Roasted Tomato Soup

Simple and easily made with standard pantry ingredients, this roasted tomato soup was a perfect accompaniment to the wonderful Beau’s bread, Cape Vessy and Blue Gouda grilled cheese sandwiches I whipped up.


1 28 oz can of Italian tomatoes

1/2 tbsp of flour

2 tbsp of balsamic vinegar

2 tbsp of butter

1 medium yellow onion chopped

1 tbsp of salt

1/2 cup of chicken broth

2 tbsp of olive oil


  1. preheat the oven to 400 degrees F.
  2. drain tomatoes through a strainer and keep the juices.  place the tomatoes in a baking pan an drizzle with olive oil.  place pan in oven and remove when edges of tomatoes begin to caramelize/blacken
  3. meanwhile, heat butter in pot over medium hot heat until butter begins to foam.
  4. add chopped onions and cook until they soften.
  5. add balsamic vinegar and scrap off the brown bits on the bottom of the pot.
  6. add flour, tomato juices and balsamic vinegar. bring to a boil and simmer for 10 minutes.
  7. add roasted tomatoes and chicken broth, bringing to a boil and simmering for another 20 minutes
  8. the original recipe calls for pureeing, but I like my soup a bit chunky so I just crushed the tomatoes with my soup spoon while it was simmer
  9. continue to simmer until the desired thickness is reached.
  10. divide the soup into bowls an drizzle with some black truffle oil (this really brought out the tart taste of the balsamic)

a rich and hearty tomato soup for these cold winter days!



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