Redemption Tomato Soup

Posted by on Aug 7, 2013 in Soup | 6 comments

Redemption Tomato Soup

When I was a child I hated tomato soup; pairing it with the iconic grilled cheese sandwich did not entice me to enjoy stagnant pale red glop.

I have memories of being forced to eat it out of a greenish blue Tupperware bowl at my aunt’s Formica table.  I refused; so I sat while the rest of my cousins went out to play.  The dog wandered into the kitchen and slid under the silver legged table like dogs do.  Just as quickly, and in a brilliant move I fed the dog the mess.

Of course, I was discovered—and penalized by a longer stay at the table—alone.

In some surreal childhood dimension--I felt victorious.










I remembered the story yesterday when I gathered cherry tomatoes to make soup in my Vita-Mix.

(MP suggests we grill an extra ear of corn for salad 0r--soup)?









A pound and a half of cherry tomatoes, shallots, and garlic roasted with olive oil, salt, and pepper.  See the garlic tucked for cover?









While the tomatoes roast; cut the corn from the cob.











Save a few tomatoes for garnish with fresh leaves of basil.









The shallot will caramelize; the garlic will become soft and pliable.  The tomatoes wrinkle and nearly burst.











Slide the tomatoes and shallots with the juices' off the foil into the blender; squeeze the garlic from the cloves and give it a big whirl.  The advantage of the Vita-Mix is it moves so quickly it also heats the soup!









Adjust the seasonings.

Stir in the corn.  Garnish with sliced tomatoes, goat cheese, basil, a drizzle of fruity olive oil and Balsamic vinegar.

Cozy up… pure and luscious roasted tomato soup!

Roasted Tomato Soup with Grilled Corn, Basil, and Goat Cheese.

Roasted Tomato Soup with Grilled Corn, Basil, and Goat Cheese


  • 1 1/2 pounds cherry tomatoes
  • 4-5 small shallots, peeled
  • 4 cloves garlic, left whole
  • 1 cup chicken stock
  • Salt and pepper to taste
  • Corn cut from one ear of grilled corn
  • Fresh basil
  • Goat cheese
  • Balsamic vinegar


  1. Heat the oven to 425 degrees F. set aside a few tomatoes for garnish.
  2. Place the remaining tomatoes and shallot on a foil lined baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Tuck the garlic-- drizzled with a few drops of oil under an edge of foil.
  3. Roast vegetables in the oven for about 20 minutes or until the shallots begin to caramelize and the tomatoes become soft and wrinkled.
  4. Place the roasted tomatoes, shallots, along with garlic pulp and chicken stock, into a blender; puree. Return soup to a saucepan to heat. Adjust seasonings and stir in corn.
  5. Cut the reserved cherry tomatoes in half.
  6. Serve warm, garnished with goat cheese, halved cherry tomatoes, basil and a drizzle of oil (if desired) and balsamic vinegar.
  7. Serves 2
  8. © Copyright 2013 Peggy Barrett Lunde
  9. All Rights Reserved




  1. 8-7-2013

    Oh, my, YOUR tomato soup wouldn’t have gone to the dog! I love soup and that looks delicious. (Not much would have appealed to me in one of those Tupperware bowls; it makes me sad to think of little Peggy having to sit alone while the cousins played.)

  2. 8-7-2013

    Wow, does this sound delicious! Unlike you, I loved tomato soup as a child and nothing has changed as I have aged. One of my favorites and I will have to try this recipe. Thanks Peggy!!

  3. 8-7-2013

    Tomato soup is one of my favorites…and your soup sounds and looks delicious!

  4. 8-7-2013

    I really liked Tomato Soup too. My friends mom would put Fideo in hers and I would sneak it out of the pot at her house1! This looks and sounds incredible. I can’t wait to try it.

  5. 8-8-2013

    Sounds wonderful, Peggy! I can’t wait to try this!

  6. 8-20-2013

    I can tomato soup with split pea and I am sitting at that table for hours!! Which I did anyway because food and I had a hate-hate relationship. Food and split pea soup and I have since kissed and made up.


  1. On Track with Lycopene | cococooks... - […] two summers ago, I created a roasted tomato soup from an abundance of cherry […]
  2. Segue to Provence | cococooks... - […] Roasted Tomato Soup with Cold Grilled Sockeye Salmon, Green Bean Salad with Gingered Garlic Vinaigrette, Fresh Figs, and Eggs.…

Leave a Reply

Your email address will not be published. Required fields are marked *