Garden Fresh
This is what was for lunch…grilled cheese with an organically roasted tomato soup recipe! Oh my goodness, let me just tell you, with the exception of the olive oil, 100% of the ingredients for the soup came out of my garden. Yep, 100%!!!
About this time of year (end of summer), I have so many tomatoes coming out of my garden that I just don’t know what to do with them all. If you are in the same boat as me, then this recipe is for YOU!
Grab Some Tomatoes
Head on out to your garden and pick you 3 pounds of tomatoes (I think I have about 15 pounds out in my garden ripe and ready to go)! Look how beautiful my tomatoes are!!
Pick Some Peppers
I just tossed the tomatoes into my All-Clad Lasagna Pan, and it worked out amazing! Then I picked a few peppers (thought about adding a jalapeño too but didn’t know if my company could handle the heat), but if you like heat then add some jalapeños if you have them in your garden.
Dig Up Some Garlic and Onions
I then dug out some of my garlic and a large sweet onion and chopped them up and threw them right into the pan!
Add Some Olive Oil
Next, I poured a generous amount of quality olive oil and tossed the vegetables lightly. I then seasoned heavily with salt and pepper.
I popped it into a 400ºF oven and allowed the vegetables to roast for 40 minutes. After 40 minutes I stirred the vegetables (and now juice) added about 1/4-1/2 cup fresh basil and placed it back into the oven for another 40 minutes.
No fuss, really! Depending on how thick or thin you like your soup your vegetables might be ready after the second 40 minutes. I like mine extra thick so I stirred one more time and returned back to the oven for about 1/2 hour so that the juices evaporated slightly.
Cook and Blend
After I pulled it out of the oven the final time, I took the garlic out and poured the whole pan of vegetables and juices into a food processor, Vitamix, or Ninja.
Now just blend until smooth. If you want it extra creamy, you can add in some fresh cream or half and half. I added about 1/4 cup of raw half and half.
If your soup is too thick, feel free to add some hot chicken stock to thin it out and if you think it is going to be too thin, you can drain some of the liquid before putting it into a food processor and then add it back into your soup if needed. Several options for you.
Viola, Your Roasted Tomato Soup
Once finished you have this! How amazing does this look? And of course, you can’t have tomato soup without a grilled cheese, can you?
Don’t Forget The Grilled Cheese
I mean a grilled cheese is like bread and butter, or a peanut butter and jelly…it is an all-American, ooey gooey comfort food that we all just have to have from time to time.
Oh yeah, bet you can’t guess what I am about to do with this amazing sourdough grilled cheese??
Heading In For The Dunk
It wouldn’t be proper unless there was an incredible, all-American dunk…right? Are you with me here? Are you ready to make this for lunch yet? Now I got to run and chow down on this amazing soup! But before I do, tell me how do you use up all of your tomatoes in your garden?
Organic Roasted Tomato Soup Recipe {Gluten Free, Grain Free and Paleo}
Prep Time: 10 minutes- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6-8 cups 1x
- Category: main dish
- Method: oven
- Cuisine: american
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Pin RecipeDescription
Loaded with garden fresh vegetables this tomato soup recipe is full of warm goodness.
Ingredients
- 3 pounds of garden fresh tomatoes, cut in half
- 1–2 bell peppers, seeds and membrane removed
- 3 whole cloves of garlic, peeled
- 1 large sweet onion, chopped
- 2–3 tsp unrefined sea salt
- 1/2–1 tsp black pepper
- 1/4–1/2 cup fresh basil, chopped
- 1/4 cup good quality olive oil
Instructions
- Preheat oven to 400ºF.
- In a large baking dish, (I used my All Clad Lasagna Pan) place all the tomatoes, peppers, onions, garlic, salt and pepper and olive oil into the pan and roast for 40 minutes.
- Take out of oven and stir, you will have juice in the pan now. Stir in basil and place back into oven for 40 more minutes.
- After the second 40 minutes if your vegetables are tender and you like a thinner soup then you can move onto the next step. If you desire a thick soup, put back into oven for 30 more minutes to allow some of the juices to evaporate.
