Roasted Tomato Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
6
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Calories
275 kcal
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Course
Side Dish, Main Course, Appetizer, Soup
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Cuisine
American
Roasted Tomato Soup
Description
Roasted Tomato Soup starts by roasting ripe plum tomatoes coated in olive oil to concentrate their sweetness and intensify flavor. Onions and garlic are gently sautéed with butter and red pepper flakes to develop savoriness and a slight heat. Canned whole tomatoes, fresh basil, thyme, and chicken broth are combined with the roasted tomatoes and simmered for 40 minutes to meld flavors.
The soup is then pureed until smooth, producing a velvety texture that captures roasted tomato depth alongside fresh herb brightness. A topping of freshly grated parmesan cheese adds a savory, salty contrast, while serving with cheesy bread complements the tomato base.
This soup is suitable as a comforting starter or a light meal. It can be made ahead and stored in the fridge, allowing flavors to deepen. It also freezes well up to three months for convenient future use.
Careful roasting and simmering ensure a balanced tomato flavor without bitterness. Adjust seasoning at the end with salt, pepper, and herbs to taste.
Ingredients
- 3 pounds. plum tomato cut in half lengthwise, ripe
- 1/4 cup + 2 Tablespoons extra virgin olive oil
- 2 onion chopped (about 2 cups, yellow
- 5 cloves garlic , minced
- 2 Tablespoons butter
- 1/4 teaspoon red pepper flakes crushed
- 28 ounce can whole plum tomatoes , undrained
- 2 cups basil packed, then chopped, fresh leaves
- 1/2 teaspoon thyme dried
- 4 cups chicken broth or vegetable broth, low-sodium
- parmesan optional garnishes, grated parmesan, fresh basil
- basil optional garnishes, grated parmesan, fresh basil
Instructions
- Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes.
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
- Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan.
- Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.
- Taste and add salt and pepper or more thyme or basil as needed.
- Transfer the soup to a blender or large food processor and puree until smooth.
- Serve with fresh grated parmesan cheese on top and a side of cheesy bread!
Notes
- This soup can be made a few days in advance and stored in the refrigerator, as the flavors deepen over time.
- To freeze, place in an airtight container for up to 3 months; thaw overnight in the fridge before reheating on the stove.
- Use fresh basil and thyme if possible for best flavor, but dried thyme is also included in the recipe.
- Serve with grated parmesan and cheesy bread for a complete meal experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 10mg | 3% |
| Sodium | 102mg | 4% |
| Potassium | 1074mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3555IU | 71% |
| Vitamin C | 54mg | 60% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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