I’ve been playing around with this recipe for 2 years now. Like so many of my recipes this time of year, it started out of panic. There were buckets of tomatoes in my kitchen and no plan on how to use them. Do you know what happens to buckets of tomatoes? Yes? Then you know I needed to use them up, fast!
I don’t have a lot of time for complicated recipes and I really, just wanted to use up this tomato bounty. I wanted something that I can eat now and later, and freeze if needed. This soup fits that bill perfectly. You can make a huge batch, eat some now and easily freeze it for later.
The Tomatoes– I have use a mix of every tomato ever for this soup. For this particular batch I used 2:1 yellow to red. The yellow tomatoes are pretty sweet, not too juicy and smaller so I only had to slice them in half. Large, heirloom and grape or cherry varieties also work great.
The Peppers I used Aji Cristal Chili Peppers, they are medium hot, about the size of a jalapeno, and a tad spicier. The guy at the farmer’s market said of the ones he sells he would eat these and jalapeno raw. So he’s crazy. These worked great, but any medium hot pepper would be a great substitution. Go to your farmer’s market and tell them what you are trying to do, they will help you pick!
Chopping– Keep most items about the same size. The exception is the onions, which you can leave bigger.
Blending – I used my favorite blender, the Stick Blender. That is a link to what I have. If you make a lot of soups, I highly recommend it. This is a big batch of soup, it will take a bit of time to blend it all, no matter what you do. You can also use a regular blender instead of the stick blender, like I do. It’s just a matter of filling up the blender in batches, and making sure to slightly vent the top since you will be blending something hot.
The Cream – totally optional, plan to leave it out and add to taste later if you are freezing the soup.
Final detail– you can easily scale this recipe up or down as needed.
- 15 pounds tomatoes
- 2 yellow onions
- 4 peppers – Aji Cristal Chili Pepper variety
- 3 cups broth- a great opportunity to get more healing bone broth into you daily diet!
- 4 tablespoons cooking fat, I used saved bacon fat
- 4 tablespoons salt
- 1 cup heavy cream, or canned full fat coconut milk, optional
- Optional- bacon crumbles, mozzarella, olive oil
- Wash all your veggies as needed.
- Cut your tomatoes into pieces. Most of mine we roma sized, so I cut them in half. For large tomatoes cut down into quarters.
- Cut the peppers in half and remove the seeds. Cut into small horizontal strips.
- Chop the onion into large pieces, around the same size as the tomatoes.
- Arrange all the veggies on 2 or more roasting pans. Don’t over-fill as they will fill with juices and drip all over your oven. Do as I say, not as I do 🙂
- Salt your veggies with half the salt, 2 tablespoons
- Split up the cooking fat between all your pans. I just put a scoop of fat here and there on top of the veggies.
- Put the pans in your cold oven. Set it to 400 degrees.
- Set your timer for 1 hour. Check halfway through to make sure nothing is TOO roasted. I did not need to stir mine.
- Remove the pans from the oven. The top layer should be crispy and there will be a lot of juice.
- Let the veggies cool a bit and start to transfer to your tupperware. I used a taller and skinnier tupperware for storage, as that is easier to blend with my hand blender.
- Add the broth and cream as desired and the other 2 tablespoons of salt. Blend until you reach desired consistency
- If blending in a regular blender, blend the veggies as needed with broth. Mix the puree with remaining broth and cream before storing.
- Garnish with a drizzle of olive oil, bacon or cheese, for an extra filling dose of healthy fats.
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Serving Size:1/8th of the recipe
Amount Per Serving: Calories: 278 Total Fat: 19g Carbohydrates: 15g Protein: 7g
I sincerely hope you enjoy this roasted tomato soup recipe. It’s super simple, and delicious!
P.S. I love serving this soup with my gluten free cornbread!
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