Roasted Tomato Soup
User Reviews
5
Roasted Tomato Soup
Description
This Roasted Tomato Soup features ripe plum tomatoes roasted with olive oil, salt, and pepper to concentrate sweetness and deepen flavor. The roasted tomatoes join a simmering base of sautéed onions, garlic, canned whole tomatoes, fresh basil, rosemary, and vegetable broth. The blend produces a smooth, balanced soup that marries fresh and cooked tomato elements.
The cooking process develops a rich yet bright soup with a velvety texture achieved by blending thoroughly. Red pepper flakes add a subtle warming note without overpowering the tomato's natural taste.
This soup is suitable served on its own or alongside crusty bread. It can be enhanced after reheating by adding cream or garnishes, though adding cream before reheating risks curdling.
Leftovers store in the fridge up to 5 days and freeze well for 3 months, making this a convenient make-ahead option. Using a stick blender is recommended for ease and smooth texture. Fresh basil is preferred but dried can substitute if necessary.
Ingredients
- 3 pounds plum tomato cut in half lengthwise, ripe
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion chopped, large
- 6 garlic minced, cloves
- 1/4 teaspoon crushed red pepper
- 1 ounce whole peeled tomatoes with their juice, canned
- 1 ½ cups basil packed, fresh leaves
- 1 prig rosemary fresh
- 1 quart vegetable broth low sodium
Instructions
- Preheat the oven to 425°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.
- Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
- Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days; reheat gently.
- Add cream after reheating to prevent curdling if desired.
- Freeze cooled soup in portions for up to 3 months; thaw before reheating.
- Use a hand blender for smooth texture and easy blending.
- Fresh basil is ideal; dried basil can be used if fresh is unavailable.
- Substituting all canned tomatoes with roasted is possible but may require additional tomato paste for color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 1518mg | 63% |
| Potassium | 723mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2647IU | 53% |
| Vitamin C | 41mg | 46% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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