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Monday, October 19, 2015

# secret recipe club # soup

Roasted Tomato Soup {SRC}

The last couple of week's my blog has been heavy on the sweets, so I decided to balance things out, and bring you a savory dish today. It's also time again for my monthly Secret Recipe Club post! I'm sure you're all familiar with this fun club by now, but if you'd like more information, or are interested in joining us, stop by and check it out.


My assignment this month was Little Bit of Everything, a blog ran by Julie, a 50 something Nebraskan who likes to cook, travel, and garden. Her blog is a collection of recipes she's gathered over the years from cookbooks, along with newspaper and magazine clippings. We have a lot in common, besides our place of residency of course. :) She has an extensive recipe index, and I had quite the time deciding what I wanted to make.




Sweet Potato Bread, Smoky Apple Butter Ribs, Pumpkin Chili, Carrot Soup with Ginger and Lemon, and Cookie Dough Dip called my name, but the recipe that won me over, was her Tomato Soup. I've been craving this soup lately, and wanting to try my hand at a homemade version, so I couldn't wait to check it out. After I glanced through the ingredients list, and seen that I had everything I needed already in stock, I was hooked.


I loved the fact that Julie roasted the tomatoes first, which I think gives this soup an amazing depth of flavor. I did change a few minor things in the recipe, but stayed true to the original. I left the bay leaf out, (my family doesn't care for it) used green onions instead of a yellow one, and cut the olive oil down to 1/4 cup. I was rewarded with a silky smooth and creamy soup, that went perfectly with the grilled cheese sandwiches I served with it. The only thing differently I may try next time, is to use fresh tomatoes instead of canned, to make it truly homemade.

Roasted Tomato Soup

Ingredients

1 (14-ounce) can chopped tomatoes
1/4 cup pure olive oil, divided
Salt and fresh ground black pepper to taste
1 stalk celery, diced
1 small carrot, diced
4 green onions, diced
2 cloves garlic, minced
1 1/2 cups vegetable broth
2 tablespoons butter or margarine
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream (optional - I didn't use it)

Directions

Preheat oven to 450 degrees.
Strain the tomatoes, reserving the juice, and spread them onto a parchment paper or aluminum foil lined baking sheet.
Season with salt and pepper, then drizzle with 2 tablespoons of the olive oil. Roast until caramelized, about 12 - 15 minutes.
In a medium saucepan, heat remaining olive oil over medium-low heat.
Add the celery and carrot, and cook until softened, stirring occasionally. (about 10 minutes) During the last 4 minutes of the cooking time, add the onion and garlic.
Add the roasted tomatoes, reserved tomato juice, vegetable broth, and butter.
Reduce heat if necessary, and simmer until vegetables are very tender, stirring occasionally. (about 20 minutes)
Add basil and cream, if using, and puree with a hand held immersion blender until smooth.
Taste for seasonings, adding more salt and pepper if needed, and serve.

Makes 2 servings.

Serving suggestions: Crackers, garlic croutons, and/or grilled cheese sandwiches.

Notes: *Don't skip roasting the tomatoes, it totally takes this soup over the top flavor wise.

*A regular blender may be used if you don't have an immersion blender. I used a blender, because my immersion blender didn't make the soup as smooth as I wanted.

Thank you for the delicious recipe Julie and helping me add another winner to my recipe index.


34 comments:

  1. This soup sounds absolutely perfect for the cooler weather :) Love it!

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    1. It was so good Nicole, and loads better then the canned stuff.

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  2. I love homemade tomato soup. My husband will eat the canned stuff but I cannot stomach it. Great SRC pick April.

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    1. I know what you mean Wendy. I used to use the canned stuff, but had to doctor it up with chopped tomatoes and spices. So glad I don't have to do that anymore!

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  3. I can't wait to try this with fresh roasted tomatoes, yum!
    Jenna

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    1. That's what I plan on doing too, next time I make it Jenna. Let me know how it turns out for you!

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  4. I love, love, love tomato soup but don't make it often because my husband hates it. I have totally made a batch of tomato soup and eaten the whole thing myself! I think it's time I do that again, this looks sooooooo good!

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    1. My husband doesn't care for tomato soup either Debbi. He tried a spoonful of it for me, since he is my official taste tester. :) He said it was good, he just doesn't like it. I said, "That makes sense"! lol So when I make it in the future, it will all be for me. :)

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    1. Thanks Jamie, it's my favorite soup mug. I have two of them, and on the other side it has a cute recipe graphic on it. One is for chicken soup, and the other mug is for onion soup . I'd love to find more of them, that have different recipes printed on them. Especially tomato soup. :)

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  6. what a great soup! i'm always amazed how good homemade tomato soup is... even with canned tomatoes. :)

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    1. I was surprised too Sarah, it's a definite keeper.

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  7. I'ts the perfect weather for soup right now. I have a few mushy tomatoes in my fridge, i might even make this tonight. Wonderful SRC post.

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    1. I hope you enjoyed it as much as I did Stephy. :)

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  8. this looks amazing and SO perfect for this time of year (esp since it was 38 degrees in nyc this morning)! i would love to do this with some delicious jersey tomatoes :)

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    1. Brrr we seem to be having the same kind of weather Rachel. It dropped down into the 30's the last couple of nights here in southern Indiana. It's definitely soup weather!

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  9. ooh, I could totally use some today, plus I like that it is a lighter version of the soup too and not so much cream or milk. I am always trying to find a dairy-free alternative for tomato soup for my kids and this might be close to trying to modify as well since there isn't a lot of those dairy products here in this soup! happy SRC day

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    1. That's what I love about it too Heather, I was able to make it dairy free, and it was still thick and creamy.

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  10. Oh I love tomato soup and I bet roasting tomatoes brings out a whole level of flavor! And I love that it's dairy free!

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    1. I think the roasting is what made this soup so delicious Heather. It really brought out the intense flavor of the tomatoes, without being acidic.

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  11. Thanks for the great shout out today! I loved this soup, reminds me to make again soon!

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  12. I want a bowl of this soup right now! Oh it sounds soo good!

    So happy to have gotten your site this month. Big fan, April :)

    Toodles,
    Tammy<3

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    1. Thank you Tammy! You did a great job on the recipe, and I can't wait to try your addition of maple syrup. Yum!

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  13. This sounds so delicious and perfect for Fall. Great pick, glad to cook wit you group C!

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  14. Oh Yum! This sounds so good. I'm going to pin this because I love finding good tomato soup recipes. Group C'er

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    1. Thanks for PINing it Kristin! I hope you enjoy it as much as I do. :)

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  15. That looks so good, and now that it's a little cooler here in the south, I'm craving soups. Well, actually I've been craving a tomato soup and was going to try my hand at one this week, and then I saw your SRC post. YAY!!!. This is now on the menu plan in the next day or so. I've got some Roma Tomatoes that are a little, umm, ripe.

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  16. Great recipe I want to try. I'm almost embarrassed to say I love tomato soup, but have never made it. Thanks for sharing. I'm new here and will be looking around. :-)

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    1. This was my first time at making a semi-homemade version of tomato soup, and can't wait to try it with fresh tomatoes!

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  17. Yum! Perfect recipe for this time of year!!

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