I always wonder why people don’t make soup more often. Soups are inexpensive to make, it feeds a lot of people, and can be very healthy! I came up with this recipe on a whim, because I didn’t have much food around my house, and I was in a rush to make something for dinner. I usually have a pint of tomatoes around that I will roast and add to salads, pastas, anything really. I wondered if I could use them to make a tomato soup instead! Surprisingly enough, by simply pureeing the roasted tomatoes with some veggies stock makes a very bright, rich, and healthy soup.
Roasting tomatoes brings out their natural sweetness, while also creating a nice, slightly smokey, char flavor. Tossing the tomatoes with dried Herbs de Provence before they go in the oven to roast, is key! The Herbs de Provence has a perfect mix of herbs, including rosemary, fennel, thyme, tarragon, dill, oregano, chervil, marjoram, and (my favorite) lavender. Everything about this herb blend is wonderful, because it has deep herbaceous flavors like the basil and thyme, and is rounded out with slightly sweet floral flavors like the fennel and lavender. If you don’t have this in your pantry, you can use whatever dried herbs you like, but it is worth having around. You will be surprised how much you use it, on anything from chicken, to fish, to beef stew!
This simple recipe is a healthy recipe that will make everyone happy. It is rich and filling, while also being light, AND it is vegan friendly. There are a number of ways to change up this recipe to make it your own, but this is a great foundation to start with!
Tips for The Easiest Tomato Soup Ever:
*Don’t let the tomatoes get overly charred. This could create a tough skin, so roast them till they are softened and maybe a few of them are starting to char.
*Cut the tomatoes before roasting, otherwise they can pop oven in the oven and create a huge mess.
*If you don’t have Herbs de Provence, use whatever dried herbs you like.
*Place a towel over the blender, and hold with one hand, when blending the soup. You need to be very careful when working with such hot ingredients, and the last thing you want is for the hot soup to explode out of the blender!
- 1 pint small tomatoes; preferably heirloom, if you can find them
- ½ heaping teaspoon Herb de Provence; or any dried herbs you like
- olive oil
- salt and pepper
- 2 cups vegetable stock
- Fresh herbs for topping; optional; I like using fresh basil or parsley
- *Preheat the oven to 400 degrees
- *Cut the tomatoes in half and place them on a baking sheet lined with aluminum foil
- *Drizzle with olive oil, and sprinkle with the Herb de Provence and salt; toss until evenly coated
- *Spread the tomatoes out on the sheet so that they are not crowed
- *Roast for 20 minutes, or until the tomatoes have softened
- *Pour the 2 cups of veggie stock into a pot to warm
- *Pour the roasted tomatoes into the pot with the veggie stock and cook for a few minutes
- *CAREFULLY pour the hot mixture into a blender
- *Place the lid on the blender, and cover with a towel
- *Holding the top of the covered blender with your hand, turn on the blender and process the mixture until very smooth
- *Pour the mixture back into the pot and simmer for about 10-15 minutes
- *I like to sprinkle fresh herbs over the hot soup for an extra touch of freshness