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    You are in: Home / Recipes / Roasted Tomato Soup Recipe
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    Roasted Tomato Soup

    Roasted Tomato Soup. Photo by FLKeysJen

    1/11 Photos of Roasted Tomato Soup

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    justcallmetoni's Note:

    Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 375 degrees.
    2. 2
      Wash and cut tomatoes, placing in a shallow baking dish cut side down.
    3. 3
      Add onion pieces, garlic, oregano and basil to the pan.
    4. 4
      Drizzle vegetables with olive oil and balsamic vinegar.
    5. 5
      Season with salt and pepper.
    6. 6
      Bake for 45 minutes.
    7. 7
      Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
    8. 8
      An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
    9. 9
      Serve garnished with cheese if desired.

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    Ratings & Reviews:

    • on January 08, 2012

      55

      AMAZING! So easy, I will never do anything else! I sauted some spinach and added it to the mix afterward, but this is the best recipe I have found on this site! Thanks for sharing! I also added some cooked tortellini and some chicken, but this soup is so fresh and delicious by itself. I made it yesterday and my neighbors already requested I send them the recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2010

      55

      I made this two summers ago with some roma tomatoes from my family's garden. My dad, who said he doesn't like tomato soup, now insists on me making this for him. It really is that good. We can it for the fall and winter months too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2010

      55

      I've made this twice now and think it's an AMAZING recipe. I made it exactly as written, but just ran the whole soup through a mess strainer to get the tomato seeds and any tomato skins out. I also added maybe a quarter cup of milk because I actually thought the soup was almost too intensely flavored. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (128)

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    Nutritional Facts for Roasted Tomato Soup

    Serving Size: 1 (127 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 56.0
     
    Calories from Fat 23
    41%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 8.9 mg
    0%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.6 g
    18%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    oregano

    fat-free vegetable broth

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