Easy Creamy Roasted Tomato Soup

I have decided that there is absolutely so way to mess up the classic tomato and cheese combo. I’ve been racking my brain for hours (okay really just a few seconds) but still absolutely nothing comes to mind in where tomato and cheese could don’t pair well together. While you may be thinking of pizza or pasta, the most classic pairing I’m dreaming of is tomato soup and a grilled cheese sandwich. I honestly don’t think anyone could argue a homier, yummier, more comforting duo than this.

So after an entire week being stuck in bed with an awful sickness and not much of an appetite, you can only guess what first real food I just had to have. Still on the mend, I didn’t go for the full soup and sandwich lunch special, no bowl of tomato soup is complete without at least a bite of bread and cheese. So I topped this creamy goodness with a toasted crostini with cheese, and I. Will. Tell. You. When the bread soaks up the soup and you get a bite of it in the soup with the crispy cheese, there aren’t even words to describe just how amazing it is all together.

As most of the recipes I make, it makes a lot of soup. So this is perfect for a crowd, or to freeze for later. I know I can sleep well tonight knowing that I have two quarts of this liquid gold waiting for me in my freezer for finals week when I know I’m not gonna have it in me to cook but I’ll need to fuel my body with deliciousness.

Easy Creamy Roasted Tomato Soup

The only tomato soup recipe you'll ever need. This is a huge batch, and its freezer friendly, so feel free to adjust proportions accordingly to what you need
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Soup
Cuisine: American, Italian
Keyword: Creamy, Dairy, Freezer Friendly, Kosher, Soup, Tomato, Tomato Soup
Servings: 3 quarts
Calories: 1kcal

Ingredients

  • 7 Large Tomatos Halved
  • 1 Head Garlic Halved
  • 2 tbsp Olive oil
  • 1 Large Yellow Onion Diced
  • 1/2 stick Butter
  • 2 sprig Thyme Just the leaves
  • 1 6 oz can Tomato Paste
  • 12 cups Vegetable Stock
  • 1/2 stick Butter
  • 1 tsp sugar
  • Kosher Salt to taste
  • Heavy Cream
  • Basil for garnish

Instructions

  • Place tomatoes and garlic on a sheet pan, drizzle olive oil and sprinkle kosher salt on top, then roast on 400F for 30 min
  • 15 minutes before the tomatoes are done, melt the butter in a large pot, add onions and sprinkle kosher salt. Begin to soften the onions on medium heat, once translucent, add thyme leaves, lower flame to medium low and cover the pot allowing the onion to caramelize
  • Remove tomatoes and garlic from the oven, remove garlic peel and discard, and add everything to the pot. Stir in tomato paste Allow to simmer together for about 10 minutes until tomatoes have mostly broken down
  • Pour in vegetable stock, add other half stick of butter, sugar, and raise heat and bring to a boil, then lower flame and let simmer on medium-low for 40 minutes.
  • Blend well with an immersion blender or in a stand blender (this step will be easier if the soup is allowed to cool for a bit first, but its not necessary)
  • Pour and stir in heavy cream slowly until desired creaminess is reached (start with half cup and go from there, READ RECIPE NOTE!!) and add salt to taste, simmer for another 10 minutes and serve hot! 

Notes

Only Stir in heavy cream right before serving, if freezing then do not add heavy cream before freezing or saving. When reheating, add in the heavy cream and serve. 
Best served with bread and melted cheese on top, or a grilled cheese sandwich, for ultimate yumminess 

Aloo Gobi Latkes with Tomato Chutney

Happy Chanuka!! Change up your holiday usual this year with these insanely flavorful Aloo Gobi Latkes with Tomato Chutney! Aloo Gobi is a traditional Indian dish made up of potato, cauliflower, onion, and Indian spices. When I visit home in Seattle, my first stop on the way to and from the airport is always our kosher Indian restaurant and Aloo Gobi is my all time favorite thing to get there. When thinking about how I wanted to make Chanuka special this year, this flavor combo immediately came to mind. In one bite when all the flavors come together, you’re transported to another world! Happy Holidays to all!

Aloo Gobi Latkes with Tomato Chutney

Spice up your Chanuka this year with these Indian inspired latkes! 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Indian, Jewish, Kosher
Keyword: Aloo Gobi, Latke
Servings: 12 Latkes
Calories: 1kcal

Ingredients

Aloo Gobi Latkes

  • 5 Russet Potatos Peeled and Shredded in a medium bowl
  • 1/2 Yellow Onion Sliced large
  • 3 cups Small Cauliflower florets yes you want the whole florets, not riced!!
  • 1 tsp cumin
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper or to taste
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 2 tsp salt
  • 1 tbs crushed ginger or 1 tsp ginger paste
  • 3 cloves crushed garlic
  • 3 eggs
  • 1/2 cup flour

Tomato Chutney

  • 2 cups chopped tomato
  • 1 tbs chopped cilantro
  • 2 cloves crushed garlic
  • 1 tsp crushed ginger
  • 1/2 tsp chili powder
  • salt to taste

Instructions

Latkes

  • Heat 3 tbs oil in pan, and add spices except salt, heat until fragrant, add ginger and garlic. Add onion and sauté until they begin to soften, 5 min, then add the cauliflower, and sauté until soft, 7 min. 
  • Add sauté mixture into bowl with potato, add eggs, salt, and flour and mix well. 
  • Fry 1/2 cup scoops of the mixture in pan, with pre-heated frying oil of choice, until each side is golden brown, about 2-3 min on each side. 

Tomato Chutney

  • Simmer all ingredients together in a small sauce pan until tomatoes have broken down slightly and a thick sauce forms, about 5 min.
  • Spread chutney on top of latkes and serve!

Notes

While these latkes, or any latkes, are best made fresh, they can be made ahead and refrigerated or frozen over night and reheated in an oven uncovered to keep crispy exterior