Homemade Roasted Tomato Soup

Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 

Bowl of tomato soup with a piece of toasted sourdough bread on a cutting board

Tomato soup is one of those classic soups that a person starts craving as soon as the leaves start changing and the days get colder. Debbie and I usually have a bunch of tomatoes left from in our gardens around this time so the clear answer for using them is to make tomato soup.

Even if you don’t have garden fresh tomatoes, this homemade version is WAY better than anything you will get in a can and so easy to make. If you love tomato soup then go grab your self some tomatoes and lets do this!

Why We Love Homemade Tomato Soup

  • its so damn easy to make
  • it tastes to much better when its homemade (with love)
  • its a great way to use up any tomatoes in your garden (it freezes great)
  • it tastes so good with a grilled cheese for dipping
  • its a warm and cozy fall dinner
  • its healthy too!

If you have never made tomato soup at home before, you are in for a treat.

Tomatoes cut in half on a baking sheet with thyme, garlic,salt and pepper

Ingredients

You only need a few ingredients for this soup and most of them you will already have on hand.

  • olive oil
  • tomatoes
  • garlic
  • onions
  • carrots
  • herbs: basil and thyme
  • chicken broth (or vegetable broth)
  • heavy cream or coconut cream

TIP: Debbie and I both always have organic better than bullion on hand for those times that you don’t have the broth you need in a box. It’s the next best thing to liquid broth and it comes in:

  • chicken better than bullion
  • vegetable better than bullion
  • beef better than bullion
  • ham better than bullion
  • lobster better than bullion

(This is not sponsored, we just like and use them ALL the time)

Things You Will Need

  • a large soup pot – this Lodge 6qt enameled pot is our fav and is a work horse in our kitchens and very reasonably priced!
  • a roasting pan – this Nordic half sheet is perfect for this
  • an immersion blender or a good blender like a blendtec or vitamix
Pictures showing how to make the tomato soup

How to Make this Homemade Tomato Soup Recipe

How to Roast Tomatoes

Roasting the tomatoes is as simple as slicing them and placing them, the garlic, and thyme on your baking tray. Or you can roast them right in your enameled cast iron pot if that’s what you are using.

Toss the veggies with olive oil, sprinkle with salt and pepper and then roast them at 350 degrees for about 45 mins.

The tomatoes will get nice and jammy and your house will smell amazing!

Make the Rest of the Soup

The rest is even easier!

While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.

Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.

Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.

A bowl of tomato soup with a spoon and a toasted sourdough bread

Common Questions:

What tomatoes are best to use for soup?

The freshest and fully ripe tomatoes are the best. Roma tomatoes are great, after that, look for heirlooms which are usually nice and sweet when they are ripe. Beefsteaks will work nicely too. Don’t choose cherry tomatoes, they have a lot of seeds.

If fresh tomatoes are not available, you can use whole canned tomatoes, but go for the San Marzano ones for the best flavor.

Do you have to roast the tomatoes?

No you don’t, you can just simmer them for an hour, but you will get the best and sweetest flavor if you roast them.

What if my tomatoes are tart?

If your tomatoes are overly tart, you can also add a touch of sugar to your soup. The carrots in this tomato soup recipe are meant to add a touch of sweetness as well so wait until the very end to add any sugar.

If you end up adding sugar, only add a teaspoon at a time!

Can you freeze tomato soup?

Yup, you absolutely can. Just put it into an airtight container or bag and freeze for up to 3 months.

These silicone bags are great for freezing!

dipping a piece of sourdough bread into tomato soup

What to Serve With this Tomato Soup

Here are a couple ideas:

Other Soup Recipes you Might Like

This is Debbie’s recipe and since I have recently sampled several different kinds of tomato soup, I can tell you that this one is where it’s at! Silky and smooth with that intense roasted tomato flavor that could never come from a can.  Slightly sweet and a little earthy = absolutely delicious.

We hope you love it as much as we do!

