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Hearty Roasted Tomato Soup
This is definitely not your usual tomato soup! This hearty, chunky, warm you to the core concoction is packed with fresh tomatoes, a ton of garlic and fresh herbs. Even though we aren’t enjoying the farmer’s market tomatoes of the summer right now, this comes together with Roma or vine ripe tomatoes found in the grocery store.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Soup/Main Course
- Cuisine: Mediterranean
Ingredients
Scale
- 5 pounds of plum or vine ripe tomatoes halved lengthwise
- 8 TBSP olive oil, divided
- Salt and pepper to taste
- 6 TBSP minced garlic
- 2 TBSP of minced fresh rosemary
- 2 TBSP of fresh thyme leaves
- ½ tsp crushed red pepper flakes
- 6 cups low sodium chicken bone broth
- ¼ cup uncooked orzo (it doesn’t look like enough but it is)
- 6–8 TBSP chopped fresh basil
- Sliced whole wheat or whole grain bread
- Extra olive oil for dipping
Instructions
- Preheat oven to 400 degrees
- Line a large baking sheet with heavy duty aluminum foil (easy clean up)
- Place tomatoes, cut side up, on the baking sheet and sprinkle lightly with salt and pepper. Drizzle with 4 TBSP olive oil. Roast until tomatoes are brown, about 1 hour. Cool on baking sheet for about 20 minutes.
- Transfer tomatoes, any juices and skins to a food processor and process until slightly chunky.
- Warm the remaining 4 TBSP olive oil in a large pot over medium high heat. Add the garlic and sauté just until the garlic starts to sizzle and releases its aroma. (Don’t let it burn) Add the tomatoes, rosemary, thyme and red pepper flakes. Mix well. Stir in the bone broth and the orzo and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes. The soup will thicken nicely. If you are serving right way, ladle soup into bowls and top with chopped basil. (If not using until the next day, don’t add the basil until serving)
- Warm sliced bread and serve with olive oil for dipping.
Notes
I prefer using chicken bone broth instead of just chicken stock as bone broth has anywhere from 8 – 10 gms of protein in a cup. Regular stock does not have nearly that amount.
Re: the orzo. The 1/4 cup is sufficient even though it looks skimpy. This is a soup, not a tomato stew!