Happy Halloween! Even though this roasted tomato soup isn’t a “treat” per se, the spider web topping is a definite crowd pleaser and this tasty recipe will give everyone a healthy start to the evening’s festivities. If you are reading this and Halloween is over, this is a fantastic soup and I’ve got some tips to make a creamy design that is fitting for any holiday!
This roasted tomato soup gets a flavor boost by caramelizing chopped tomatoes from a can in the oven. Yep! This extra little step really makes a difference in the taste. Carrots, celery, onions and garlic round out the flavors. So, it’s pretty healthy in my book. It’s an adaptation of Michael Chiarello’s recipe for homemade tomato soup. I cut back on the oil and butter and added the spider web topping.
In order to make this roasted tomato soup extra special, I added a spider web topping made of 3 parts sour cream and 1 part milk. Let your inner artist out and get creative. This little trick works any time of year and the decorative possibilities are endless…flowers, leaves, Christmas tree, letters, stars…and on and on and on.
To make the cream, stir together 3 Tablespoons of sour cream and 1 Tablespoon of milk (or vegan substitutes.)
Here’s a cheap and easy way to pipe out the mixture. Place a plastic bag inside a cup and fold down the outer edges (see picture above.) Scoop the mixture into the plastic bag and squeeze it into one corner. Snip off the tip of the bag and start piping. To make a spider web design, pipe three increasingly larger circles on top of the soup. Use a toothpick to “drag” the web out, starting with the inner circle and moving the toothpick to the outer circle. You can see the process in action in this Spiderweb Soup video by Better Homes and Garden.
It’s gorgeous and tasty simply topped with fresh basil too!
- 2 14.5 ounce cans of diced tomatoes
- ½ cup olive oil
- 1 Tablespoon butter or vegan substitute
- Salt and pepper to taste
- ½ cup celery, diced
- ½ cup carrot, diced
- ½ cup onion, diced
- 3 garlic cloves, minced
- 2 cups broth (chicken or vegetable)
- ¼ cup fresh basil leaves, sliced into slivers
- 3 Tablespoons sour cream
- 1 Tablespoon milk
- Preheat oven to 450 degrees F.
- Drain tomatoes in a colander over a bowl and reserve the liquid.
- Spread tomatoes out on baking sheet and toss with ¼ cup of olive oil.
- Season tomatoes with salt and pepper.
- Roast tomatoes for about 15 minutes.
- While the tomatoes are roasting, add ¼ cup of olive oil and butter to a pot and heat over medium heat.
- Add celery, carrots, onion and garlic to the pot and saute until vegetables are softened, about 10 minutes.
- Add roasted tomatoes, reserved tomato juice and broth to the pot and stir to combine.
- Allow soup to simmer over low heat for about 15-20 minutes. Vegetables will be soft and flavors will blend together.
- Puree soup mixture using an immersion blender or a food processor.
- To make the cream piping, mix sour cream and milk together.
- Scoop mixture into the corner of a ziplock bag, squeeze mixture into one corner, twist the top of the bag to keep contents in tact, and cut off the tip of the corner.
- Make three increasingly larger circles in the soup.
- Use a toothpick to draw lines in the web by starting at the edge of the inner circle and slowly moving the toothpick to the outer circle.
- Garnish with fresh basil.