Print

Roasted Tomato Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 
Course Soup
Cuisine Canadian
Keyword homemade tomato soup, roasted tomato soup, tomato soup
Prep Time 15 hours
Cook Time 1 hour 10 minutes
Servings 4
Calories 338kcal
Author Cooks with Cocktails

Equipment

  • Lodge enameled cast iron pot
  • handheld blender
  • Nordic half sheet

Ingredients

  • 3 lbs roma tomatoes or whatever tomatoes you have
  • 1 head garlic
  • 4 sprigs fresh thyme
  • 1 large onion , diced
  • 2 carrots , shredded
  • 2 stalks celery , diced
  • salt and pepper to taste
  • 1 cup basil , chopped
  • 1 cup cream or coconut cream
  • 3 cups chicken broth

Instructions

  • Pre-heat your oven to 350 degrees.
  • Slice the tomatoes in half and place them on a parchment lined baking sheet.  Add the peeled garlic and thyme to the baking sheet. Sprinkle with salt and pepper. Bake for 45 minutes.
  • While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.
  • Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.
  • Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.
  • Garnish with feta. parmesan or cheddar cheese and drizzle with balsamic vinegar if you like.  Serve!

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 27g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Sodium: 133mg | Fiber: 6g | Sugar: 13g

The post Homemade Roasted Tomato Soup appeared first on Cooks With Cocktails.

Originally posted at Cooks with Cocktails

The Ultimate Homemade Lasagna Recipe

This lasagna recipe is the “ultimate” because it tastes like my favorite Italian restaurants lasagna, and it’s easier and quicker to make than your other favorite lasagna recipe!

Bold claim, I know! We’ve got a few secret hacks that can turn lasagna into a quick weeknight meal for your family that’s also delicious enough to serve to your most discerning lasagna loving friends and family.

a freshly baked lasagna from the oven served with a glass of white wine and some bread

I have been making lasagna since I was 15 or so, cooking in my moms kitchen. It wasn’t nearly this good then, but my recipe has been steadily improving.

It took a turn for the better when I went for lunch at a little Italian restaurant in Burnaby, BC where I took a chance and ordered lasagna. It was the BEST lasagna I’ve ever had and I am usually disappointed by restaurant lasagna.

Since then, I’ve had the lasagna there many times and when I told Debbie about it, we had to tweak our homemade lasagna recipe accordingly. and this is what we have come up with.

Whats the Secret

I won’t make you read any further to tell you the secret to the best homemade lasagna recipe. There are two things:

  • fresh noodles – you know the pasta sheets that you find in the cooler section of the grocery store? Use those! There’s no pre boiling and the taste is far superior! They are so tender. Try them and you will never buy hard lasagna noodles again.
  • cream – rather than go to the trouble of making a separate white sauce, dirtying another pot, and just adding 15 mins to your preparation time, just add cream to the meat sauce! I’ve used both whipping cream and coconut cream and both work great, but whipping cream is my favorite.

Of course you have to have a good flavorful sauce and use good cheese, but these two things eliminate two of the usual steps (boiling the pasta and making a bechemel sauce) and at the same time, make your lasagana taste amazing!

Do I have you convinced to try our recipe? Good, pour yourself a glass of wine and lets get started!

lasagna cut into squares about to be served

Tools You Need

A Word about Some Ingredients

A few ingredient choices can turn your lasagna from good to great. Here’s a few things:

The Fresh Lasagna Noodles

So far, we have just bought our noodles from the grocery store. You can find them in the cooler section. They make a world of difference in taste and texture compared to the dry noodles that you boil.

They are tender and they have flavor. Plus, they require no boiling ahead of time. You just take them out of the package and build your layers. Easy and better is a no brainer.

However, I told Debbie that next time I make lasagna, I’m going to make my own noodles. If store bought fresh is that much better, and it is, homemade would be out of this world good!

It’s actually quite easy to make your own pasta, and a million times more delicious, but it won’t be super quick like buying them. If you are as ambitious as me, try our fresh pasta recipe to learn how to make your own.

If you can’t find fresh noodles in your grocery store, you can buy them off amazon using this link.

The Cream

You have a few options for the cream in this recipe. You can use whipping cream, light cream, a mix of whip and light, or even coconut cream.

If you choose to use coconut cream, you can sometimes find it for sale, but for us in Canada, its tough. We can get coconut cream off Amazon here, or we can use canned coconut milk and scoop the cream off the top when you open the can. Don’t shake it first, you just want the thick cream.

We usually use an organic whipping cream that’s super thick and creamy. It makes my sauce taste amazing. But we have used coconut cream before and it was amazing as well.

The Mozzarella Cheese

Whatever you do, please don’t use the pre-shredded mozzarella. It’s actually got a coating of something on it (so it doesn’t stick) and it makes the cheese melt funny.

