Tomato Soup

I have an abundance of last August's tomatoes stored in my parents' basement freezer. They're all organic heirloom varieties, with a lot of love and hard work put in, and were delicious plucked off the vine. So I decided to make some soup with a recipe from Minimalist Baker. 

Everything was going well until step 5. I mistakenly put ALL of the soup into the blender, and since it was hot it expanded when I flipped the switch. It burst through the top, burning my arm, and covering every surface in the kitchen (sorry mom). So for future reference... 1 cup or so at a time in there. 


  • 6 ripe, vine ripened tomatoes
  • 6 cloves garlic
  • 1 large yellow onion
  • 2 red peppers
  • 2 Tbsp extra virgin olive oil
  • 2 cans of peeled, whole tomatoes
  • 1/2 cup tomato paste
  • sea salt and black pepper
  • Pinch of dried herbs (can be sage, basil, oregano, etc)
  • 2 cups low-sodium veggie broth
  • 1 cup plain almond milk


  1. Preheat oven to 350 degrees.
  2. Cut tomatoes and onions into wedges
  3. Place all of the veggies, including garlic, on a baking sheet. Drizzle with olive oil, a generous pinch of sea salt and black pepper and toss. Roast for 40-45 minutes, or until the veggies are tender, lightly browned and close to half their original size. Remove from oven and set aside.
  4. In a large pot over medium to medium-high heat, add veggie broth, tomato paste, the slightly-drained vine-ripened tomatoes and the roasted veggies. Add another pinch of salt and pepper, stir and bring to a low boil.
  5. Reduce heat and simmer for 10 minutes. Then use a food processor or blender to puree your soup (leave some whole veggies if you prefer more texture).
  6. Return to pot and add milk
  7. Cook for 5-10 minutes more on medium to medium-low heat and serve warm.

I topped mine with creamy cheddar from Looking Glass Creamery and dipped in Farm and Sparrow's heirloom grit bread. Delicious, but still deciding if the clean-up was worth it. 

FoodAmelia FletcherComment