Roasted Tomato Soup

Roasted Tomato Soup


I read that canned tomatoes were better than garden tomatoes in making fresh tomato soup, but I think that statement is incorrect because this soup was delicious!

It takes 2.5 lbs of tomatoes:

2.5 lbs of tomatoes


Which you can see was about 6-7 tomatoes.


Roasted Tomato Soup


I quartered the tomatoes and roasted them.


Then I threw all the remaining ingredients except the cream in a pot to simmer.

After that, I blended everything until the soup was smooth and creamy.  We added cream and served with fresh Parmesan and bread.

Roasted Tomato Soup
Cook time: 
Total time: 
Serves: 4
  • 2.5 lbs of tomatoes, quartered
  • ½ small onion, diced
  • garlic or garlic powder
  • ¾ cup chicken broth
  • 4 tablespoons butter
  • handful of fresh basil
  • ¾ cup half and half
  • Parmesan (optional)
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper. Layer the tomatoes on the baking sheet with skin-side up along with the onion and garlic. Brush the tomatoes with olive oil and sprinkle with salt and pepper.
  3. Roast in the oven for 30 minutes.
  4. At this point you can peel the skin off the tomatoes before adding them to the recipe or you can leave them on.
  5. In a medium-sized pot add the broth, butter, tomatoes, and basil. Boil and then let simmer for 15-20 minutes.
  6. With an immersion blender or food processor puree the soup until smooth.
  7. Stir in half and half and serve.

Source:  Food Network Roasted Tomato Soup

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