When cooking in small portions while keeping efficiency, it's always smart to think ahead. When I make soup, I make bigger batches. They store well in the freezer and you can simply defrost in the fridge and reheat once you get home. 

This roasted tomato soup recipe is not only great alone but can serve as a great base for future soups, sauces or even to braise meat in. You can freeze them in a glass tupperware container or in ice cube trays for smaller portions. Just reheat 4-5 ice cubes in a small pot over the stove or zap in the microwave for a couple minutes.

Then you'll always have a nice steaming bowl of tomato soup right at your finger tips. Feel free to use anything sitting around your fridge to jazz it up: grated cheese, fresh herbs, bread, etc. 



(Makes about 5-7 cups)

Prep time: 30 minutes; Total cooking time: 1-1 1/2 hours

  • - 2 lb fresh tomatoes
  • - 7 cloves garlic, peeled
  • - 1 medium white onion, diced
  • - 2 carrots, diced
  • - 1/2 cup grapeseed oil 
  • - 1/2 tsp cayenne
  • - salt and freshly found black pepper
  • - 1 quart chicken stock
  • - 2 bay leaves
  • - 4 tablespoons butter
  • - 1/2 cup chopped fresh herbs, optional
  • - 3/4 cup heavy cream, optional

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes and garlic cloves onto a baking tray lined with foil. Drizzle with 1/2 cup of grapeseed oil and season with salt and pepper.  Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes and garlic from the oven and set aside.  In a large pot melt the butter at medium high heat.  Once it is bubbling add the diced onion, carrots and cayenne.  Saute until onions are translucent, about 3-4 minutes. Add 3/4 of the chicken stock, bay leaves, and roasted garlic and tomatoes. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry herbs and add as a garnish when ready to serve. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with fresh herbs and crostini if preferred.


Store any leftover soup in the fridge in a glass/plastic tupperware container for up to 5 days. Freeze any leftovers you have afterwards and remember to date and label!  


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