Community Pick
Roasted Tomato Soup
"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."
photo by Ashley Cuoco
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 2 lbs plum tomatoes
- 6 garlic cloves, peeled and whole
- 1⁄4 medium red onion
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 sprigs oregano, remove leaves from stem
- 3 -4 basil leaves
- salt
- pepper
- 2 2 cups fat-free chicken broth or 2 cups water
- 1⁄4 cup parmesan cheese, shaved or grated (optional)
directions
- Pre-heat oven to 375 degrees.
- Wash and cut tomatoes, placing in a shallow baking dish cut side down.
- Add onion pieces, garlic, oregano and basil to the pan.
- Drizzle vegetables with olive oil and balsamic vinegar.
- Season with salt and pepper.
- Bake for 45 minutes.
- 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.
- An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
- Serve garnished with cheese if desired.
Questions & Replies
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How many oz are in a serving? -
What do I need to do if I want to can this
Reviews
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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!
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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 :) -
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. -
This is a wonderful soup, I call it a Miracle Soup, I have been fighting a sinus infection for 3 1/2 weeks, anti-biotics were not working... had 3 bowls of this soup yesterday and no more sinus symptoms, this soup is packed with nutrition. I use 25 year old balsamic and more garlic and onions than called for and also dried basil and italian seasoning. After roasting, I pour the tomato mixture in a large sauce pan, add liquid, and blend with a stick blender, works perfectly. My wife loved the soup too, she finished it off. Making some more right now, it is addictive. Sending link to entire family. Oh, and your house will smell like an Italian restaurant, wonderful smell. -
This was my first time really making tomato soup from scratch - using tomatoes straight from our garden - and it was fabulous! I used dry herbs since I did not have fresh on hand. I'm sure it'd be even better with fresh, but this was still very tasty. I threw in two carrots and one celery to the roasted vegetables, and a lot more onion than called for, and it all turned out wonderfully. I also strained the soup at the end (it was also great before straining), added some cayenne for some heat and some milk to finish it all off. I'm looking forward to the leftovers tonight. Thanks!
see 138 more reviews
Tweaks
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Excellent soup. My wife never liked the canned tomato soup but absolutely loves this. My only change is that I added some New Mexico green chile to the recipe to give the soup a little added kick.
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Very good, easy soup to put together. I have a ton of cherry tomatoes right now, so this was the perfect recipe for dinner tonight. I was worried the basil leaves might burn roasting in the oven that long and I was right. Mine turned out a little crispy so I will either "hide" them under the tomatoes next time or just blend them up at the end. The soup was a beautiful red color ( I left the skins on...didn't bother me) I used my immersion blender to blend just until everything was combined. I think next time, I will make this soup with half cherry tomatoes and a half canned tomatoes for a richer taste. I am also thinking about using dill instead of basil for a yummy tomato dill soup... I served it with a dollop of sour cream on top and a grilled cheese sandwich. Thanks!
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Chilli oil
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I am stuck in China, and do not have an oven to roast veggies. And access to herbs outside of the local speciality dishes - spicy foods - is near impossible to obtain. However, the recipe here is an excellent tomato recipe and can be adjusted based on the variety of tomato available. I do tend to agree that sometimes the acidity levels are a little high and I either add a shot or two of sugar, or I substitute with a good quality tomato sauce.... And when I feel like a good home made Minetrone, I add cubed potatoes, carrots, barley, mushrooms, more onion, garlic,celery and at end of cooking stage some noodles or pasta, broken into bite sizes, you can also add minced beef or teenie meatballs for those men out there that prefer a stewy soup or for kids, alphabet noodles are pretty cool. (they play scrabble at the table based on the letters in the soup....). 3 points for three letter words, 4 points for four and so forth.
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I have made this several times now and it is the BEST!! The only thing I change adding about a 1/2 tsp truvia (could use sugar a well) to soften the acidic taste, and I add fresh mozzarella cubes instead of the Parmesan and add fresh basil on top... Delish!!!
see 1 more tweaks
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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