I’ve learned so much from watching Giada De Laurentiis’ cook, and this recipe is inspired by some of hers. Orzo with Smokey Tomato Vinaigrette is one of my favorite side dishes in spring and summer, and Giada’s soup recipes have been a staple on our dinner table for years. I have combined elements of both in this creamy Roasted Tomato Soup. The umami flavors are simply out of this world, and it is hard to stop eating it.

Though this can be made in a pot on the stove, I love the sweet aromas and flavors conjured from charring the vegetables in the oven. Using chickpeas adds a thickness and creaminess to the texture of this soup. The sweetness of carrots, red onion and honey, is balanced by balsamic vinegar, the secret ingredient that takes this soup over the top with umami flavor. The taste is too good to be true when you dip into it with a grilled cheese sandwich! 

Ingredients for Roasted Tomato Soup:

• Tomatoes: I used tomatoes on the vine, but any kind will do. The larger the tomato, the longer you’ll need to roast them. 
• Red Onion: Red onion infuses this soup with a light sweetness that matches the honey.
• Carrots: No need to peel these two, just make sure they are well scrubbed. These will help balance the acidity of the tomatoes without being overly sweet.
• Chickpeas: A can of chickpeas will add a creamy texture (in lieu of cream itself), while also adding a dose of protein often missing in tomato soup.
• Chicken Broth: Don’t skimp on the flavor by using a stock cube (which are mainly filled with sodium). 
• Balsamic Vinegar: Due to the intense sweet and sour flavor of balsamic vinegar, not a lot is needed. 
• Olive oil: Use equal parts olive oil and vinegar.
• Honey: The sweet and smokey flavor of honey highlights the sweet elements of this soup, (onion and carrots), while standing up to the savory taste of the tomatoes and vinegar.
• Basil: Sweet fresh basil is the perfect complement to savory tomatoes.
• Salt and Pepper: Sprinkle salt over the vegetables before roasting, but don’t forget to add more at the end when blending the ingredients together.

How to Make Roasted Tomato Soup:

Roast Vegetables:  Layer the tomatoes in a 9x13 casserole dish together with the roughly chopped carrots and onions. Drizzle with olive oil and sprinkle salt to taste over the tops of the veggies. Roast at 400 degrees Fahrenheit for an hour, or until the tomatoes are softened and lightly charred. I use an oven thermometer to read the temperature of the oven. Each oven varies slightly, and this method has helped me achieve more consistent results.

Working in batches: Carefully spoon some of the vegetables into a blender, no more than 2 cups at a time. Place the next 7 ingredients bit by bit into the blender together with the vegetables, never filling the blender more than 3 cups at time.

Blend Gradually: Blend the soup starting on low, and speeding up gradually so that a very smooth texture is formed. 

Pour: Pour what’s blended into a large pot and repeat this process of adding ingredients, blending and pouring until you’ve worked your way through all the ingredients.

Heat: Gently heat the soup over medium to low heat until warmed through.

Serve: Ladle the soup into bowls and top with a sprig of basil or pesto. For extra creaminess, add a dollop of cream. Serve with a grilled cheese sandwich for dipping in the soup.

What to serve with Creamy Roasted Tomato Soup:

• Grilled cheese paninis are delicious with tomato soup, but a simple slice of toast or fresh crusty bread with butter will do.
• Pesto or sprigs of basil
• Parmesan Cheese Croutons 
• Crispy Bacon - crumbled or left whole to dip in the tomato soup, this is a decadent side that will truly make a meal out of this recipe.
• Caesar Salad

Ingredient Substitutions: 

• If you don’t have balsamic vinegar on hand, apple cider vinegar will work just as well.
• Northern beans or Cannellini beans can be used in place of Chickpeas.
• Roma or Grape tomatoes can also be used in place of tomatoes on the vine.
• Chicken stock can be used in place of chicken broth.

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