Roasted Tomato Soup
User Reviews
4.7
Roasted Tomato Soup
Description
The recipe begins with roasting two pounds of whole tomatoes seasoned with olive oil, salt, and pepper at 400°F until the skins begin to char, concentrating their natural sugars and flavors. The roasted tomatoes are then blended with vegetable broth until smooth. Separately, onions and garlic are sautéed in butter and olive oil, then fresh basil and thyme are stirred in. Flour is added to create a roux, which thickens the soup when the remaining broth is whisked in. Brown sugar and smoked paprika enhance the depth and add subtle sweetness and smokiness.
Served alongside or topped with thyme toasted baguette slices brushed with olive oil and fresh thyme, the soup is balanced with herbal freshness and hearty texture. The toasted bread offers a crispy contrast and additional aroma. This soup is well-suited for cooler days when a comforting tomato dish is desired.
Different tomato varieties such as grape or cherry tomatoes can be used, and dried herbs substituted at half the listed amounts if fresh are unavailable. The soup can be refrigerated for several days or frozen for longer storage. Including toasted bread adds rustic charm and crunch.
Ingredients
- 2 pound tomato
- 4 tablespoon olive oil divided
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cups vegetable broth low sodium, divided
- 1 tablespoon butter unsalted
- 1 large onion chopped
- 3 cloves garlic minced
- ¼ cup basil chopped, fresh
- 1 tablespoon thyme chopped, fresh
- 2 tablespoon all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
Thyme Toasted Bread
- 1 loaf baguette
- 2 tablespoon olive oil
- 1 tablespoon thyme chopped, fresh
- ½ teaspoon salt or to taste, sea salt
Instructions
Roasted Tomato Soup
- Preheat oven: Preheat your oven to 400°F.
- Prepare the tomatoes: Add the tomatoes to a 9x13-inch baking pan, drizzle with 2 tbsp of the olive oil and then season with salt and pepper. Transfer the pan to the oven and bake for about 30 minutes or until the tomatoes start to char. Add the tomatoes with the skin on to a food processor or blender and 1 cup of the vegetable broth. Blend until tomatoes are smooth.
- Saute veggies: In a large Dutch oven or heavy soup pot, heat the remaining 2 tbsp of olive oil and melt the butter over medium-heat. Add the onion and cook for about 5 minutes, or until onion is translucent. Stir in the garlic and cook for another 30 seconds until aromatic.
- Make the soup: Add the fresh basil, thyme and stir. Sprinkle the flour over the onion mixture and stir again. Cook for about 1 to 2 minutes to get rid of the raw flour taste. Stir in the remaining 1 cup of vegetable broth or whisk if necessary to remove any flour lumps. Next, pour the blended tomatoes and stir. Finally, stir in the brown sugar, smoked paprika, and if needed, season with salt and pepper.
- Simmer and Serve: Let the soup simmer, while uncovered, for 20 - 30 minutes. Serve with grated parmesan cheese and toasted bread.
Thyme toasted bread
- Prepare the bread: Cut your bread into thin slices and brush will olive oil. Next, sprinkle with thyme and then season with sea salt.
- Bake: Place the bread on a baking sheet and place under the broiler for 2 minutes. Then turn the bread over, and repeat on the other side for about 1 minute - keep an eye on it as you don't want it to burn!
Notes
- Any tomato variety works, including grape or cherry tomatoes.
- Chicken broth can replace vegetable broth if preferred.
- If using dried herbs, reduce to half the quantity of fresh herbs called for.
- Store leftover soup in airtight containers in the refrigerator for 3-4 days.
- Roasted Tomato Soup freezes well for up to 6 months; use heavy-duty freezer bags or airtight containers.
- The nutritional information includes the thyme toasted bread served with the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 476kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 8mg | 3% |
| Sodium | 1450mg | 60% |
| Potassium | 703mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 2720IU | 54% |
| Vitamin C | 40mg | 44% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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