Campbell’s tomato soup, there, I said it. Of course, that’s what comes to mind whenever we think of tomato soup… But here’s the thing guys, that isn’t the end of the line when it comes to this classic soup! I don’t mean to cast shade on the red and white can, but I feel everyone has collectively agreed that this condensed version just isn’t all that great. Well fear not, because there is an alternative!
While not as easy as opening a can, this recipe is still very doable and won’t require a can opener. Yeah, you read that last part right, NO CANNED TOMATOES! (the pesto is canned, but hey, I’m making progress).
To minimize cleanup, I opted to use my Lodge Dutch Oven
since it can go from the oven to the stovetop without having to dirty another pan. If you don’t already have a Dutch oven, I highly suggest picking one up as they are just as versatile as my trusty cast iron skillet
, and they don’t cost an arm and a leg… Okay, yes, they can if you opt for a Staub
or Le Creuset
, but both of these are just a bit too pricy for my taste. – ha!
Once you have your tomatoes and onion in your Dutch oven be sure to coat generously with olive oil, salt, and pepper. Arrange a few sprigs of thyme (or a lot) around the top and get that baby in the oven and don’t take it out until the tomatoes have a bit of a char on the top, that’s how you know they are perfect!
Now I don’t currently have an immersion blender
, but this would be a wonderful opportunity to use it if you have one. I simply transferred the roasted tomatoes and onions to a blender and used that to puree the mixture, it worked just fine.
I’m saving the recipe for those fantastic grilled cheese sandwiches for a later post (when I can get better pictures) but feel free to check out halfbaked harvest for the recipe. (both recipes originally came from her site)
Tomato Soup from Scratch
December 18, 2017
Category
Uncategorized
It may take longer than opening a can, but it is worth the wait!
Persons
4
Notes
Herbs de Provence can vary from store to store, the one I used has lavender in it and added a nice floral note to the soup, I've seen this spice mix at walmart and other retailers that didn't include lavender in their mix, so it's up to you which one you buy if you choose to include it.
Ingredients
- 6-8 heirloom tomatoes, quartered
- 1 medium sweet onion, quartered
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh thyme leaves
- salt and pepper
- 1 cup whole milk, plus more to thin
- 1/2 cup basil pesto
- 1 tablespoon herbs de provence (optional)
- parmesan, for serving (optional)
Instructions
- Preheat the oven to 425 degrees F.
- In a large Dutch oven, combine the tomatoes, onion, olive oil, thyme, and a generous dusting each of salt and pepper. Sprinkle the Herbs de Provence over the top (if using).
- Place in the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.
- Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if desired.
- To serve: ladle the soup into bowls and top with parmesan and basil. Serve with a grilled cheese on the side.
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