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Rustic Roasted Tomato Soup from Pantry Staples – vegetarian recipe
Stav Kogan

Rustic Roasted Tomato Soup from Pantry Staples

A rich and hearty tomato soup made from pantry staples like canned and sun-dried tomatoes. Roasting intensifies the flavor for a deep, soul-soothing meal perfect for winter.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

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 (30 ml / 1 fl oz) honey
  • 1 quart / 4 cups (960 ml) vegetable stock or water
  • 1/4 cup (960 ml) chopped fresh parsley, for garnish
  • 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.
  • 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.

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Place the dried tomatoes in a heatproof bowl and cover them with 2 cups (480 ml) of boiling water to rehydrate.
  3. Drain the canned tomatoes, reserving all their liquid for later. Halve the tomatoes and arrange them in a shallow roasting pan.
  4. Drizzle with 2 tablespoons (30 ml / 1 fl oz) of olive oil and sprinkle with fresh thyme, if using.
  5. Roast for about 30 minutes, turning once or twice, until they look a bit dried and are lightly browned at the edges.
  6. Once the canned tomatoes are roasted, drain the rehydrated dried tomatoes, but save their soaking liquid!
  7. 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.
  8. In a large pot or Dutch oven, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium-high heat.
  9. Add the minced garlic and cook for about a minute until fragrant.
  10. Add the diced carrot and sliced onion, cooking for another 3 minutes until they begin to soften.
  11. Season with salt and pepper, then stir in the honey until it melts.
  12. Pour in the reserved liquid from the canned tomatoes.
  13. Continue to stir and cook for about 5 minutes, allowing the liquid to reduce and darken, concentrating the flavor.
  14. Stir in the vegetable stock and the entire contents of your roasting pan.
  15. Bring the soup to a boil, then reduce the heat to a gentle simmer.
  16. Cover and cook for about 30 minutes, or until all the vegetables are perfectly tender and the flavors have melded beautifully.
  17. Garnish with fresh parsley and serve hot.
  18. 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.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 7gFat: 18g

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