roasted tomato soup with homemade oyster crackers.

i’m going to keep this post short and sweet, because i’m feeling pretty awful.

as much as i love the onset of autumn, i totally forgot that i always seem to get sick around this time of  year. as soon as the weather turns lovely and slightly cool, i’m stuck indoors with a monstrous case of the sniffles.

it’s cruel and unusual punishment. i want to be frolicking outside, not curled up on the couch with a box of tissues and a plethora of cold medicine.

i know, i’m a little bitter. sorry. it’s totally the grumpy sickness talking.

when i get sick, i instantly crave soup. it’s warming and comforting, like a delicious edible hug.

thankfully, i had the keen culinary foresight to make a big batch of roasted tomato soup a few days before i started sneezing. maybe i’m psychic!

…or not.

so anyway. roasted tomato soup is so simple to make! roasting tomatoes is a wonderful way to concentrate their flavor. it’s a great way to bring out the best in tomatoes when they’re not in the peak of their season!

i also made some oyster crackers from scratch. i’m kind of obsessed with those teeny tiny little crackers, but sometimes i’m too lazy to go to the store. it happens, right? plus, when you make things from scratch, you know exactly what’s going into your food. that’s a nice feeling.

i feel like people have this misconception that homemade crackers are really difficult to make. totally not true, friends. they’re honestly one of the easiest things to make ever! no kneading, no rising, no proofing. make a dough, roll it out, cut out shapes, and bake. the end!

roasted tomato soup with homemade oyster crackers: perfection. simple, sweet comforting perfection. i just had a bowl, and i’m feeling a little better already.

i’m telling you, from-scratch soup is the best medicine ever! besides laughter. and love. and well, actual medicine.

make some soup! and some crackers while you’re at it. soup makes for a wonderfully easy yet hearty dinner, and it tastes great whether you’re under the weather or fit as a fiddle.

keep your fingers crossed that i stop being sick soon, because i’ll be heading to Nashville this Thursday for Food Blog Forum! i can’t wait to see wonderful friends, meet internet friends and make new friends! yay friends! exclamation point!

okay, i think this cold medicine is making me delirious.

so in closing, soup and crackers are perfect and delicious and wonderful. the end.

roasted tomato soup with homemade oyster crackers

Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 1 hour

the tomato soup recipe can easily be doubled, and it freezes really well!

Ingredients:

for the roasted tomato soup

1 pound plum tomatoes, cut into 1/2" rounds
2 tablespoons good-quality olive oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 teaspoons granulated sugar
2 tablespoons unsalted butter
1 medium vidalia onion, finely diced
3 cloves garlic, finely minced
1 tablespoon fresh thyme, leaves stripped from the stems
1 tablespoon flat leaf parsley, minced
1/4 cup white wine (chardonnay, riesling, pinot grigio...any kind you like will do!)
2 teaspoons tomato paste
2 cups chicken stock (use vegetable stock if making a vegetarian version)
2-3 tablespoons cream, depending on your taste

for the oyster crackers

1 1/2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 1/2 tablespoons herb butter, diced, very cold (use unsalted butter if you can't find herb butter)
1 teaspoon active dry yeast
1 tablespoon cold water
1/4 cup plus 2 tablespoons whole milk

Directions:

for the roasted tomato soup

preheat the oven to 400 degrees F.

arrange the sliced tomatoes in a single layer on a large baking sheet.

drizzle the olive oil over the tomatoes, and sprinkle the salt, black pepper and granulated sugar over top.

roast the tomatoes for 35-45 minutes, checking and flipping every 15 minutes until tomatoes are burnished, slightly shriveled and caramelized.

remove from the oven and scrape tomatoes and as much of the liquid from the baking sheet into a medium bowl. set aside.

in a medium dutch oven or soup pot, melt the butter over medium heat.

when the butter is melted, add the diced onion and salt and pepper to taste. allow to cook for 2-3 minutes, sweating the onion until it's slightly softened and translucent.

add the garlic, and cook for 30 seconds-1 minute, until garlic is fragrant and slightly softened.

add thyme, parsley and white wine and stir to combine.

allow to cook for 3-5 minutes, stirring occasionally until the white wine has evaporated almost completely. there should only be about 1 or 2 teaspoons remaining.

add the tomato paste, and stir to combine. allow to cook for 1-2 minutes.

add the roasted tomatoes and all the cooking juices and the chicken stock to the soup pot. stir to combine, and turn the heat down to medium-low.

allow to simmer on the stove for 30-40 minutes, stirring occasionally.

transfer the soup to a food processor or blender, or puree using an immersion blender or food mill. i like my soup very smooth, so i puree it very well. if you like your tomato soup a bit chunkier, puree 3/4 of the soup, leaving 1/4 of it chunky.

add the cream to taste; it depends on how light you like your soup! i used about 2 tablespoons of cream.

remove from the heat and serve warm with oyster crackers.

