I can eat tomato soup year round. I find it so satisfying and comforting. I love this recipe of mine, because you can eat it in so many different way: as a hot soup with garlic bread, as a cold soup the next day, you can even use it as a pasta sauce. What I love most of all to do with this left-over soup is to make it into a tomato rasam, by adding a few Indian spices, curry leaves and mustard seeds. For this very reason I always make a very large batch of this soup.
Rasam is a delicious south Indian tomato soup, that is tangy and sour and can be eaten with steamed rice. Generally, Rasam is a very thin soup. However, when I have left-over of roasted tomato soup – which is always, because I deliberately make SO much 😉 , I will convert it into a Rasam to be eaten with rice the next day. As you can see from this photo, I season a tbsp of mustard seeds in hot ghee, once the seeds burst (keep the lid on while it bursts), I will add some cumin seeds, grated fresh ginger, dry curry leaves, a few dried spicy hot chilies, a pinch of turmeric powder, give it a good toss, so the spices are cooked well in hot ghee. I then pour in the left over thick tomato soup. Once heated throughly, I add tamarind paste to get that tangy and sour taste, distinct to Rasam. Eaten over steamed rice is so delicious and brings back childhood memories.
I did get carried away and wrote a recipe in a recipe…but now that you have the rasam recipe as well, give it a try, if you make this roasted tomato soup. I will do a blog post on Rasam in the near future.
Anyways, going back to home made tomato soup. Once you try this simple recipe with simple ingredients, you will never ever go back to buying canned tomato soup. This is vegan/vegetarian and gluten free with immense flavour and taste. Roasting the veggies and then blending in the Vitamix till it is nice and creamy, makes this soup so delicious. Six ingredients, as you can see in the picture below. That’s all you need.
If you don’t have a high powered blender like the Vitamix, then use the blender you have at home. However, if it is not high powered like the Vitamix blender you might want to remove the skin of the tomatoes and bell peppers. I love my Vitamix blender, because it makes the soup creamy just by blending it, I don’t add cream or any other ingredients, other than what you see in the picture above.
I have owned a Vitamix blender from 2008, using it almost every time I cook or prepare food in the kitchen. I love it so much that I took it to two other countries I’ve lived in after 2008. I still use the very same blender, till to date.
Please know that I am not sponsored by Vitamix, I simply love this machine and what it has allowed me to do in the kitchen for my family and I over the last 14 years.
This year – April 2022 – is when I upgraded to another Vitamix machine, not because my 14 year old machine has stopped working. Rather because I wanted a food processor made by Vitamix and needed a new base to go with the food processor. Because my old Vitamix base was not compatible with the food processor that was launched late in 2020.
I will write up an honest review and post a few videos on every thing to do with Vitamix and its products. As I said, I am not sponsored or endorsed by Vitamix. I will be completely honest stating the pros and cons of every machine I have used and have tried and tested over the last 14 years.
Getting back to the roasted tomato soup. Watch the video below and make this soup. You will most certainly love this soup. This I guarantee 🙂
Vitamix Tomato Soup Recipe: How to make roasted tomato soup
- 1 dozen ripe tomatoes (I used tomatoes on the vine)
- 2 red bell pepper (large ones)
- 2 shallots (medium size)
- 1 head garlic (whole knob)
- 2 tbsp olive oil (extra virgin and cold pressed is best, as you are using it raw)
- 1.5 tsp sea salt
- 2 tbsp parsley or basil (fresh herbs are better)
- Wash your tomatoes and bell peppers. Place in a baking dish, along with your shallots and garlic, sprinkle 1 tbsp olive oil and a little salt over the veggies
- Roast in a pre-heated oven at 400 degrees fahrenheit for 20 minutes
- Remove from oven, wait till it cools slightly (till you can handle veggies with fingers) and the remove skin of roasted garlc, shallots and seeds from the red peppers
- Pop all this into a Vitamix blender, including all the delicious baking juice that has oozed out of the tomatoes and bell peppers and blend on low then high for 30 to 60 seconds.
- Turn down the blender to variable 3 (speed 3) and pour in 1 tbsp olive oil and blend on high again
- Pour into soup bowl, sprinkle fresh herbs such as basil or parsley, some freshly ground pepper if you like and enjoy with garlic bread or on its own