La Yarada is known for fresh produce: figs, tomatoes, watermelons, pears and olives. Despite my exhaustion, I managed a smile and warm thank you. "Until we meet again," replied Juana.
I strained to lift the box, which must have weighed over ten pounds. My mind began to race with the possibilities: homemade Mexican salsa, pico de gallo, Italian spaghetti sauce. By the time we arrived home and staggered through the front door, though, we had to settle for fresh tomato sandwiches. A good night's rest renewed our spirits. At my husband's urging, I decided to whip up a batch of homemade tomato soup.
What's special about this recipe? Roasting the tomatoes intensifies their sweetness and makes for a richer soup. Borrowing a Peruvian kitchen technique, we use bread to both thicken the soup and give it silky texture. Try the optional cream for additional creaminess or a dollop of fresh basil pesto for Italian flare. After tasting this soup you'll agree: there's nothing like homemade!
If you have a kitchen full of garden-fresh tomatoes, read sgbrown's DYI article: How to Can Stewed Tomatoes. Substitute the stewed tomatoes for canned tomatoes in this tomato soup recipe.
- If you own a food mill, there's no need to peel the tomatoes.
- A Vitamix or other powerful blender gives the soup creamy texture.
- If you like tomato basil soup, add 2 cups of basil leaves to the blender container and process with the vegetables. Simmer as directed below.
- Try canned tomatoes in the wintertime for soup that warms the soul. Roast canned tomatoes in the oven for 45 minutes and reserve liquid for blending.
- In Peru, bread is often used to thicken soups. Easier, quicker and lower in fat than making a roux with butter and flour, it also contributes to a silky soup.
- Because water content of fresh tomatoes varies, sample the soup at end of cooking time. Thin with broth, cream or milk, if necessary, or thicken with bread.
- Fresh basil pesto makes a great addition to homemade tomato soup.
Homemade Tomato Soup with Fresh Tomatoes
- 30 mL olive oil
- 20 grams butter
- 3 Kilos fresh tomatoes
- 2 medium onions
- 2 red bell peppers
- 10 garlic cloves
- 1 large carrot
- 80 grams tomato paste
- a handful of stale bread
- 20 grams kosher salt
- 5 grams ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 6 lbs. fresh tomatoes, about 10 cups peeled (or 3-28 ounce cans whole tomatoes, peeled)
- 2 medium onions, coarsely chopped
- 2 red bell peppers, coarsely chopped
- 10 garlic cloves, chopped
- 1 large carrot, chopped
- 3 ounces tomato paste
- 1 Tablespoon kosher salt, or to taste
- 1 teaspoon freshly ground pepper
- 1/2 - 1 cup stale bread (optional)
- heavy cream or milk, vegetable or chicken broth (optional)
- Preheat oven to 350 Fahrenheit (175 Celsius). Cover two baking sheets with aluminum foil for easy clean up. Arrange fresh or canned tomatoes, in a single layer, on baking sheets and place in preheated oven.
- Bake tomatoes for about one hour, until skin split and tomatoes soften. Remove from oven.
- When tomatoes have cooled enough to touch, peel and cut out the stem end with a serrated knife. If using a food mill, there's no need to peel the tomatoes.
- Meanwhile, in a medium pot, saute onion, bell pepper, carrot and garlic in olive oil and butter until translucent, about 10 minutes.
- Place sauteed veggies, tomatoes and tomato paste in a blender container and blend until smooth. If using a food mill, process the tomatoes. Blend other ingredients separately.
- Return pureed ingredients to the pot. Season with salt and pepper. Simmer for about 30 minutes, until soup is fragrant.
- Sample the soup. Thin with cream or broth if necessary. If too thin, return a small portion to the blender container and blend with the bread to thicken. Taste and adjust seasonings. Enjoy!
- Garnish homemade tomato soup with freshly grated parmesan cheese and garlic croutons.
- Swirl a spoonful of fresh basil pesto into hot soup.
- Sprinkle with freshly ground pepper.
- Serve soup with garlic parmesan toasts and a glass of wine.
- Grilled cheese sandwiches are a classic complement for homemade tomato soup.