Roasted Tomato Soup

I make what I think is a mighty fine spicy tomato soup. Lately, I’ve been concentrating more on using roasted tomatoes in my dishes, so I decided to give this roasted tomato soup a try. It definitely came out chock full of great roasted tomato flavor. Just perfect. A little herb-y, and a little creamy. And a lot tomato-y.

Roasted Tomato Soup

The tomatoes took about an hour to roast. They came out looking and smelling absolutely fantastic. If it would’ve been a nicer day out I would’ve tossed them on the grill, but the weather just wasn’t cooperating.

Roasted Tomatoes

What a fantastically tomato-y soup!

Also try my delicious roasted chicken noodle soup.

Roasted Tomato Soup
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Roasted Tomato Soup

Lately, I’ve been concentrating more on using roasted tomatoes in my dishes, so I decided to give this roasted tomato soup a try. It definitely came out chock full of great roasted tomato flavor. Just perfect.
Course Main
Cuisine American
Keyword soup, tomato
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 223kcal
Author Based on a recipe from Tiffani Thiessen

Ingredients

Instructions

  • Preheat your oven to 400 F. Line a baking sheet with parchment paper or use a Silpat,
  • Place the tomatoes cut-side up in a single layer on the baking sheet.
  • Drizzle the tomatoes with 1/4 cup of the olive oil. Sprinkle with salt, pepper, sugar, and thyme.
  • Roast the tomatoes until they are wrinkled and soft, about 1 hour. Remove from the oven and let cool until cool enough to handle. Remove skins.
  • Heat remaining 2 tablespoons of olive oil and a large pot or Dutch oven over medium heat.
  • Add the onions and a pinch of salt, stir, and cook until starting to soften.
  • Add the garlic, stir, and cook another minute.
  • Add the tomatoes, vegetable stock, bay leaf and the basil. Bring to a boil then reduce to a simmer and simmer, partially covered, for 30 minutes.
  • Add the cream.
  • Using an immersion blender to puree the soup until smooth. If you do not have an immersion blender you can transfer the soup to a blender, but let it cool first or it will explode in the blender. You have been warned!
  • Serve warm garnished with chives and croutons if desired.

Nutrition

Calories: 223kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 494mg | Potassium: 781mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3076IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 2mg

Nutritional values are approximate.