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Sunday, January 24, 2010

Last-of-the-Tomatoes Roasted Tomato Soup

I’ve had five Roma tomatoes sitting in a paper bag on my kitchen counter for a couple months now. When I ripped out my tomato plants, I took the green tomatoes still on the vine and put them in the bag to ripen. Since I don’t like to eat raw tomatoes in any way, shape, or form, I wasn’t sure what I was going to do with them.

Then a couple weeks ago I had a bowl of roasted tomato soup at a restaurant and liked it so much that I decided to try making it. I used this recipe from Creative Loafing, but used fresh basil instead of bay leaves to season it. I had to add about a pound and a half of store-bought Romas to my home-grown ones, and the recipe calls for a can of crushed roasted tomatoes as well. If I were making this in the summer or fall when I had more home-grown tomatoes, I would probably leave out the canned ones since they wouldn’t be necessary to boost the flavor. If I were making this recipe again, I would also cut down a bit on the amount of red onion—maybe just one small one instead of two.

But all in all, I was pleased with the way the soup turned out and it was definitely easy to make. With some french bread on the side, it makes a great meal for a winter’s night.


JP said...

sounds delicious, and I only wish I could buy tomatoes like that in the store!

Nate @ House of Annie said...

Ah, memories of Summer.

Why don't you like raw tomatoes? Not even in a caprese salad?

Since you are using homegrown tomatoes, would you like to enter this post in our Grow Your Own roundup this month? Full details at

Christine said...

Nice! Something garden-related to do during all this rain. Must have made the house smell fabulous!

lisa said...

Delicious idea!

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