Roasted Tomato Soup Day

12 years ago

Today is the day I finally have enough tomatoes to make the Roasted Tomato soup we just love!
My husband will not eat fresh tomatoes but will eat this soup. We freeze the soup without the cream for later use. I forgot to add the carrots, so mine wont have the same flavor. Have plenty of carrots in the garden, forgot to dig. Next time. Plenty more tomatoes on the vine-very slow to ripen!

Thanks Katie C for the recipe! Notice the soup may also be canned.

Here is a link and the recipe which was posted by Annie
----------------------------------------------------
Here is my favorite, from KatieC:

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.

Annie

Here is a link that might be useful: Canned tomato soup

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Comments (6)

triciae
12 years ago
Oh, I love roasted tomato soup. My recipe is basically the same as yours. Always make 3-4 batches and freeze it for during the winter although it's usually gone by New Year's. My favorite way to eat it is with a bit of grated Granny Smith apple and crumbled bacon floating on top and 1/2 of grilled cheese sandwich. Darn near perfect meal!

/tricia
jude31
12 years ago
We just had the roasted tomato garlic soup for dinner on Saturday after a big lunch. Had cheese toast with it. Tricia, I never thought to top it with grated apple but the bacon...yeah,,,,what's not good with bacon?lol. You always have such good suggestions/ideas!
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seysonn's question reflects a fundamental misunderstanding of pressure canning. The goal of pressure canning is to achieve a specific temperature, not a specific pressure, within the canner for a specific time period (which has been tested for the specific food being canned) In pressure canning, the goal temperature is higher than 212 F, the boiling point of water at sea level, in order to kill botulinum spores among other baddies. The boiling point of water at higher altitude is already reduced due to the decreased atmospheric pressure. Thus, the water in the canner will boil at a lower temperature at elevation, and though the canner is full of steam and pressurized to a specific psi (or close to that psi of a canner at sea level), the temperature inside the canner will be lower at elevation if the same canning wieght is used at altitude and at sea level. As it is temperature, not a given pressure, that has been tested to ensure canning safety, the canner at elevation must achieve the same internal temperature for the same time period as the canner at sea level for a given recipe to be safe. The only way to to raise the temperature of the steam inside the canner at elevation is to increase the pressure inside the canner to compensate for the decreased atmospheric pressure at altitude. Thus, the need to have the larger weights at altitude. In this way, the temperature inside a canner at sea level and at altitude will be equivalent, enabling the use of the same recipes and time requirements at sea level and at elevation. Here is a link that might be useful: Understanding boiling point at altitude
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I did find an old copy of Katie's recipe in my files for a processing time of 70 minutes for quarts (here's the recipe I have for comparison and in case someone can't find it by searching): Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Preserving Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste (do not include when canning!) Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Drizzle with a little balsamic vinegar if desired. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. - - - - - - - - - - - - - - - - - - - NOTES : To can: Do not include cream when canning. Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft.
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Very different recipes. You can't generalize from one recipe to another even if they appear to be for similar things - like soup. Each recipe is evaluated independently. For example, Katie's roasted soup has much less tomatoes, no sugar which can bind up free water, olive oil, chicken broth which also contains fats, and MUCH more garlic which is ranked very high on the botulism source list. Different ingredients mean different pH and different density so different processing requirements. Dave
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I'm glad you posted it here. Funny, but I never thought of roasting canned tomatoes, but now that I think about it, maybe roasting would take away some of that 'tinny' taste they have. I'm going to give it a try.
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trudy_gw
Original Author
12 years ago
Thanks Tricia for the crumbled bacon idea. Of course to my husband everything is much better topped with bacon. That is just what we did last night. Roasted Garlic Tomato soup with bacon crumbles and toast. Now cheese toast would of been even better.
Thanks jude 31 for another idea!
Jasdip
12 years ago
Every year I buy a bushel of Roma tomatoes. Making roasted soup is a given, along with spaghetti sauces, all for the freezer.

I use Ina's recipe for the soup, I don't have it here but it's probably similar to yours. I know it takes a lot of tomatoes, chicken broth and basil. Crumbled bacon sounds good!
KatieC
12 years ago
haha, I saw this post and thought, "Oooo...a roasted tomato soup recipe. You're very welcome, Trudy. It's a non-recipe, really...all to taste.

That recipe is the first one I posted where I forgot to add: *Do not can it with the cream!*

mmmm...bacon.
sleevendog (5a NY 6aNYC NL CA)
12 years ago
Great recipe. I made similar last night for a lobster bisque. Used a homemade fish stock in place of the chicken stock. Topped with scrunchions and toasted slices of focaccia as a crouton.
Scrunchions are small diced pork fatback cracklings. Cooked like bacon until the fat is rendered out. Soft and crunchy. A Newfoundland tradition. It comes already cut into little cubes here. We rarely eat it but delish in small amounts. Like bacon.
No need for salt in the soup base.

I have so many beautiful tomatoes! I'll definitely try this recipe and freeze some. Thanks for posting. Adding cream or yogurt when re-heating is a good idea as the tomato soup base can be used for other dishes as well.

Roasted Tomato Soup Day

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triciae

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Roasted Tomato Soup Day

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triciae

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