Roasted Tomato and Garlic Soup

October 26, 2010

One of my all time favorite TV moments is from Anthony Bourdain’s No Reservations in Rome. As spoken in Italian, with English subtitles.

Roman man: Don’t you have to work?

Roman woman: We have to eat artichokes!

To which Will responded, “It’s difficult to believe the Roman Empire almost conquered the world.”

Of course this lead in is to talk about… Roma tomatoes. Roma tomatoes are the cheapest of all tomatoes. Because they are not juicy but are, instead, meaty. This makes them ideal for long periods of low temperature roasting. Their flavor will become intense and sweet. You will love them.

This soup is about as improvised as they come. It is warm, comforting, delicious, and requires only a spin in the food processor after the initial roasting of tomatoes and garlic. My measurements change based on my mood (I want it a little more garlicky today or I have more than 5 lbs of tomatoes so I’ll just stick them in I guess). You can make it taste richer by adding cream, or keep it fresher by going without.

I’ve made this soup several times already and plan to make it many more times this winter. It is thick, hearty, and comforting. Bring on the cold weather!

More on tomatoes:

What I’m reading: Yeo Valley Organic Ad Has Hip Hop Farmers That Rap About Organic Dairy


Serves 6-8 as a side

If you do add cream, do it at the very last minute, as in, after you’ve heated your individual portion. If you store this soup in the fridge with cream in it, it may curdle. Yuck.

Another note: Since this soup is very thick, you can thin it out with some water or tomato juice, if you like.


5lbs Roma tomatoes

Olive oil (a few tablespoons, for brushing the tomatoes)

2 bulbs garlic

1 tablespoon butter

1/4 cup fresh basil or thyme

Salt and pepper, to taste

1/4 teaspoon – 1/2 teaspoon red peper flakes (optional, if you like a little spice)

Heavy cream, to taste (optional, about 1 tablespoon per person)


Preheat oven to 300 degrees. Line a two baking sheets with foil. Cut tomatoes in half lengthwise, then brush them with olive oil. Cut top off garlic bulbs to expose majority of the cloves. Divide butter in half. Smoosh butter in your hands to make it pliable, then pat half into one bulb of garlic, half into the other. Place bulbs on baking sheet with tomatoes. Bake for 2 hours.

Let tomatoes and garlic cool enough to handle. Squeeze cloves out from garlic skin. Place tomatoes, cloves, basil or thyme, and red pepper flakes (if using) into food processor and grind to desired consistency. Season with salt, pepper, and cream (if using). Enjoy.


2 Responses to “Roasted Tomato and Garlic Soup”

  1. […] More on Soup: Butternut Squash and Ginger Soup and Roasted Tomato and Garlic Soup […]

  2. […] soups and stews: Quick Pho Ga (Vietnamese Chicken Noodle Soup), Roasted Tomato and Garlic Soup, Butternut Squash and Ginger […]

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