The Galley

Roasted Tomato Soup

With fall here and winter on the horizon, there is nothing better than a bowl of homemade soup to warm the body and soul. We have gathered five harvest favourites. When making soups, one of the most crucial ingredients is the stock. You can make your own, or if you are in a pinch or don’t have time, we recommended Better Than Bouillon. It comes in a variety of flavours and is also great in gravy.

What is better than a bowl of tomato soup and a grilled cheese sandwich on a frosty evening? Not that it needs more flavour but topped with croutons and grated cheese, this soup is yum!

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Roasted Tomato Soup

With fall here and winter on the horizon, there is nothing better than a bowl of homemade soup to warm the body and soul. We have gathered five harvest favourites. When making soups, one of the most crucial ingredients is the stock. You can make your own, or if you are in a pinch or don’t have time, we recommended Better Than Bouillon. It comes in a variety of flavours and is also great in gravy.

What is better than a bowl of tomato soup and a grilled cheese sandwich on a frosty evening? Not that it needs more flavour but topped with croutons and grated cheese, this soup is yum!

  • Author: Cyndi Mills
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale

3 pounds fresh ripe tomatoes

8 cloves of garlic

½ large yellow onion diced

½ red bell pepper diced

2 Tbsp olive oil

1 tablespoon dried basil

1 tablespoon dried oregano

5 cups chicken or vegetable broth

2 Tbsp fresh herbs basil, parsley, and/or oregano

½ cup cream (optional)

salt and pepper to taste

croutons for serving

cheese for serving

Instructions

  1. Preheat oven to 450 F
  2. Wash and cut tomatoes into chunks
  3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper, and dried herbs on a large baking pan.
  4. Roast for 25 minutes, stirring after 15 minutes.
  5. Once baked, turn oven to broil and broil for 5 to 6 minutes or until tomatoes are slightly charred at the edges.
  6. Bring broth to boil, add tomatoes and fresh herbs. Boil until it thickens.
  7. Using a hand blender, blender, or food processor, blend mixture until smooth and creamy.
  8. Return to pot
  9. Add heavy cream if using.
  10. Ladle into bowls, add cheese and croutons if you like, and serve.

 

 

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Cyndi Mills - Owner | Publisher CMF Magazine

Admittedly the Queen of Typos, Cyndi Mills strives for none, but one or two always seems to slip in. She apologizes! Over the last 29 years Cyndi has had the opportunity to move around the country with her husband, Scott and their four children. Having lived in Chilliwack, Edmonton, London, and Petawawa. She stumbled into the world of journalism by accident – looking for a career that could give her the flexibility to work from home to be with her children and support her husband's military career. Cyndi is also a military parent as her two oldest children are in the military. Raising her third and fourth teenagers, she tries to keep sane by walking, gardening, writing, and spending time with her family while running Canadian Military Family Magazine.

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