There are only so many homegrown tomatoes that an urban backyard farmer can consume. (Yes, even here in San Francisco! Sun Golds by the Bay!) Tomatoes don’t last long on the counter (a ruthless gang of fruit flies holds unopposed authority in my kitchen), and they lose flavor when stored in the fridge. Sure, we can share them with our friends and family — but there’s a good chance those friends and family members are simultaneously sharing their tomatoes with us. Consequently, those of us who are not Duggars are always looking for creative ways to use and preserve our summer bounty. At my house, the leftovers that don’t make it into my maw via sandwich, salad, or fist, end up in soups that I freeze and save for winter. Bring on the flu season!
This super easy tomato soup recipe is adapted from The Lazy Gourmet’s very own Roasted Tomato-Curry Soup (p.76). It involves no peeling, seeding, or straining, because 1) I am lazy, and 2) what’s the big deal about seeds and skin? Seriously, I love the hearty texture, and you will too. Or you won’t. But I hope you do. Another great thing about this recipe is that the tomatoes are roasted in the oven before being soupified, which makes them extra delicious.
Note: If your tomatoes are very flavorful you can use plain old water instead of broth. I usually use water and then add a little Better Than Bouillon if the flavor is lacking.Print
Incredibly Easy Tomato Soup
Not having to peel and seed the tomatoes makes this delicious tomato soup recipe incredibly easy to prepare. That’s the Lazy Gourmet way. If your tomatoes are very flavorful you can use water instead of broth.
- Category: Soup
- 3 pounds flavorful tomatoes, any kind
- 4 medium cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh basil
- 2-3 cups chicken or vegetable broth
- Freshly grated Parmesan cheese, for garnish (optional)
- Preheat oven to 450°F.
- Cut large tomatoes into quarters; medium tomatoes into halves; leave cherry tomatoes whole. Remove stem ends on the large and medium tomatoes.
- In a large baking dish, toss tomatoes and garlic with olive oil, salt, and pepper.
- Roast in preheated oven for 25 to 40 minutes (depending on tomato size), until tomatoes are very soft.
- Working in batches, place tomatoes, their juices, garlic cloves, basil, and 2 cups of broth into a blender or food processor and blend until smooth. (Or, if you prefer to use an immersion blender, place the ingredients right into a large pot and blend them there.)
- Pour into a large pot and bring to a simmer over medium heat.
- If you like a thinner consistency, add more broth, to taste.
- Taste, and add additional salt and pepper if needed.
- Serve hot, with Parmesan cheese as an optional topping.