Slow-Roasted Tomato Soup ♥

Wondering what to make with those tomatoes you've been roasting? Look no further because this is a superb way to invest those deep, dusky tomatoes.

Whole Food, Fresh & Casual. Just Slow-Roasted Tomatoes + Zucchini & Pantry Ingredients! A Summer Classic. Not Just Easy, Summer Easy. Budget Friendly. Weeknight Easy, Weekend Special. Low Fat. Weight Watchers Friendly. Vegetarian & Easily Converted to Vegan. Naturally Gluten Free.

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Way back in the early years of A Veggie Venture, circa 2005 and 2006, I made it my personal mission to persuade everyone within pixel distance to slowly roast tomatoes at low temperature for a long, long while, I'm talking hours. Every year, I'd ask with increasing temerity ...

Are you roasting tomatoes?
Are you roasting tomatoes?
ARE YOU ROASTING TOMATOES?
Well. Are you?! LOL. Yeah, I was into it.

But once you turn pounds of tomatoes into a few cups of rich, meaty almost-sweet tomato confections, what then? A Veggie Venture to the rescue.

Check the Tomatoes Recipes for the special section of Slow-Roasted Tomatoes, different ways to roast tomatoes plus the real gold, what to make once you have slow-roasted tomatoes.

Like salsa (oh my) and pasta sauce (swoon) and here, tomato soup.

My reaction after the first bite? Then and again now? WOW. What a soup. It's completely worth the investment of tomatoes and time. And temerity.

COMPLIMENTS!
"... it was wonderful." ~ Dotty

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SLOW-ROASTED TOMATO SOUP

Hands-on time: 10 minutes
Time to table: 25 minutes
About 4 cups

1 tablespoon butter (or olive oil for a vegan soup)
1 small onion, diced small (about 130g)
4 cloves garlic, minced
1 tablespoon sugar, optional but recommended
1 medium zucchini, grated (212g)
3 cups hot water
2 cups (about 350g) slow-roasted tomatoes, either Roasted Roma Tomatoes or Slow-Roasted Tomatoes
Salt (be generous) & pepper to taste
Extra pieces of slow-roasted tomato, optional, for garnish

In a large saucepan, melt the butter until sizzly. Stir in the onion, garlic and sugar; let sauté, stirring occasionally, just until the onion turns soft. Stir in the grated zucchini and let sauté, stirring occasionally, just until the zucchini turns soft. Stir in the water and bring to a boil. Stir in the slow-roasted tomatoes and bring back to a boil. Season with salt and pepper, then let simmer for about 10 minutes, stirring occasionally and adjusting the heat to avoid a hard boil and burning.

If you like, purée the soup with an immersion blender. Alternatively, transfer about the soup to a blender and process only 1 or 2 cups at a time. CAUTION! Processing hot liquids in a blender or food processor can spew hot liquid everywhere. To prevent big messes and bad burns, please review How to Safely Purée Soups & Other Hot Liquids in a Blender.

Transfer to individual bowls, top with a piece of Slow-Roasted Tomato. Serve and savor!

MAKE-AHEAD Make the soup up to a day ahead of time but it's wonderful straight off the stove.

VARIATIONS For a creamy tomato soup, stir in some half 'n' half or cream; bring back to temperature but do not allow to boil.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.aveggieventure.com/2006/08/slow-roasted-tomato-soup.html .

NUTRITION INFORMATION Sorry, due to technical issues during a laptop conversion, nutrition info and Weight Watchers points will be added again later.

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More Favorite Tomato Soup Recipes

~ Tomato Bisque ~
~ Two-Can Ten-Minute Homemade Tomato Soup ~
~ Rustic Tomato Basil Soup ~
~ more tomato soup recipes ~
from A Veggie Venture

~ Summer's Tomato Soup ~
~ Winter Tomato Soup ~
~ Cantaloupe-Tomato Gazpacho ~
from Kitchen Parade, my food column

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Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous Asparagus-to-Zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables where recipes range from seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

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