Turn your surplus of tomatoes into a rich, creamy soup! If your garden tomatoes are producing like gangbusters, you’ll likely need to find ways to preserve them. Don’t let fresh tomatoes go to waste. Roast them and create a delicious soup.
Roasted Tomato Soup can be made ahead of time and then frozen for up to three months. You’ll be able to enjoy your summer tomatoes well into fall. And what’s better than a hot bowl of tomato soup on a cold autumn afternoon?
Roasting the tomatoes first provides a richness of flavor that is unmatched by canned soups. Garnish with fresh basil before serving and you’re in for a real treat!
Unlike some tomato soups that are thin and runny, this one is thick and creamy. The secret? A Russet potato! Yes, that’s a right — a potato is blended right into this soup to give it a velvety smooth texture.
How To Freeze Tomato Soup
Before you freeze tomato soup, let it cool completely. Once it is cool, transfer the soup into a freezer-safe zip-top bag. The easiest way to do this is to place the bag in a bowl and roll the top of the bag over the edges of the bowl. Then, ladle the soup into the bag.
Once your soup is in the bag, remove any excess air and zip it shut. Place the bag in the freezer. Do not stack bags until they are frozen solid.
Thaw the soup out in the refrigerator overnight before reheating. Reheat in a medium-sized pot over low-medium heat, stirring occasionally. Garnish and serve warm.
Looking for other tomato recipes? Give these a try too!
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