For lasagna, look for pizza mozzarella or another that has a high fat content. I’ve tried some that don’t melt nicely, but I’ve had pretty good results with any pizza mozzarella.

You can also try fresh mozzarella, this is on my list to try. It just melts so well! You would have to slice it, I think, as it may not shred that well.

pictures showing how to make bolognese sauce

How to Make Homemade Lasagna

Ok, lets get started. There are basically 4 layers to this lasagna:

  • homemade bolognese
  • ricotta
  • fresh noodles
  • mozzarella cheese

The first thing you have to get started is the bolognese.

How to Make Bolognese Sauce

Bolognese is an Italian meat sauce. It’s easy to make and a million times better than buying a jar of sauce!

  • It starts off with a combination of onions, carrots and celery sauteed in some butter or oil. We like butter! You cook these till they get nice and soft.
  • Then you add the meat and make sure to keep breaking up the ground beef until the pieces are quite small. This can take some work, but it makes the sauce better.
  • Add the seasonings to the meat while its cooking to make the meat very flavorful.
  • Add the tomatoes and paste and simmer on low for 5 – 15 mins.
  • When your done simmering the sauce, add the cream at the very end.

Tips for the Best Bolognese

  • make sure to cook the onions, carrots and celery enough so that they just melt into the sauce. You don’t want the sauce to have any bite to it from the veggies.
  • season the meat liberally. Be a little careful with the salt, but go buck wild on the onion and garlic powder. Don’t be stingy with the salt either, but just don’t go crazy.
  • spend the time and the elbow grease to break the meat into very small pieces. I don’t know why, but it makes the sauce taste better.
  • taste for seasoning at the end of the cooking process. If it tastes like it “needs something” then just add a touch more salt and retaste till you get it how you like it.
  • you want your sauce for this lasagna to be have lots of liquid because the noodles will absorb some of the sauce and you don’t want it dry. This is why we don’t say to simmer for longer than 15 mins. If your sauce gets thick, add some water.
  • for the cream, start with 1/2 a cup and then taste. Add up to 2 cups depending on your tastes. We like somewhere around 1 cup.

Wine in Bolognese Sauce

If you want to add wine, go for it. Wine is in classic bolognese sauce, but we’ve actually never tried it in our lasagna recipe. I think I might next time, just to see.

If you want to use wine, add it to the pan after the meat is cooked and before the tomatoes go in. Use red or white, whichever you prefer. I have used both white and red in my sauce (not for lasagna) and both are very good.

pictures showing how to layer the lasagna

Making the Layers

Once your sauce is ready, your ready to put your lasagna together!

  • Start with a thin layer of sauce on the bottom so the noodles don’t stick.
  • Then add your first layer of noodles. If your casserole dish is larger than the noodles, cut some of the noodles so you cover most of the layer. It doesn’t have to be perfect.
  • Next add a thick layer of sauce and spread it over top.
  • Another layer of noodles, then sauce.
  • Somewhere in the middle, add a layer of ricotta. On top of the ricotta, add a thin layer of sauce. We like only one layer of ricotta.
  • Then more noodles.
  • Repeat with the sauce and noodles till your dish is full. Finish with a thin layer of meat sauce.
  • Grate your cheese and spread it over the top. We like a thick layer of cheese, but its up to you.

Lasagna Questions Answered

Here are some frequently asked questions that you might have when making lasgana.

Do I have to use ricotta cheese?

Nope. If you don’t want to, don’t use it. If you prefer cottage cheese, go for it. If you want to leave it out all together, that’s find too.

Do I have to use bechamel sauce in lasagna?

Nope again. However, to get the best lasagna you need to either use bechamel or just add cream like we do. Adding cream is so much easier than making the bechamel sauce though.

Do I cover lasagna while it bakes?

Yes! If you don’t cover it, it can get dry. Cover it for the first 30 mins in the oven and then uncover for the last 15 so the cheese gets browned.

What can I use to cover my lasagna in the oven?

If you don’t have a casserole dish with a lid, you can use foil. Those work the best. In a pinch, you can try parchment paper wrapped tightly around it.

Can you make lasagna ahead of time?

Yes! You can make it ahead of time, then just cover and keep it in the fridge till you are ready to bake. Don’t leave it more than 2 days though.

Can you freeze lasagna?

