9/2/14

Freezer Meal : Roasted Tomato Soup

This freezer friendly soup recipe will warm you heart and soul on a chilly fall day.

Last year, at the end of the summer season I had an abundance of tomatoes still on the vine. Just as the plants were at their end, I picked all the green ones, brought them indoors to ripen, and made this batch of Tomato Soup with those last of summer tomatoes!


The recipe comes from Taste of Home (K. Lerdahl's recipe)  and is hands down the yummiest tomato soup ever! It's worth making a batch of this, for yourself, or to take pints of to a sick friend or family member. Just pair it with a grilled cheese sandwich, and let the healing begin!

Jan's Tip: Don't freak out when you see the amount of garlic in the recipe! Slow roasting it, mellows the flavor out a lot, and sweetens it. Believe me, its not too much!

 I do not like spicy food, but did add in a 1/4 tsp. of the red pepper flakes. It was perfect! I could taste just barely a hint of the pepper flavor, and would call it my secret ingredient! Just a touch of flavor, without being in anyway spicy at all, just added another depth to the flavor!

Printable Copy

Ingredients:
15 tomatoes (approx. 5 lbs)
1/4 cup plus 2 Tablespoons Olive or Canola oil divided.
8 garlic cloves minced
1 large onion chopped
2 cups water
1 tsp. salt.
Optional : 1/4-1/2 tsp. crushed red pepper flakes
1/2 cup heavy whipping cream.

Directions:
Preheat oven to 400°
Cut tomatoes into quarters.
Scoop seeds out and trim the top stem portion



Place tomatoes on a greased baking sheet.
mince garlic
Combine 1/4 cup oil and minced garlic and drizzle over tomatoes.
Toss tomatoes lightly in the garlic/oil mixture.
Roast tomatoes in oven for 15-20 min.
Remove and discard skins
In large pot over med. heat sauté onions in the remaining 2 tablespoons of oil till tender.
Add in the  roasted tomatoes and garlic, water, salt and the optional red pepper flakes
Bring mixture to a boil, then reduce heat and simmer covered for 30 minutes.
Cool slightly.
Blend: In small batches in a blender or in the pan with an immersion blender, process soup till it is smooth and desired consistency.
Stir in cream.
Transfer soup to freezer containers.
Freeze up to 3 months.


To Reheat Frozen Soup: Thaw in refrigerator overnight. PLace in large saucepan. Heat through till warm. (Or if you're like me, microwave it in a microwave safe container, cause I never remember to pull it out the night before!)


3 comments:

  1. Hi Jan,
    Thank you for sharing this recipe; planning on trying this with some tomatoes from the garden. I typically freeze my soup in bags, but noticed that you have yours in a mason jar. Do you freeze in mason jars?

    ReplyDelete
    Replies
    1. Claudine, I actually freeze in both bags, and mason jars for several reasons. Sometimes if a can didn't seal during a canning batch, I'll freeze it rather than reprocess it. I also will use Mason Jars on a few batches of my soups so that I can grab one and give it to a sick friend or coworker, it just looks yummier in a mason jar (and maybe more comforting too?) so I like to have one or two on hand for that reason, but for most of my freezing I use freezer containers or bags. Thanks for stopping by!
      Jan

      Delete
  2. I love fall and all fall recipes! :-) Thanks so much for linking up with "Try a New Recipe Tuesday." Hope you can join us again this week. http://our4kiddos.blogspot.com/2014/09/try-new-recipe-tuesday-september-16.html

    ReplyDelete

I'd love to hear from you!

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