The Sippin' Chef - Late-Summer Roasted Tomato Soup - Keenan Winery
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The Sippin’ Chef: Late-Summer Roasted Tomato Soup

This easy and delicious late-summer spicy roasted tomato soup will help you step into fall – just don’t forget to pair it with your favorite Keenan Red! (We recommend the Cabernet Sauvignon… but it’s the chef’s choice!)

Image Late-Summer Roasted Tomato Soup

Ingredients

  • ¼ cup of extra-virgin olive oil

  • 4 lbs fresh, very ripe tomatoes, sliced about 1” thick 

  • ½ cup sour cream

  • 3 ½ tbsps heavy cream

  • 2 tbsps basil, finely chopped

  • 2 tbsps parsley, finely chopped

  • 1 small yellow onion, diced

  • 5 cloves of garlic, minced

  • ½ tsp crushed red pepper flakes 

  • 1 cup vegetable stock 

  • Optional: roasted pumpkin seeds

Steps

  1. Preheat your oven to 450° F.

  2. Line 2 baking sheets with aluminum foil and grease with olive oil. Spread tomato slices in a single layer on the sheets. Drizzle with olive oil and season with salt and pepper. 

  3. Roast on the top rack for about 35-40 minutes, flipping the tomatoes halfway through. The edges should be a bit charred, the juices bubbling. Remove from the oven.

  4. In a medium bowl, add the sour and heavy cream. Whisk and add a pinch of salt. Fold in the herbs, then store in the fridge.

  5. Using tongs, remove and discard the tomato skins. 

  6. Heat ¼ cup olive oil in a large pot over medium-high heat. Add the onions and cook until they’re slightly brown, stirring regularly. Add the garlic and crushed red pepper flakes, sauteing until fragrant. 

  7. Slowly add in the tomatoes – be sure to get all the juices too! Add a cup of vegetable stock. Simmer for about 10 minutes, stirring as you go to break up the tomatoes. 

  8. Remove from heat and carefully pour into a blender (or you can use a handheld mixer). Purée until smooth. 

  9. Pour back into the large pot and carefully stir in 1 tbsp of heavy cream. 

  10. When ready to serve, place a dollop of the pre-prepared cold cream mixture on top. You can sprinkle a few pumpkin seeds on top for an extra crunch!

This late-season roasted tomato soup recipe serves four and makes use of those late-season ! On its own or with a glass of Cabernet Sauvignon, this dish is a hit! (P.S. It’d go great with this Grilled Cheese Recipe!)

As always, if you try one of our recipes, we’d love to hear from you! Write us, drop us a line, comment something on our socials. 

Happy cooking, sippin’ chefs!

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