It’s impossibly easy to add a spiderweb topping to this delicious and healthy Roasted Tomato Soup! Spoiler alert – you don’t need to chop a gazillion tomatoes either.
Come October (or any day of the year for Spider-Man fans) this Roasted Tomato Soup with a spiderweb piped on top is a definite crowd pleaser. And, it only takes a few minutes to add this little touch!
Tomato soup is the perfect canvas for this trick because it is fairly smooth and one color. The topping really stands out. Tomato Florentine Soup and Creamy Butternut Squash Soup also work well for this type of creativity! I’m not so sure this wouldn’t work on Tex-Mex dishes either. Hmmmmm.
I love little things make a big impact!
How to Make Roasted Tomato Soup
This version of 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 spiderweb topping. If you are not in the mood for creamy tomato soup, then skip the topping and add a heaping helping of fresh basil!
How to Make a Spiderweb Topping
In order to make this roasted tomato soup extra special, I added a spiderweb 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.)
Use this cheap and easy way to pipe out the mixture. Place a plastic bag inside a cup and fold down the outer edges. 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 spiderweb 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.
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Roasted Tomato Soup with a Spiderweb Topping
- 29 ounces diced tomatoes Two 14.5 ounce
- 2 Tablespoons + 1 teaspoon olive oil divided
- 1 Tablespoon butter or vegan substitute
- Salt and pepper to taste
- 1/2 cup celery diced
- 1/2 cup carrot diced
- 1/2 cup onion diced
- 3 garlic cloves minced
- 2 cups vegetable broth or chicken broth
- 1/4 cup fresh basil leaves sliced into slivers
- 3 Tablespoons light sour cream
- 1 Tablespoon skim milk or milk of choice
- 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 2 Tablespoons of olive oil.
- Season tomatoes with salt and pepper.
- Roast tomatoes for about 15 minutes.
- While the tomatoes are roasting, add 1 teaspoon 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 intact, 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.