Roasted Tomato Soup
Greetings food adventurers! We are still in the middle of the garden bounty season which means it’s time for roasted tomato soup. We can find a bowl of this lovely late-summer perfection in the Emerald Grove (aka Druid Grove). You know those druids are out in gardens singing to tomato plants all summer.
We can help the druids with harvesting tomatoes. Head out to their gardens on a cool morning and take a deep breath of the fresh air scented with tomato plants. Do some pruning and weeding, and the bright tomatoes are slightly warmed by the sun when we get to picking them. Friendly bees buzz around, looking for more flowers to pollinate. Garden spiders have decorated with beautiful orb webs, and they tuck themselves under leaves to stay out of the way while we harvest. They will continue protecting the plants when we are done. The druids grow several varieties of tomato; any kind will work for this soup, or a mix of whatever is ripe today. Smaller tomatoes take less time to roast, so keep an eye on them in the oven.
A version of this can be found in cookbooks in Baldur’s Gate called Dippin’ Soup. This version is also excellent for dipping bread or sandwiches in. If you are lucky enough to have an abundance of tomatoes, this soup freezes well, so use a big pot and make extra.
Inspired by Baldur’s Gate 3.
Roasted Tomato Soup
Special Equipment
- Immersion blender
- Baking Tray / Cookie Sheet with sides
- Large heavy-bottomed soup pot
Ingredients
- 2 ½ lbs fresh tomatoes mix of any kinds
- 1 head garlic top sliced off
- 1 medium sweet onion
- ½ cup olive oil or avocado oil
- Salt (amount will vary depending on your stock)
- 4 cups veggie or chicken stock
- 1 bay leaf
- 2 tsp dried basil
- 1 tsp dred oregano
- ½ tsp dried savory
- ½ tsp dried thyme
- ¼ tsp garlic powder
- ½ tsp sugar optional
- ¾ cup heavy cream optional
Instructions
- Preheat oven to 435 degrees F.
- Peel the onion and cut off the top and bottom. Cut into wedges (eighths). Set aside.
- Wash, core and cut the tomatoes into halves. Cut very large tomatoes into quarters. Cherry tomatoes or other small tomatoes can be left whole.
- Scoop the seeds out of the tomatoes and discard or save for planting (the seeds are bitter and don’t blend well).
- Spread the tomatoes, garlic and onions onto a baking tray. Skin side up or down doesn’t matter. Drizzle with oil and season with salt. Roast for 20 to 30 minutes. (Smaller tomatoes take less time; keep an eye on them to prevent burning)
- Remove roasted tomatoes, garlic and onion from the oven. Let rest until they are cool enough to touch. Peel the tomatoes (the peels should slip off easily) and the garlic.
- Transfer tomatoes, 4 or 5 cloves of the roasted garlic, onions, and pan juices to a large soup pot. (Save the extra roasted garlic for other uses)
- Add the chicken stock, bay leaf, and herbs. Bring to a boil.
- Reduce heat and simmer for 15 to 20 minutes.
- REMOVE THE BAY LEAF and stir in the sugar if desired; it’s to cut the acidity so it may not be needed depending on your tomatoes.
- Use an immersion blender to puree the soup until smooth. Return soup to low heat and add cream, if desired.
