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Tomatoes are amazing in just about everything, but one of my favorites is a good tomato soup. And since it’s the beginning of soup season, and also the time when you see pumpkin everything, I thought I’d try a tomato pumpkin soup.
It starts with roasting the tomatoes at high heat until they are blistered and full of flavor. Then you’ll cook them up with some onions, garlic, and spices, and instead of cream, add some pumpkin puree. It adds sweetness and body, without the heaviness of cream.
I like to top my soup with something crunchy, like croutons, and then maybe a little cheese. Then serve it up with some crusty bread, and you’ve got a comforting fall meal that is easy, delicious, and guilt-free.
Roasted Tomato Pumpkin Soup
This velvety tomato soup has a secret fall ingredient — pumpkin! Perfectly creamy and smooth, it's comforting and delicious.
Ingredients
- 4 pounds plum tomatoes halved
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground fennel
- 1/2 cup pumpkin puree from a can is fine
- 4-5 cups veggie broth
- Sea salt and fresh ground pepper to taste
Toppings
- Croutons
- Cheese
- Chopped herbs
- Bacon bits
Instructions
- Preheat oven to 450 degrees F. Lay the tomatoes on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes, until tender and soft.
- Heat the butter over medium heat in a heavy pot. Add the onions and cook until soft and translucent. Add the garlic and seasonings and cook for another minute.
- Add the pumpkin, stir and add the broth. Bring to a simmer and simmer for 10 minutes.
- Puree until smooth using either and immersion blender or regular blender.
- Transfer to bowls and top with your favorite toppings.
Tried this recipe?Let us know how it was!
