Vegan Roasted Tomato Soup
This was another one of the soups that I redid last week when I was sick.
I’ve always been a little skeptical about roasting canned tomatoes.
I’ve tried roasting them before and wasn’t sure I could tell the difference in flavor. (Attempted once for soup many years ago and more recently once for a pasta sauce.)
For the pasta, that may have been because I didn’t roast correctly.
When you roast you have to keep space in between your vegetables, otherwise, they will just steam.
Here is what I did wrong: I dumped two 28 ounce cans of tomatoes in one glass pyrex baking dish and it in the oven for 45 minutes. I don’t think they roasted.
The liquid was still there there was was no browning. Two bad signs. SMH.
After learning the hard way, this time I used one baking dish per 28-ounce can, and almost all the liquid evaporated and I was left with just the tomato bodies. Yes tomato bodies.
I don’t know what else to call them when they’ve been stripped of their skin and dried out by the oven. Is there a better term?
While the tomatoes were finishing their roast, I sauteed some onions and garlic in olive oil. As soon as the tomatoes were ready, I tossed those in the pot and used my immersion blender to puree. E-Z!
In summary, the final flavor of this soup was extremely tomatoey. More so than other tomato soups.
The aftertaste was slightly sweet. It was very subtle, but noticeable.
I think that’s what the roasting added to the flavor.
I haven’t noticed a sweet after taste like that before in my tomato soups, so I definitely want to try it again.
Maybe once I get my micro-dwarf tomatoes growing I can use fresh instead of canned! (Yes, a recent discovery of mine. There is such a thing as micro-dwarf tomatoes!!)
Roasting fresh tomatoes will for sure make a difference in the final flavor.
What do you think? Is it worth going to the trouble of roasting canned tomatoes or should we just stick to roasting fresh tomatoes?
Thanks for reading and have a great week!
In case you missed them, here are some of my other soup recipes!
- Miso Soup with Eggplant and Gobo
- Cranberry Beans with Pinot Noir and Kale Pesto
- Vegan Roasted Tomato Soup
- Turkey, Kale, and White Bean Soup with Herbes de Provence
- Vegan Split Pea Soup with Liquid Smoke
- Tomato Soup with Fennel and Thyme
- Tomato Soup with Butter, Red Onion, and Basil
- Simple Kabocha (Japanese pumpkin) Soup