When a recipe is as simple as this one, quality ingredients really shine. I suggest searching your local farmer’s market, roadside farm, CSA box, or better yet if you have your own garden, for some ripe tomatoes and onions. This is the perfect time to use these ingredients as the weather transitions into fall.
I love the added flavor that roasting the ingredients brings out. It also smells amazing and had my stomach growling well before it was done. But maybe that’s just me and the smell of roasted garlic.
Before and after. You can also add more garlic to the recipe if you are like me and can’t get enough. Before roasting, I also stripped some of the really seedy parts out of the tomato slices, mainly because I didn’t want the seeds in my soup.
If you haven’t invested in a hand blender, I cannot stress enough how wonderful they are! They especially come in handy for making soup, but I also use my often for smoothies. You can blend the ingredients right in the pot. That way there is no need for the precarious transferring of steaming ingredients to a blender and back again. I had to include a photo because I love them just that much.
This recipe makes a beautiful seasonal soup, which can serve as an elegant first course or the main entrée for dinner. Not only that, but tomatoes are loaded with vitamin C, which is always good to have in large quantities when the colder weather comes around.
Though I haven’t made it to the canning stages yet, this will definitely be a repeat recipe for the fall. Sometimes the simple things in life are the most satisfying.
- 4 large ripe tomatoes
- 1/2 medium yellow onion
- 5 garlic cloves
- 1 tbsp olive oil
- 1 tbsp chopped parsley, plus more for garnish
- 1 1/2 cups vegetable broth
- 2 tbsp tomato paste
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Cut the tomatoes and onion into wedges, then spread on a rimmed baking sheet. Drizzle with the olive oil, salt, pepper, and chopped parsley. Gently toss together with your hands. Tuck the garlic cloves into a tomato so that they don't burn. Roast for approximately 40 minutes until the tomatoes are reduced to about half their size. Remove and let cool.
- Warm the vegetable stock in a large pot on medium heat, and stir in tomato paste. Add the ingredients from the roasting pan into the broth and simmer for 8-10 minutes. Use an immersion blender to puree the soup in the pot, or transfer to blender or food processor and blend until soup is smooth. Add any more salt and pepper to taste.