Roasted Tomato Soup – French Inspired

Tomato Soup, but make it French?

I am a French cuisine gal through and through, and this tomato soup is no exception. Inspired by the elegance and simplicity of French cooking, this soup brings bold, rich flavors to the table while staying wholesome and satisfying. It’s made with fresh, nutrient-dense ingredients that make it as nourishing as it is delicious. Whether enjoyed as a cozy meal on its own or paired with crusty bread or grilled cheese, this tomato soup is a hearty dish that embodies the charm and comfort of classic French cuisine.

Soup for holidays?!

I don’t care what anyone says, soups are a holiday food. Especial when they are from France or French inspired! This tomato soup is a Holiday staple now in our home and I know it will be in yours too.
Next on this list will be one of my FAVORITE dishes. So stay tuned for that!!!

With all that to stay, let’s move on to my links and where you can find me (more below).

I am now an Amazon affiliate so want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!

The first stop is always IG. IG is my stomping grounds, I am there most often to talk on my stories and respond to DMs and comments. So, if you ever want to get in touch with me, my DMs are a great place to go!

Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!

The final spot, where big things are happening… YouTube. I am starting long form content on there and will be doing tutorials on cooking in the New Year. Super excited about this and would love to see you over there.

Why Tomato Soup?

Tomato soup has been on my mind for a long time. I had never made tomato soup before this and always been intrigued by the process of making it from scratch.

Growing up we had tomato soup all the time, from the can. My home would cut it with water then with milk and make grilled cheese on home pride pride with sharp cheddar. This is a good memory for me.

[Also random side bar, as kid if I ate too many tomatoes I would get rashes behind my needs and in the inside of my elbows! My little brother and I always had this happen.]

Although my childhood memories look a lot different then how I will feed my children, they fill me with joy and nostalgia. So in this recipe I am combining my new love for French cuisine and my old love for tomato soup from a can and nostalgia.

What You May Need for this recipe:

• Immersion Blender or High Speed Blender – This recipe you will need something that will blend up this soup! 🙂
• Parmesan Rind – I think this is integral to the soup but you can skip it if you don’t have one. It just wont be as cheesy/creamy.
• Quality Olive Oil – Guy’s, this is a must. Don’t skimp. A lot of olive oils in the store are cut with seed oils. Which cause inflammation and gut imbalance. This this the Olive Oil I use. It is 100% Greek olive oil. You don’t have to buy this one, just promise you will do your research and get a good olive oil!
• Unbleached Parchment Paper – This is another sneaky unhealthy thing in our kitchens. Make sure you get a quality one.

Health Benefits in This Recipe:

First I Want to Highlight the Tomatoes –

True be told we don’t digest the skin of tomatoes well so we peel that off in this recipe because the tomatoes are big and its easy to get the skin off, but here are some of the health benefits of tomatoes.

• Rich in Antioxidants: Packed with lycopene, a powerful antioxidant that helps fight free radicals, reduces inflammation, and may lower the risk of certain chronic diseases, including heart disease and cancer.
• Boosts Skin Health: Lycopene and other antioxidants in tomatoes can protect your skin from UV damage and promote a healthy glow.
• Aids Digestion: High in water content and contain fiber, both of which support healthy digestion and prevent constipation.
• Low in Calories, High in Nutrients: With few calories and loads of vitamins like, vitamins K and E and minerals like, folate and potassium.
• Immune Support: Good source of vitamin C.

Parmesan Rind –

Though this would be a good one to talk about.

• Rich in Calcium: High in calcium, which supports strong bones, teeth, and overall skeletal health.
• Packed with Protein: Contain a concentrated amount of protein, essential for muscle repair, energy, and overall cellular function.
• Natural Source of Umami: Loaded with umami compounds, which can enhance the taste of dishes without the need for excess salt, making them a flavorful and heart-friendly choice.
• Low in Lactose: Parmesan rinds are aged for long periods, breaking down most of the lactose. Good to keep in mind for people with lactose sensitivities.
• Contains Beneficial Nutrients: Contain vitamin A and B12, supporting eye health and energy metabolism.
• Zero Waste Cooking: Using the rinds promote sustainability, reducing food waste while adding a depth of flavor to your meals. WIN WIN.
• Gut-Friendly: The rinds are often rich in probiotics due to the fermentation process, which may aid digestion and improve gut health.

The Recipe:

Ingredients:

• 8 Large Organic Tomatoes on the Vine
• 2 Large Carrots – washed and cut in half long ways and then again short ways
• 1 Large Yellow Onion – chopped in 4 large pieces
• 8 Cloves of Garlic
• 8 Tbsp Extra Virgin Olive Oil
• 4-5 Cups of Vegetable Broth – depending on how liquid you want it [Add 2 additional cups of water if you want an even less thick soup]
• 1 Large Parmesan Rind – or two small ones
• 2 Tbsp Honey – start with one, then taste and add a second if it’s still too acidic
• 8 Sprigs of Fresh Thyme
• 1/4 Cup Coconut Milk – or heavy cream
• Salt and Pepper to Taste
• Chopped Fresh Parsley – for garnishing

Method:

1. Pre-heat the oven to 425F/218C.
2. Wash your tomatoes and carrots. Gather the rest of your vegetables.
3. Line a baking sheet with parchment paper. Add whole tomatoes on it followed by your chopped carrots, onions and garlic.

4. Add about 4 Tbsp of quality olive oil to your vegetables. Give it a good toss.
5. Bake your vegetables for 45 minutes. They should be really soft and browning.

6. After 45 minutes pull your vegetables out of the oven. [I pulled mine out after 25 minutes because I was loosing day light and needed photos for the blog, in turned I had to boil mine longer to get them to soften up..]

7. Now you are going to gently pull the skin off the tomatoes and add them to a soup pot. Then add the rest of your vegetables and any juices from the pan.

8. Now you are going to add your 6 cups of vegetable broth. If you want thinner soup you can add 2 cups of water as well.
9. Take your thyme and de-sprig all 8 and them to the soup, as well as your parmesan rind.
10. Bring the mixture to a boil and allow the parmesan rind to get soft, about 15-20 minutes.

11. Once the parmesan rind is soft it’s time to immersion blend. Blend very well until smooth.

12. Now we are going to add out 1/4 cup of coconut milk or heavy cream, followed by the honey.
13. Salt and pepper to taste.

14. Ladle this tomato soup into your favorite bowl. Top with olive oil and fresh parsley.
15. You are done. Enjoy this with a grilled cheese like we did! It is such a great meal.

Questions/Comments?

I hope you enjoyed this soup as much as I did. Inspiration hit after my soup series to make even more soups because of how much everyone loved them. I hope this one lives up to my other soups.

Please comment and let me know how this soup turned out for you! I love to hear your feedback so I can always improve my recipes and grow!

Also if you make this don’t forget to share your creations on Instagram and tag me so I can see your tomato soup!

Thank you so much for being here! I appreciate you all and your support!

Other Recipes you will love:

Italian Meatball Soup – This is my husbands all time favorite soup.
Roasted Pumpkin Soup – This is a really creamy and flavorful soup! A must try
Bone Broth – How about a bone broth recipe to make your soups a bit more nutrient dense?

Coq Au Vin Blanc – A French Recipe

Authentic Italian Penicillin Soup