Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cream of Roasted Tomato Soup Recipe
    Lost? Site Map

    Cream of Roasted Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Ilysse's Note:

    This is a good. I like to roast a few batches of tomatoes and freeze them for use during the winter months. This soup is usually the first thing I make with the last tomatoes and fresh herbs of the season. You can use dried herbs. I like roma tomatoes the best for this. I usually don't add the cheese to the soup but pass it at the table.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Roast tomatoes in a 400°F oven cut side up, sprinkled with garlic, herbs and a dusting of sugar and drizzle over a little olive oil. They are done when they shrivel and start to brown around the edges.
    2. 2
      Scrape into a food processor and process until smooth-ish (I like it a bit chunky so I usually only pulse a few times, but you may like it more smooth).
    3. 3
      In a saucepan cook onion in oil until translucent. Pour in tomato puree, broth, wine, and tomato paste.
    4. 4
      Whisk together and bring to boil.
    5. 5
      Heat cream gently in a small saucepan.
    6. 6
      Lower heat on soup and whisk in cream and cheese if using.
    7. 7
      Simmer gently until smooth and at the desired temperature.
    8. 8
      Serve with grated cheese if desired.

    Ratings & Reviews:


    Nutritional Facts for Cream of Roasted Tomato Soup

    Serving Size: 1 (231 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 162.7
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 7.0 g
    Cholesterol 40.7 mg
    Sodium 317.6 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 2.5 g
    Sugars 6.4 g
    Protein 3.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes