Tomato soup is a favorite lunch around here. There are undoubtedly zillions of ways to make it and everyone has a favorite. Roasted Tomato Soup is my favorite. It’s easy, doesn’t take hours of cooking down to get thick, and most importantly, it’s super tasty. I don’t have an exact recipe to share but I do have a general process that you can easily duplicate and change up for your personal tastes.
I don’t worry about type (paste, slicers, etc.) of tomatoes, they all get roasted. If I’m doing multiple sheets and size of tomatoes, I try to group small tomatoes on one sheet and large tomatoes on another, this way I can pull the smaller tomatoes out before the larger ones are finished roasting.
After you’ve made the soup you have a few options:
- You could serve immediately with a little added milk or cream, if you like.
- You could freeze it.
- You could can it. Because of the onions and green peppers in my recipe, I pressure can quarts at 15 pounds of pressure (for my elevation) for 40 minutes.
The canned or frozen soup is delicious reheated (again add milk or cream when reheating if so desired) and makes a great packed lunch with some homemade crackers or bread.
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