Equipment
* optional
Ingredients
Roasted Tomatoes
- 1600 g canned whole peeled tomatoes, drained, juices reserved
- 6 garlic, peeled whole
- 30 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly ground
Soup Base
- 15 ml olive oil
- 1 yellow onion, diced
- 500 ml vegetable broth
- 2 g dried thyme
- 15 ml balsamic vinegar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 231 kcal
- Protein
- 5 g
- Carbohydrates
- 29 g
- Fat
- 12 g
- Fiber
- 7 g
- Sugar
- 15 g
- Sodium
- 1728 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 885 mg
- Calcium
- 39 mg
- Iron
- 1.1 mg
- Magnesium
- 9 mg
- Phosphorus
- 29 mg
- Zinc
- 0.2 mg
- Vitamin A
- 19 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.3 mg
- Folate
- 9 mcg
- Water
- 163 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C/425°F. Line a baking sheet with parchment paper.
Place a fine mesh strainer over a large bowl. Pour the canned tomatoes into the strainer to drain. Gently press the tomatoes to remove excess liquid, ensuring you save all the reserved tomato juice in the bowl.
Transfer the drained solid tomatoes and whole garlic cloves to the prepared baking sheet. Drizzle with 30ml of olive oil, and season evenly with salt and black pepper. Roast in the preheated oven for 40 minutes, or until the tomatoes shrink and develop deep charred spots.
About 10 minutes before the tomatoes finish roasting, heat the remaining 15ml of olive oil in a Dutch oven over medium heat. Add the diced yellow onion and saute for 8 minutes until translucent and softened.
Add the hot roasted tomatoes, roasted garlic, reserved tomato juice, vegetable broth, and dried thyme to the Dutch oven. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 10 minutes to meld the flavors.
Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it reaches your desired smoothness.
Stir in the balsamic vinegar. Taste the soup and adjust seasoning with additional salt and pepper if necessary. Ladle into warm bowls and serve.
Chef's Notes
- Canned tomatoes contain calcium chloride to help them retain their shape. Roasting them breaks down their rigid structure while initiating the Maillard reaction, developing a deep, savory sweetness impossible to achieve through simmering alone.
- Always reserve the drained tomato juice. It provides the essential liquid volume and bright acidity needed to balance the rich, caramelized notes of the roasted solids.
- Balsamic vinegar acts as a finishing touch that amplifies the natural sweetness of the tomatoes while adding a layer of complex acidity that brightens the entire pot.
- For a richer mouthfeel without adding dairy, slowly drizzle and emulsify 30ml of high-quality extra virgin olive oil into the soup during the final pureeing stage.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavors will continue to develop and improve overnight.
Freezer: 3 months — Cool completely before freezing. Leave headspace in the container as the liquid will expand.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming.
Troubleshooting
Soup tastes too acidic or sharp
Cause: Natural variation in the acidity of canned tomatoes
Fix: Stir in a pinch of baking soda or half a teaspoon of sugar to neutralize the acid. Alternatively, swirl in a tablespoon of heavy cream or coconut milk.
Prevention: Purchase high-quality brands known for sweetness, such as San Marzano tomatoes
Soup is too thick
Cause: Excessive evaporation during roasting or simmering
Fix: Whisk in additional vegetable broth or hot water, 60ml at a time, until the desired consistency is reached
Prevention: Do not roast tomatoes beyond 40 minutes and keep simmer gentle
Cultural Context
Tomato soup became a staple of American comfort food in the late 19th and early 20th centuries, heavily popularized by the commercial canning industry. This recipe bridges the convenience of modern pantry staples with classic European roasting and pureeing techniques, elevating an everyday convenience ingredient into a deeply complex, restaurant-quality dish.
