Fresh Tomato Soup in 30 Minutes

Saturday morning and the sun is shining. One of my favourite things to do is head to St. Lawrence Market for some fresh veggies. It’s 7:35 and already the humidity says it feels like 33 Celsius. Oh boy, going to be a toasty one.

So! I’m opting to stay inside and enjoy the AC for a bit. Got myself some deliciously fresh Ontario-grown heirloom tomatoes. Just love the mix of colours – green, yellow, orange, red.


At home, chop the (washed) field tomatoes into large chunks. Add them to your pint of heirloom tomatoes and toss in olive oil.

Preheat your oven to 400 degrees. Next, add a few cloves of fresh garlic. No need to chop, just toss ’em in. I like to include a bit of chopped (big chunks) of red onion into my mixture.

Lay it all out on a baking sheet. Sprinkle some cracked black peppercorns over top, and into the pre-heated oven they go. Roast for about 15-20 min.

While it’s roasting away, pour a 1/4 cup of balsamic vinegar into a small pan and reduce on medium over the stove for 5-10min.

Take your tomatoes out, pour a few tablespoons of the balsamic reduction over top, and place the baking sheet back into the oven for 5 minutes.

It will come out looking (and smelling) just divine.

Little sampler!

This amount of tomatoes can be split into two batches to puree. Blend it all up and ready to serve – still hot!

If you want to splurge and fancy it up a bit, garnish your bowl of soup with a little drop of cream, drizzle some of your balsamic reduction, and top with a basil leaf.

Voila! 30 minutes and healthy, tomato soup is served!


One thought on “Fresh Tomato Soup in 30 Minutes

  1. Pingback: Menu: Homemade Tomato Soup.. | Snaps and Stuff

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