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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 kiwidutch

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    CindiJ's Note:

    I watched Tyler Florence make this soup on his show and could not wait to fix this. I don't think I will ever again buy a can of tomato soup. This is easy and awesome. I paired this with Grilled 3 Cheese Sandwiches.

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    Units: US | Metric


    1. 1
      Preheat oven to 450º F.
    2. 2
      Wash, core and cut tomatoes into halves. Spread the tomatoes, garlic and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast for 20-30 minutes or until caramelized.
    3. 3
      Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (reserve vine cherry tomatoes for later). Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.
    4. 4
      Wash and dry basil leaves. Add to pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add half and half and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of half and half.

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    Ratings & Reviews:

    • on September 06, 2011


      This soup had a wonderful flavor. I roasted my tomatoes on the grill so I wouldn't heat up the kitchen. The skin was a little off-putting but do-able, especially since the taste was so good. My only regret - I didn't have more!

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    • on July 19, 2009


      This is the most amazing tomato soup I've ever had! Don't let the cream be "optional". It really makes the dish. TRY THIS ONE!!! Trust me!!! Thanks Cindi!

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    • on September 15, 2007


      This is wonderful.. I roasted larger vine tomatoes and some cherry tomatoes and some extra onions and garlic the roasting gave them an extra wonderful flavour that I think would definiately be missing if you skipped this step. I reduced the EVOO as well becuause half a cup seemed an awful lot and to be honest adding only 2-3 tablespoons worked great on my tomatoes so I didn't miss the rest of the oil at all. I also used home made chicken stock, that contained no salt and decided to omit the half and half to make this even healthier. I loved this so much that a few days later I made it again, a double batch this time and put it in batches in the freezer for some super healthy and tasty work lunches. Please see my rating system: an excellent 5 stars for a recipe that ticks all the boxes for flavour, ease of making, and healthiness. Thanks!

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    Nutritional Facts for Roasted Tomato Soup

    Serving Size: 1 (430 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 271.9
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 5.0 g
    Cholesterol 11.1 mg
    Sodium 71.6 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 2.7 g
    Sugars 6.2 g
    Protein 6.2 g

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