Rustic roasted tomato soup from pantry staples is the January answer to August tomatoes — canned whole tomatoes bolstered by dried tomatoes, slow-roasted with garlic, red onion, and carrot. The dried tomatoes are the secret: they make winter taste like summer.
When the winter chill sets in, there’s nothing quite like a steaming bowl of tomato soup to warm you from the inside out. But let’s be honest, fresh tomatoes in January? They’re a pale, sad version of their summer selves. That’s where this recipe comes in to save the day! We’re leaning into the magic of the pantry, using a powerhouse combination of canned and sun-dried tomatoes to create a soup with an unbelievably deep, rich, and concentrated flavor. The secret? Roasting the canned tomatoes to caramelize their sugars and intensify their taste. This isn’t your average thin, bland tomato soup; it’s a rustic, hearty, and soul-soothing meal that will make you forget all about the cold, dark days outside.
Ingredients
• 1 cup / 2 oz (56.7 g) loosely packed dried tomatoes (preferably not oil-packed)
• 1 28-oz can whole peeled tomatoes
• 1/4 cup (960 ml) extra virgin olive oil, divided
• 1 tablespoon (15 ml / 0.5 fl oz) fresh thyme leaves (optional)
• 1 tablespoon (15 ml / 0.5 fl oz) minced garlic
• 1 medium carrot, finely diced
• 1 small red onion, halved and thinly sliced
• Salt and freshly ground black pepper, to taste
• 2 tablespoons honey
• 1 quart / 4 cups (960 ml) vegetable stock or water
• 1/4 cup (960 ml) chopped fresh parsley, for garnish
Instructions
1. Preheat your oven to 375°F (190°C). Place the dried tomatoes in a heatproof bowl and cover them with 2 cups (480 ml) of boiling water to rehydrate.
2. Drain the canned tomatoes, reserving all their liquid for later. Halve the tomatoes and arrange them in a shallow roasting pan. Drizzle with 2 tablespoons (30 ml / 1 fl oz) of olive oil and sprinkle with fresh thyme, if using. Roast for about 30 minutes, turning once or twice, until they look a bit dried and are lightly browned at the edges.
3. Once the canned tomatoes are roasted, drain the rehydrated dried tomatoes, but save their soaking liquid! Pour this flavorful liquid into the hot roasting pan and use a wooden spoon to scrape up all the delicious browned bits from the bottom. Roughly chop the rehydrated dried tomatoes and add them to the pan.
4. In a large pot or Dutch oven, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium-high heat. Add the minced garlic and cook for about a minute until fragrant. Add the diced carrot and sliced onion, cooking for another 3 minutes until they begin to soften. Season with salt and pepper, then stir in the honey until it melts.
5. Pour in the reserved liquid from the canned tomatoes. Continue to stir and cook for about 5 minutes, allowing the liquid to reduce and darken, concentrating the flavor. Stir in the vegetable stock and the entire contents of your roasting pan.
6. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 30 minutes, or until all the vegetables are perfectly tender and the flavors have melded beautifully. Garnish with fresh parsley and serve hot.
Nutritional Information
• Please note that the provided is a rough estimate and can vary based on the specific and brands used. Per serving (approximate): Calories: 350kcal, Carbohydrates: 45g (1.59 oz), Protein: 7g (0.25 oz), Fat: 18g (0.63 oz), Sodium: 800mg.
Pro Tips
• For a silky smooth and elegant soup, use an immersion blender to purée it directly in the pot. For an even richer finish, stir in a splash of heavy cream or coconut milk before serving.
• Don’t discard the tomato soaking water or the browned bits in the roasting pan! This is where a huge amount of concentrated flavor lies. Deglazing the pan is a crucial step.
• Make it a heartier meal by adding 1 cup (240 ml) of cooked cannellini beans, a handful of small pasta, or some leftover roasted vegetables during the last 10 minutes of simmering.
• The quality of your vegetable stock will significantly impact the final taste. Use a rich, flavorful homemade or store-bought stock for the best results.
FAQ
Q: Can I make this tomato soup vegan
A: Absolutely! This recipe is easily made vegan. Simply substitute the honey with an equal amount of maple syrup or agave nectar. For a creamy finish, use the pro-tip suggestion of stirring in a splash of full-fat coconut milk instead of heavy cream for a rich, dairy-free option.
Q: How can I add more protein to this vegetarian soup
A: To make this a more filling and protein-rich meal, stir in one cup of cooked cannellini beans or chickpeas during the last 10 minutes of simmering. Serving it with a side of crusty whole-grain bread or a plant-based grilled cheese sandwich also adds a satisfying protein boost.
Q: How should I store leftover roasted tomato soup
A: This soup stores beautifully and its flavor even deepens overnight. Let it cool completely, then store it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Thaw it in the fridge overnight before reheating gently on the stovetop.
Q: What kind of vegetable stock is best for this recipe
A: Using a high-quality, flavorful vegetable stock is key to a delicious soup. Look for a low-sodium version so you can control the saltiness yourself. A stock with a deep, savory flavor from ingredients like mushrooms, carrots, and celery will best complement the rich roasted tomatoes.
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- New World Vegetarian Chili
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Rustic Roasted Tomato Soup from Pantry Staples
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Place the dried tomatoes in a heatproof bowl and cover them with 2 cups (480 ml) of boiling water to rehydrate.
- Drain the canned tomatoes, reserving all their liquid for later. Halve the tomatoes and arrange them in a shallow roasting pan.
- Drizzle with 2 tablespoons (30 ml / 1 fl oz) of olive oil and sprinkle with fresh thyme, if using.
- Roast for about 30 minutes, turning once or twice, until they look a bit dried and are lightly browned at the edges.
- Once the canned tomatoes are roasted, drain the rehydrated dried tomatoes, but save their soaking liquid!
- Pour this flavorful liquid into the hot roasting pan and use a wooden spoon to scrape up all the delicious browned bits from the bottom. Roughly chop the rehydrated dried tomatoes and add them to the pan.
- In a large pot or Dutch oven, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium-high heat.
- Add the minced garlic and cook for about a minute until fragrant.
- Add the diced carrot and sliced onion, cooking for another 3 minutes until they begin to soften.
- Season with salt and pepper, then stir in the honey until it melts.
- Pour in the reserved liquid from the canned tomatoes.
- Continue to stir and cook for about 5 minutes, allowing the liquid to reduce and darken, concentrating the flavor.
- Stir in the vegetable stock and the entire contents of your roasting pan.
- Bring the soup to a boil, then reduce the heat to a gentle simmer.
- Cover and cook for about 30 minutes, or until all the vegetables are perfectly tender and the flavors have melded beautifully.
- Garnish with fresh parsley and serve hot.
- Don't discard the tomato soaking water or the browned bits in the roasting pan! This is where a huge amount of concentrated flavor lies. Deglazing the pan is a crucial step.
