Two-in-One Tomato Soup
Easy Tomato Soup from Scratch with a bonus oil to save for later
Equipment
- Rimmed Silicone or Metal Baking Sheet
- Immersion Blender
Ingredients
- 7-9 Tbsp Olive Oil
- 1 Colander Fresh Tomatoes, washed can be cherry or cubed big tomatoes
- 1-2 Tbsp Ginger, powdered Use fresh if you have it as well
- 2-3 Sprigs Fresh Thyme
- 1-2 tsp Salt
- 1-2 Tbsp garlic, powdered Use fresh if you have it as well
- 4-5 cups broth veggie, chicken, or whatever you prefer
- 1-2 cups cream half and half can be substituted with less broth and more half and half
Instructions
- Preheat oven to 350F.
- Wash tomatoes. If using cherry tomatoes, place on rimmed baking sheet. If using bigfer varieties, cut into smaller pieces and then place on rimmed baking sheet.
- Add oil to cover tomatoes. Any extra will be the flavorful oil you freeze for quick and flavorful meal starters.
- Add any spices you like - I like ginger, thyme, salt, and garlic. I use 1-2 sprigs of fresh thyme, and a fine dusting of garlic, a little bit of powdered ginger and salt.
- Roast in oven for 45 minutes or until you see the tomato skins cracking and the oil bubbling and smell the tomatoes and spices.
- Remove from oven and use tongs to move tomatoes from the tray into pot. Save oil on tray for later.
- Add broth (or water and add your own spices to taste).
- Use immersion blender to make a smooth soup. If you don't mind the tomato skins, feel free to leave them in. I find it's difficult to use the immersion blender with all the skins still in the soup, so I take out 3/4 of the skins. If you like a completely smooth soup feel free to remove them all.
- Add cream or half and half to desired creaminess.
- Leave the oil on the tray to cool while eating dinner. Then, before the oil starts solidifying, pick up the tray and pour it into the ice cube trays.
- Place oil in freezer for a couple hours (or overnight) and then remove from the ice cube tray and store in plastic baggies.
Notes
The truth is, I hardly ever measure anything and I'm always trying new spices and herbs so feel free to eyeball your recipe to your preferences.
Other herbs/spices to consider adding:
Basil
Black Pepper
Rosemary
Onion Powder
If you like a more broth-like soup, use less cream. If you prefer a thicker consistency and richer flavor, add more cream or half-and-half.
Use oil for the base of your next savory meal or side dish. Ideas: scrambled eggs or omelets, sauteed greens, in place of butter in your mashed potatoes, etc.