Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 2 ½ lbs fresh tomatoes; 4 TB extra virgin olive oil; 1 TB kosher salt; 1 tsp freshly ground black pepper; 2 medium onions; 10 cloves garlic; 2 cans fire roasted tomatoes; 3 cups fresh basil leaves; 2 tsp dried oregano; 6 cups chicken stock; 1-2 tsp sugar

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
8 servings
Calories
199 kcal
Course
Dinner
Cuisine
Italian-American Fussion

Roasted Tomato Soup

Iris Warren

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This Roasted Tomato Soup is chock full of nutrients and big, bold flavors. It's both skinny yet rich at the same time. Perfect with crusty bread.

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Ingredients

Servings

2 ½ lbs fresh tomatoes ripe, sliced in half
4 TB extra virgin olive oil
1 TB kosher salt plus more to taste
1 tsp freshly ground black pepper plus more to taste
2 medium onions chopped
10 cloves garlic chopped
2 cans fire roasted tomatoes with juice, 14.5 oz each
3 cups fresh basil leaves lightly packed
2 tsp dried oregano
6 cups chicken stock substitute with vegetable stock for vegan version
1-2 tsp sugar depending on sweetness of tomatoes

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Instructions

Preheat oven to 400F with rack on middle position. In a large rimmed sheet pan, combine the tomatoes, 2 TB olive oil, salt, and pepper. Roast in an even layer for 45-60 min or until edges are nicely roasted.
While tomatoes are roasting: In a heavy large pot, add 2 TB olive oil and heat over medium until hot. Add onions and sauté 1 min. Add garlic and sauté another minute.
Add the fire-roasted tomatoes with juices, stirring to combine. Stir in fresh basil, oregano, and chicken or vegetable stock.
Add your oven roasted tomatoes (and any liquid that may be on baking sheet) Bring to a low boil. Low boil for 30 minutes uncovered.
Use an immersion hand blender to puree soup until it's the texture you desire. Add 1-2 tsp sugar to taste, if needed. Add additional kosher salt and/or black pepper as needed.
Serving ideas: freshly shaved parmesan cheese, additional leaves of basil, and crusty bread.

Notes

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You can use any variety of tomatoes; vine-ripened tomatoes yield the best flavors.
Roasting the tomatoes is key to bringing out their natural sweetness and adding a depth of flavor to your soup.
Garlic becomes sweeter and less pungent when roasted, so we use plenty of it. Feel free to use less, if you wish.
Fresh basil is a must in this recipe. Don't skimp on it, as it magically melts into the soup and provides a fragrant, herby note that complements the tomatoes perfectly.
An immersion hand blender is your best friend for this recipe. It gives provides the perfect texture without the hassle of transferring hot soup to a blender.
This recipe is part of our Soup Recipes Collection.
Serve this soup with some freshly shaved parmesan cheese, crusty bread, and homemade croutons!

Nutrition Information

Show Details

Calories 199kcal (10%) Carbohydrates 22g (7%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 5mg (2%) Sodium 1298mg (54%) Potassium 617mg (18%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 2083IU (42%) Vitamin C 26mg (29%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 199 kcal

% Daily Value*

Calories	199kcal	10%
Carbohydrates	22g	7%
Protein	7g	14%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	5mg	2%
Sodium	1298mg	54%
Potassium	617mg	13%
Fiber	3g	12%
Sugar	11g	22%
Vitamin A	2083IU	42%
Vitamin C	26mg	29%
Calcium	89mg	9%
Iron	2mg	11%