| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 28-ounce can whole tomatoes
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 shallot or 1/2 onion, roughly chopped
- 1/2 cup overripe cherry tomatoes, optional
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 2 sprigs fresh thyme, optional
- 1/4 cup sherry wine
- 1/4 cup heavy cream
- 1 to 2 tablespoons sherry vinegar, optional
Instructions
- Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper.
- Strain the canned tomatoes from their juice and reserve the juice. Put the canned tomatoes on the prepared sheet tray, add the carrots, celery, shallots and cherry tomatoes if using and drizzle with the olive oil. Season generously with salt and pepper and top with the thyme sprigs if using.
- Roast the vegetables for 1 hour. Add the sherry wine and roast for another 5 minutes to “deglaze” the pan and allow the alcohol flavor to dissipate. Let cool slightly.
- Discard the thyme stems if using, then transfer the roasted vegetables to a blender and blend until smooth. Thin out the soup with the reserved tomato juice as needed. Season with salt and pepper. Add the cream and blend until combined. If desired, add 1 to 2 tablespoons sherry vinegar to bump up the acid flavor. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 250 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 783 mg |
Reviews
This was delicious! Roasting the veggies makes all the difference in the depth of flavor. The grill cheese “croutons” were a fun twist! We will double the recipe next time because it was so tasty we had no leftovers.
Loved this recipe and that you could use what was in your fridge/pantry to make it. The grilled cheese croutons made this soup extra special! Thanks a Jeff.
I didn’t have any canned tomatoes but I had a bunch of grape tomatoes that were looking a little sad so I just threw those on a sheet pan to roast with the other veggies. I didn’t have any sherry either but even without it, the soup was great! I was a little skeptical about the tomato skins but my Ninja blender did a great job. So easy—from the oven to the blender to the bowl. Perfect with a grilled cheese sandwich using some homemade sourdough. Quarantine cooking!
Incredibly flavorful soup! I will definitely be making this again!
Jeff was right, this is the best and easiest tomato soup I have ever had in my life!
I have spent a lot of years (my entire life) thinking I didn’t like tomato soup but this was delicious. Great with a gooey grilled cheese.
Super easy and delicious
I loved this and will be making again. I pretty much had everything on hand. I didn’t use celery or sherry.
Easy and delicious. I used basil and thyme. No sherry and sherry vinegar, so I used Chardonnay and a little Balsamic.
This was so good! Added about a half of a head of garlic I had leftover to the roasting pan, didn’t have canned whole tomatoes so just used all fresh. Will be adding this to my rotation throughout the summer!