Roasted Tomato Soup

Total Time
2hrs
Prep
30 mins
Cook
1 hr 30 mins

If you have an overabundance of tomatoes, this is a great way to use them up. Thanks to my Aunt Nancy for sharing!

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Ingredients

Nutrition

Directions

  1. 1) Core tomatoes; place in a roasting pan. Drizzle with 1/4 cup olive oil; sprinkle with garlic and thyme. Bake, uncovered, at 350 degrees for 1 hour, turning occasionally.
  2. 2) In a large saucepan, sauté onion in remaining oil until softened. Add roasted tomatoes and basil; (There's quite a bit of liquid in the roasting pan when the tomatoes are done, but I used only about 1/4 cup of the liquid and discarded the rest.) Cook for the tomatoes and onions for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes.
  3. 3) Put through a sieve or food mill (I used a food mill.); return puree to pan. In a small saucepan over medium-low heat, warm half-and-half (do not boil). Stir half-and-half, salt and pepper into soup. (Next time I make it I might add a can of diced tomatoes and maybe some zucchini. I couldn't this time because Don is a picky eater when it comes to veggies.).