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Roasted Tomato Soup with Sweet Onion

The week of Thanksgiving and a few days after we were far too busy doing things like hanging out with family, watching movies, eating Dad’s popcorn, playing in the leaves on Grandpa’s (my dad’s) property in Missouri, and riding “4th Wheelers,” as Logan calls them, for things such as food blogging. I think there might even be a picture of me and Eric on the 4 Wheeler somewhere, but that picture didn’t end up on my camera. Oops!


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Not that I don’t love cooking and blogging about it. That’s what goodLife {eats} is all about. But sometimes it’s nice to put these hobbies aside and just enjoy the moments that life has to offer. I certainly enjoyed the gorgeous scenery at my dad’s house and being away from it all.

That doesn’t mean I had any kind of break from the kitchen. But I wasn’t asking for one either! I made yummy sandwiches piled with meats and cheeses with my dad before Eric and the rest of the company arrived.

I cooked up a whole Thanksgiving feast at my dad’s, which I am happy to report everyone enjoyed. I found a new recipe for green bean casserole that even won over the green bean casserole skeptics (me included).

Dad made his famous “Dad’s Big Breakfast” the morning after Thanksgiving. Going with tradition, he browned the sausage a bit too much. Of course he meant to do that! (Love you Dad!) We gorged on fancy cheeses and crackers for dinner one night after some fun shopping in town.

I made Sausage Jambalaya after everyone else but our little family left. Despite the lack of food blogging, so much of our fun family visit revolved around food and being in the kitchen. And eating.

I had every intention of jumping right back in after we returned, but I should have known that life has a way of changing my plans. Instead, I was busy rewashing our clean clothes I had so carefully packed before our trip home thanks to the downpour during our plane change in Dallas, getting kids back into a routine, and putting up Christmas decorations inside and out. (I’ll try not to mention my disinterest in putting away the mountainous pile of laundry I’ve done since we’ve been back from our trip. Maybe I’ll get it done tomorrow). In any case, here’s a little something I have had saved “just in case.” I think the past week qualifies for a “just in case” usage.

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Roasted Tomato Soup with Sweet Onion

Roasted Tomato Soup with Sweet Onion

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

No need to buy canned soup - when you select high-quality canned tomatoes and roast them in the oven, you can make an easy roasted tomato soup with onion. Perfect for those chilly fall days.

Ingredients

For the Soup:

  • 1 Tbsp olive oil
  • 1 sweet onion, chopped
  • 1/2 cup dry white wine
  • 3 cups chicken broth (or vegetable broth)
  • Roasted Tomatoes, recipe follows
  • salt and ground pepper, to taste
  • 1/4 cup half and half
  • 2 Tbsp fresh parsley, chopped
  • sourdough toast, for serving

For the Tomatoes:

  • 3 lbs stewed tomatoes (canned)
  • 1 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 1 garlic cloves, minced
  • 1 shallot, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried basil

Instructions

For the tomatoes:

  1. Preheat oven to 325 degrees F. Place the tomatoes on a baking sheet. Mix the oil and remaining ingredients and spoon it over the tomatoes. Bake until the tomatoes are soft and wrinkled, about 1 hour.

For the soup:

  1. Heat oil in a large saucepan over medium-high heat. Add onion and cook stirring often and reducing heat as needed to prevent scorching, until onion is soft and translucent, about 8 minutes. Add white wine to pan and increase the heat to high; boil until the liquid is evaporated, 2-3 minutes.
  2. Add broth and the tomatoes, scraping up any browned bits from the bottom of the pan used to roast the tomatoes and bring to a simmer.
  3. In a blender or food processor, puree the soup, in batches if necessary, until smooth. Taste and season with salt and pepper. Stir in the half and half. Ladle soup into bowls, garnish with parsley, and serve with toasted sourdough.

Notes

Adapted from Eat Well

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 197Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 6mgSodium 1243mgCarbohydrates 29gFiber 4gSugar 14gProtein 5g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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lexee

Sunday 15th of May 2011

this looks delish - i am making it tonight!

were the tomatoes supposed to be fresh, not canned? the original recipe from eating well calls for fresh... if they are supposed to be canned (and already stewed), do i still need to cook them in the oven for an hour with all the spices above? and if so, should i drain the juice from the can or add it on the baking pan?

thanks for your help!

Katie

Monday 16th of May 2011

I'm sure you can use fresh, however at the time I made this I used canned...for whatever reason I can't remember. I still cooked them in the oven as directed in the recipe. Yes, drain off the juice. :) Hope that helps!

Sara

Thursday 17th of December 2009

i appreciate a good soup recipe. This looks so lovely!

Jake

Wednesday 9th of December 2009

Great recipe, thanks!

Sandy

Wednesday 9th of December 2009

I roast tomatoes every summer and freeze. Perfect for tomato soup - so rich and tasty!

Amy

Wednesday 9th of December 2009

Oh, that looks so yummy!! I agree with Ben, it is god to take a break away sometimes. I need to do this soon :) So glad you enjoyed your trip and are back safe & sound, Katie!!