Definitely. You can freeze it before cooking or after, but before is much better. Save yourself some time and make two lasagnas at once. Then cook one and freeze one. Then you just have to cook it when a craving strikes! Make sure to wrap it well when you freeze it though.

And there you have it. That’s all you need to know about making the best lasagna recipe. Honestly, it’s so good that even just writing this post makes me just want to go make it again.

a piece of lasagna in a bowl to show the delicious layers

Other Pasta Recipes You Might Like

If you’ve tried this homemade lasagna recipe then we would love it if you could rate the recipe by clicking on the stars in the recipe card and let us know how it turned out in the comments below.  We love hearing from you!  

We love to see your creations!  Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM

Print

The Ultimate Homemade Lasagna Recipe

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }
This lasagna recipe is the “ultimate” because it tastes like my favorite Italian restaurants lasagna, and it’s easier and quicker to make than your other favorite lasagna recipe!
Course Main Course
Cuisine Italian
Keyword homemade lasagna, lasagna
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10 people
Calories 517kcal
Author Julie & Debbie

Ingredients

  • 1-2 packs fresh lasagna noodles
  • 750 g ground beef you could also do 500g
  • 1 large onion diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 4 cloves garlic minced
  • 1.5 tbsp salt
  • 1 tsp pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tbsp italian herb blend or 1 tsp each thyme, oregano, basil
  • 1 tsp rosemary
  • 24 oz crushed tomatoes
  • 24 oz diced tomatoes
  • 1 tbsp tomato paste
  • 1/2 – 2 cups whipping cream, half & half or coconut cream add to taste
  • 500 g ricotta cheese
  • 500 g mozzarella cheese

Instructions

Make the Bolognese Sauce

  • Add some oil or butter to a big skillet with sides, or a pot.  Add the onion, carrot and celery and cook until they have softened. Add the ground beef and then the seasonings:  salt and pepper, onion powder, garlic powder, herbs.  Sometimes I like to add half the seasonings, then stir, then add the rest.   Cook till its browned.  Make sure to break up the beef as good as you can.  The smaller the bits of beef, the better it tastes (in my opinion!) 
  • Add the garlic and stir it in a bit. Add the cans of tomatoes and tomato paste and bring to a simmer and cook for a few mins or up to 15 mins.  Add the cream or coconut cream if you are going to add it.  As much or as little as you want.  Finally, add the water then remove from the heat. 

Make the Layers

  • If you are cooking your lasagna right away, preheat your oven to 375 degrees.
  • Start with a thin layer of sauce on the bottom so the noodles don’t stick. Then add your first layer of noodles. If your casserole dish is larger than the noodles, cut some of the noodles so you cover most of the layer. It doesn’t have to be perfect. Next add a thick layer of sauce and spread it over top. Another layer of noodles, then sauce.
  • Somewhere in the middle, add a layer of ricotta. On top of the ricotta, add a thin layer of sauce. We like only one layer of ricotta. Then more noodles. Repeat with the sauce and noodles till your dish is full. Finish with a thin layer of meat sauce. Grate your cheese and spread it over the top.

Bake the Lasagna

  • Place your lasagna dish on a baking tray to catch any drips while baking. Cover your dish with a lid or foil and bake your lasagna at 375 degrees for 30 mins. Remove the cover and bake an additional 15 mins or until the cheese is lightly browned.

Notes

Tips for the Best Bolognese

  • make sure to cook the onions, carrots and celery enough so that they just melt into the sauce. You don’t want the sauce to have any bite to it from the veggies.
  • season the meat liberally. Be a little careful with the salt, but go buck wild on the onion and garlic powder. Don’t be stingy with the salt either, but just don’t go crazy.
  • spend the time and the elbow grease to break the meat into very small pieces. I don’t know why, but it makes the sauce taste better.
  • taste for seasoning at the end of the cooking process. If it tastes like it “needs something” then just add a touch more salt and retaste till you get it how you like it.
  • you want your sauce for this lasagna to be have lots of liquid because the noodles will absorb some of the sauce and you don’t want it dry. This is why we don’t say to simmer for longer than 15 mins. If your sauce gets thick, add some water.

Nutrition

Calories: 517kcal | Carbohydrates: 14g | Protein: 32g | Fat: 37g | Saturated Fat: 19g | Fiber: 3g | Sugar: 7g

The post The Ultimate Homemade Lasagna Recipe appeared first on Cooks With Cocktails.

Originally posted at Cooks with Cocktails