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  • Sophie Jobin

Homemade: Tomato Soup

Updated: Oct 24, 2022

The air is getting colder and the tomatoes are ripening up one last time. As the Fall days near, so does cozy blankets, warm drinks, and warm meals – aka soups.

Good old fashion Tomato Soup is a classic that not only pleases adults, but kids too. Pair it with a grilled cheese sandwich and you have a match made in heaven.

The only time it disappoints is when it comes from a can - sometimes. They can be bland and lifeless. Homegrown tomatoes are the difference between a good and amazing tomato soup. If you don’t believe me, I dare you to try it for yourself.


These lovely tomatoes were provided by my childhood home neighbour. I certainly am grateful to have been given the opportunity to use to them make such delicious food.

 

Why Should You Roast The Tomatoes?

Almost all vegetables can be roasted. Generally, the vegetables are drizzled with oil and roasted at 375°F-425°F (191°C-218°C) until tender and well browned. This caramelization causes the vegetables to become very flavourful, softer in texture, with a sweeter taste.


Equipment Needed

- Cutting board and Knife

- Oven and a baking sheet

- Instant Pot or Stove Top + Saucepan

- Immersion Blender or Regular Blender

- Serving Spoon


 

Homemade Tomato Soup

with Red Onion and Heavy Cream


Prep time: 15 mins Cook time: Tomatoes 45-60 mins, Soup 20-30 mins Yield: 2 cup


Note: you can easily double the recipe for a larger batch



INGREDIENTS

  • 2 tbsp Butter, salted or unsalted

  • 1 tbsp Extra Virgin Olive Oil

  • 2 medium Yellow Onions, chopped

  • 3 Garlic Cloves, minced


  • 3 lbs Tomatoes, cut in half and roasted (whatever tomatoes you want)

  • 1 cup Vegetable Stock

  • 1/2 tsp Oregano

  • 1/2 tsp Parsley

  • 1/4 tsp Red Chili Flakes


  • 1/2 cup Heavy Cream or Coffee Cream

  • 1/2 to 1 tbsp Organic Honey


INSTRUCTIONS


Roast Tomatoes


1. Preheat oven to 400°F (200°C).


2. Cut the stems from all the tomatoes, cut the tomatoes down the middle and lay cut side up, space evenly.


3. Drizzle with extra virgin olive oil and season with salt and pepper.


4. Depending on how big your tomatoes are or what kind of oven you have, it will take 45 to 65 minutes.


 

Making the Soup - In an Instant Pot



When the tomatoes are done roasting:

1. Mince onions and garlic.


2. Turn on the pot's sauté setting. When hot, add the butter, extra virgin olive oil, onion and garlic. Stir until soft and the onions are translucent.


3. Carefully add the roasted tomatoes, vegetable stock and seasonings into the pot. Turn off sauté setting, place the lid on the pot and set the seal to non-venting.


4. Turn on the pressure cook setting, then set the +/- timer button to 8 minutes.


5. When the cook cycle is finished, let it sit in a warm cycle for 5 minutes before releasing the pressure valve.


6. Once then steam has released, turn off all settings to avoid any splashing.

  • Using an immersion blender mix until smooth.

  • If using a regular blender transfer the mixture, puree until smooth, and transfer back to the pot. WARNING: the liquid will be very hot so be careful not to spill any when pouring it into the blender.

7. Place the instant pot back on the sauté setting and add salt and pepper to desired to taste. Let it sit and cook for another 5 minutes.


8. If you plan on freezing, read the PROTIP first. If you plan on eating right away: place soup on the warm setting and stir in heavy cream and honey.

PROTIP: If you plan on freezing any soup leave out the heavy cream. Milk or cream don't always hold up well in the freezer. It can take on a grainy texture or separate when defrosted. Add the cream in when you've reheated the soup.

 

Making the Soup - on the Stove


When the tomatoes are done roasting:

1. Mince onions and garlic.


2. In a large saucepan, turn on medium heat. When hot, add the butter, extra virgin olive oil, onion and garlic. Stir until soft and the onions are translucent.


3. Carefully add the roasted tomatoes, vegetable stock and seasonings. Cover and simmer on med-low heat for about 25-30 minutes.


4. Take off heat, to avoid any splashing.

  • Using an immersion blender mix until smooth.

  • If using a regular blender transfer the mixture, puree until smooth, and transfer back to the pot. WARNING: the liquid will be very hot so be careful not to spill any when pouring it into the blender.

5. Pour liquid back in the saucepan and add salt and pepper to desired to taste. Let it sit and cook for another 5 minutes.


6. If you plan on freezing, read the PROTIP first. If you plan on eating right away: place soup on the warm setting and stir in heavy cream and honey.

PROTIP: If you plan on freezing any soup leave out the heavy cream. Milk or cream don't always hold up well in the freezer. It can take on a grainy texture or separate when defrosted. Add the cream in when you've reheated the soup.

If you make this recipe, I'd love to see it! Tag #jobinkitchengarden on Instagram or on Facebook and let me know!


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