Roasted Tomato Soup

Updated: Oct 1, 2021


  • 8-10 Tomatoes on the Vine (3 lbs.)

  • 6-8 garlic cloves

  • 1-2 Tbsp. Olive Oil

  • 1 Tbsp. butter

  • 1 onion, diced

  • 1 Tbsp. flour

  • 2 cups broth (I used chicken but vegetable would be fine)

  • 28oz can diced tomatoes

  • 1 tsp each of dried oregano, parsley, thyme

  • 2 Tbsp. (2 oz.) chopped fresh basil (or 2 tsp dried basil)

  • 2 tsp sugar

  • 1 cup heavy whipping cream

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Wash, dry and cut the ends off the tomatoes. Quarter each tomato and place on a foil lined baking sheet.

  3. Remove the skins off the garlic cloves, and place whole with tomatoes on baking sheet.

  4. Coat the garlic and tomatoes with some olive oil until well covered. Sprinkle with S&P.

  5. Roast for 30-40 mins or until softened, fragrant and starting to brown.

  6. While tomatoes are roasting, melt butter in a soup pan over medium high heat and add the diced onions. Cook onions for 5-7 minutes or until slightly caramelized and fragrant.

  7. Turn down the heat, add the flour and stir around to cook the flour for a minute or two.

  8. Turn up the heat to medium high and add the broth.

  9. Remove the tomatoes and garlic from the oven and add to the broth and onions.

  10. Add the diced tomatoes and bring to a slight boil for 5 minutes and then turn the heat down to low.

  11. Using an immersion blender, blend the soup mixture to a smooth consistency. Once blended, add in the spices, sugar and chopped basil.

  12. Add in the heavy whipping cream. My favorite part! Time to get creamy!

  13. Add more seasonings to taste! Simmer on low for 20-30 minutes to let the flavors all blend together.

  14. Serve with cheese, crackers, toasted bread, grilled cheese sandwiches or all on its own! Enjoy!






















 
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