Roasted Tomato Soup
User Reviews
5
Roasted Tomato Soup
Description
To prepare Roasted Tomato Soup, ripe tomatoes are halved and roasted skin side down with garlic, balsamic vinegar, olive oil, and salt until tender. Removing skins after roasting results in a silky texture. Meanwhile, diced red onions are cooked slowly in olive oil with fresh basil and sage until very soft, imparting herbal depth. The roasted tomato mixture and onions are blended until smooth and returned to the pot with added water to adjust consistency. The soup’s flavor combines roasted sweetness, herbal notes, and tang from balsamic vinegar.
This soup serves well as a warm appetizer or light meal and pairs nicely with crusty bread or a simple green salad. The fresh herbs contribute a subtle earthiness that complements the tomatoes.
For creaminess, full-fat canned coconut milk can be added. Maple syrup can enhance sweetness if desired. The soup’s nutrition information is approximated per serving. This recipe yields approximately eight servings of about 1¼ cups each.
Ingredients
- 4 pounds tomatoes sliced in half, ripe
- 2 tablespoons balsamic vinegar
- 12 garlic large cloves
- 4 tablespoons extra-virgin olive oil , divided
- salt to taste
- black pepper to taste
- 2 medium-size red onions , diced
- 1/4 cup basil chopped, fresh
- 1 tablespoon sage finely chopped, fresh
Instructions
- Preheat the oven to 450ºF. In a large rimmed baking sheet, combine the tomatoes, vinegar, garlic, 2 tablespoons of the olive oil, and a 1/4 teaspoon of salt. Toss well, then arrange the tomatoes in a single layer, skin side down, and roast until tender, about 45 minutes. Set aside to cool slightly, then slip the skins off the tomatoes for a silky-smooth soup.
- In a large saucepan over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onions and cook, stirring often, until very soft, about 10 minutes. Add the basil and sage and cook, stirring occasionally, for about 1 minute.
- Transfer the sauteed onions and herbs to a blender, along with the roasted tomatoes, garlic, and their juices from the pan. Blend until smooth. You shouldn't need to add water at this point, but you can add 1 cup of water if you need to help move things along.
- Pour the blended mixture back into the pan, and add in 2 cups of water. (Or just 1 cup, if you added some in the last step.) Season with 1 teaspoon of salt and 1/2 teaspoon of pepper, or to taste, then bring the soup to a simmer. Adjust the flavor to taste, adding a tablespoon of maple syrup if you need added sweetness, or a 1/4 cup of coconut milk, if you'd like added creaminess. You can also add an additional 1 cup of water, for a thinner soup consistency. In that case, just add more salt, as needed to boost the flavor.
- Let the flavors simmer together for 10 minutes on the stove, then serve warm. Leftovers will keep well in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition estimates are for 1 of 8 servings, about 1¼ cups each, and are only approximate.
- For a creamier soup, add ¼ cup full-fat canned coconut milk during blending.
- Maple syrup can be added (about 1 tablespoon) to increase sweetness if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 14mg | 1% |
| Potassium | 598mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1890IU | 38% |
| Vitamin C | 35mg | 39% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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