Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a tasty combination of fresh tomatoes and intensely flavored sun-dried tomatoes. The recipe comes from The Soup Bible however I added the roasting of the tomatoes and onion. UPDATE: 8/7/09 I've reduced the servings to four; obviously the number of servings will vary with the size.of the portions. NOTE: I've also made using canned whole tomatoes, using the method in Ultimate Cream of Tomato Soup

Ingredients Nutrition


  1. NOTE: To easily peel tomatoes use a sharp knife to cut a cross in the base of each tomato before plunging into boiling water.
  2. Plunge the tomatoes into boiling water for 30 seconds, then drop into bowl of cold water.
  3. Peel off skins and cut in half.
  4. Spray 9x13 pan with non-stick cooking spray.
  5. Preheat oven to 375 degrees.
  6. Place tomatoes cut side down.
  7. Sprinkle onions and garlic over tomatoes.
  8. Drizzle 1 table olive oil over mixture and roast for 45 minutes.
  9. Place tomato/onion mixture in blender and blend until smooth.
  10. Move mixture to saucepan, and stir in broth, tomato paste, vinegar, sugar and basil.
  11. Season with salt and pepper.
  12. Simmer for 15 minutes stirring occasionally.
  13. Serve in bowls, topped with toasted cheese croutes and spoonful of creme fraiche.
  14. Garnish with basil leaves.


Most Helpful

It's 90 dregees outside, but I just finished making a batch of this wonderful soup and had a bowl . I agree with Maito, don't skip the roasting, it's well worth the time. I used the oven this time, but when I make more I think I'll experiment with roasting a large quantity on the grill and stocking the freezer with this delicious soup, it will be a regular at our house. Thanks for posting

Carol V. June 16, 2008

Absolutely delicious! I would not skip the roasting process, that gives this soup it's unique flavor. I used a hand blender, was too lazy to peel the tomatoes (but it was fine), and skipped the creme fraiche. Definitely a keeper!

Maito September 28, 2007

Just finished eating this dish now. I doubled the recipe to make for 12 but it only made for 5!! Luckily most the house was out. Was really yummy other than this. I originally made this recipe to try the creme fraiche to see what it was like, and i loved it! i love all my my creams and sour creams ect. This recipe is fairly simple just takes time with the roasting but worth it i say, gave me time to make my bread and butter pudding while roasting in the oven =]

Aleigha Nicole August 07, 2009

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