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!
Vegan Roasted Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 people 1x
- Category: side
- Cuisine: New American
- 4 tablespoons extra-virgin olive oil (2 tablespoons for roasting and 2 tablespoons for onions)
- 4 cloves garlic (crushed)
- 1 medium Onion (chopped)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 cans whole tomatoes with juice (Total 56 ounces of tomato)
- freshly ground black pepper
- Drizzle about a tablespoon of olive oil per glass Pyrex baking dish. Dump one 28 ounce can onto each baking dish, mix with the oil, and roast in the oven at 300 for at least 45 minutes.
- As the tomatoes finish roasting, start chopping the onion and crushing garlic.
- Using a large pot on medium heat, add the remaining olive oil. When shimmering, saute garlic, onions, red pepper, and oregano for about 5 minutes until onions are translucent.
- When tomatoes have finished roasting, add into the pot. Use an immersion blender to puree.
- Season to taste with pepper and serve with buttered toast, minced basil or a grilled cheese!
If the soup is too thick, thin with 1 cup of water.