the soup will keep, stored in an airtight container in the fridge for up to 1 week.

if storing in the freezer, cook the soup as directed but omit the cream. the soup will then keep in the freezer for up to a year!

for the oyster crackers

in the bowl of a food processor, combine the flour, sugar, salt and cold cubed butter.

pulse until well-combined. the mixture should look sandy.

dissolve the yeast in the cold water, and add to the food processor.

add the milk, and pulse just until the dough comes together and forms a ball.

allow the dough to rest for 5 minutes in the food processor.

preheat the oven to 400 degrees F.

turn the dough out onto a well-floured surface. roll it out to approximately 1/4" thickness, and cut into desired shapes. you could cut the dough into squares, diamonds, any shape you like, really! i used the bottom of a pastry tip to cut out small round circles, because i like tiny crackers. i rolled and re-cut the dough until it was all gone!

if you're making small round circles, you should end up with about 200 tiny crackers. i would imagine if you're cutting the crackers into 1" squares, you would end up with approximately 30-40 crackers.

arrange the crackers onto a large ungreased baking sheet. they can be fairly close together, so don't worry about leaving room in between them!

bake the crackers at 400 degrees F for 9-12 minutes, checking the crackers every 3 minutes. you'll hear some popping noises in the oven, but don't fret: the crackers are just puffing up!

about halfway through the baking process, shake the baking sheet gently to re-distribute the crackers on the pan so they get evenly browned on either side.

when the crackers are golden brown, they're done! serve immediately with piping hot soup.

the leftover crackers can be stored in an airtight container at room temperature for up to a week.

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17 Responses to “roasted tomato soup with homemade oyster crackers.”

  1. #
    1
    Bev Weidner — October 4, 2011 at 2:16 pm

    I have been CRAVING roasted tomato soup for some time now. You’ve sealed the deal, my friend.

  2. #
    2
    jessica lynn — October 4, 2011 at 2:21 pm

    I seriously can’t wait to make this! I’ve been looking for a great tomato soup (from scratch) and I think this is it. I hope you feel better soon!!

  3. #
    3
    Mrs. Measurement — October 4, 2011 at 2:27 pm

    This sounds like exactly what I need right now. I’m totally with you, the weather turned amazing and I woke up this morning with a sore throat and throbbing ear. Soup is the only thing that makes me feel better.

  4. #
    4
    Erin — October 4, 2011 at 3:22 pm

    Your oyster crackers are perfect! I’ve been meaning to make a soup now that the temperatures are cooling down.

  5. #
    5
    Anna — October 4, 2011 at 6:41 pm

    Wonderful! Tomato soup will help you feel better, really. I remember the tomato soup my grandma used to cook up for me everytime I am down with the flu. It comes with the medicine right beside the soup bowl, but I have always thought it was the soup that worked its way to clear my nostrils. Thanks for sharing your soup recipe!

  6. #
    6
    Rachel — October 4, 2011 at 7:21 pm

    I hope you feel better! With homemade soup to fortify you I’m sure it will be no time before you’re ready for the Food Blog Forum.
    I got really into roasting tomatoes this summer so I’d love to give them a try in soup!

  7. #
    7
    Rachel @ Bakerita — October 5, 2011 at 1:27 am

    The things I would do for this soup right now…!
    I’m feeling under the weather, but I doubt anyone in my dorm is up for making soup at 10:30 on a Tuesday! Haha.
    I’ll definitely be making this as the winter progresses though. It looks too good!

  8. #
    8
    Nutmeg Nanny — October 5, 2011 at 10:27 am

    Hope you’re feeling better! When the weather turns I deal with the same thing. A big bowl of this soup would surly perk anyone up :) I love the homemade oyster crackers as well…delicious!

  9. #
    9
    Twigs+Loaves — October 5, 2011 at 12:15 pm

    Thank you~ I am going to make these tonight!

  10. #
    10
    Katie from Katie's Cucina — October 5, 2011 at 1:44 pm

    THis looks wonderful! Only you would make your oyster crackers when your sick! Crazy girl! :)

  11. #
    11
    Heidi / foodiecrush magazine — October 7, 2011 at 2:02 am

    The soup looks dee-vine, but those crackers are what I’m crushing on.

  12. #
    12
    Rachel — October 8, 2011 at 9:01 pm

    Just found your blog and I could not be happier that I did! I already am loving all your recipes and writing style!

  13. #
    13
    Dee — October 9, 2011 at 12:45 am

    stop it! You’re making me hungry with these delectable photos! :)

  14. #
    14
    Robin — November 5, 2011 at 5:29 pm

    I’ve got a freezer full of bags of roasted tomatoes from our Summer garden. I’ll have to try your soup, it sounds wonderful! ALSO, I wonder if you could pile the oyster cracker dough into a cookie press and do them that way? Hmmmm. I would have to see how stiff the dough is. I can fill a whole cookie sheet of cookie press cookies at Holiday time pretty quickly. It might be worth trying!

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