- Once finished cooking, remove from oven and remove the garlic. Place the remaining vegetable mixture into a food processor, Vitamix or Ninja and blend until smooth.
- If to thick you can add some cream, half and half or chicken stock.
- If you like your soup very smooth, you can strain the soup or run it through a food mill
- Serve and enjoy!
Notes
This could easily be done in a crockpot. Put all ingredients in crockpot and cook on high for 4-6 hours and then drain excess juice and reserve and blend as directed. Add the reserved juice back to the soup to get desired thickness or thinness.
Nutrition
- Serving Size: 1 cup
Hi Halle. Found you via search and really looking forward to trying this recipe–sounds EXACTLY like what I’m looking for. 🙂
My mom makes a fresh “sauce”–I’m thinking it’s preserves, that hold up very well in the fridge once jarred and sealed tightly. Here is one way I use up Hubby’s awesome homegrown tomatoes. http://joannaaislinn.net/2014/09/08/tis-the-season-for-a-jersey-tomato-recipe/
OMG, I haven’t made it to the soup stage yet. Just the roasted veggies alone, mashed together with a fork, are incredible. I could eat them alone, or with bread or as a sauce over pasta or meat. THANK YOU!
So happy to hear you are enjoying them. You could also drain the liquid and make a yummy spaghetti sauce too!
Has anyone tried this with a slow cooker? My crockpot is only 1.5Q would love to know how it turned out!. I usually add (Sea Tangle) kelp noodles in my slow-cooker soups as a no-carb alternative to pasta, but I think I’ll skip it for this recipe.
Is there a particular less watery variety of tomato that works best? Roma, Plum, Grape?
I’ve read flour and/or cream is used to thicken fresh tomato soup.. but not sure if that’ll work in a slow cooker! Maybe I’ll try with a couple of purple potatoes or hemp/coconut milk? Or maybe even chia seeds!
I’ve also seen that using carrots will thicken and make it a bit sweeter which might not be a bad idea to counter the acidity in the tomatoes.. or maybe just a dash of stevia?
HOLY CRAP. BEST TOMATO BASIL SOUP EVER. Thank you so much for the recipe. I ended up just roasting my veggies with garlic infused olive oil, rather than adding the garlic and removing before blending. I added just a couple of homemade chicken stock ice cubes and tons of salt, pepper, and extra dried basil, in addition to the fresh basil. I was worried about how it would taste without any kind of “milky” addition (I usually would use coconut milk but I was out) and I can honestly say, it isn’t missed. I love that this recipe uses only fresh ingredients- nothing canned, nothing with preservatives, grains or dairy. It is perfectly paleo! Thanks again!
★★★★★
Jules I am so glad you enjoyed it. This is hands down one of my favorite soups to make!
I absolutely love this soup! I’ve made it several times, and I just featured it on my blog, her-happy-home.com. One of the main things I blog about is how I feed a family of 3 for less than $300 a month…and your recipe just feeds my frugal soul!
★★★★★
Hey Amanda. Thanks for featuring this recipe on your blog (cute blog BTW)! It is definitely one of our favorites too!
This recipe is amazing just made it, used a different variety and colour of tomoatoes plum, cherry and vine and it was delicious! So much so I’m going to make another batch the same day! Thankyou for sharing this! The best tomoatoes and basil soup ever you will ever taste!
Lucy this is hands down one of my most favorite recipes on my blog! So happy you are enjoying it!
Recipe is fantastic…so favorable!! I used sweet peppers along with the bell pepper. I just finished the 28 superjuiceme diet plan and slowing going back to eating.. I skipped the grilled cheese sandwich and had 1/2 medium sliced avocado.. Beautiful co!ors… Wonderful soup!!
I will add the hot peppers next time..which will be next week. Perfect time.. Its going to be chilling next week in Atlanta.
So happy I found your blog.
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Thanks for stopping by Gwen and you just happen to stumble onto my favorite recipe (like really)…every year I can’t wait for my tomatoes to get ripe so that I can make this soup. 🙂