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Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
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Nutritional Facts 1 cup equals 276 calories, 22 g fat (6 g saturated fat), 27 mg cholesterol, 421 mg sodium, 19 g carbohydrate, 5 g fiber, 4 g protein.
Originally published as Roasted Tomato Soup in Taste of Home October 2011, p61
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Reviewed on Nov. 08, 2011 by stillism
This soup tasted wonderful. We used leftover tomatoes from our garden and a lot of them were small. So we did not take the time to peel them all but after blending the skin was not noticeable in the soup.
Reviewed on Nov. 05, 2011 by mktwise
My husband, who rarely likes new recipes, loved this one. It really wasn't very difficult or time consuming. He said he wants to make it for the firestation...so it must be a hit!
Reviewed on Sep. 30, 2011 by mnccaleb
This soup was so yummy! I didn't have any fresh tomatoes, just not so hot ones from the grocery store and it was still good. I'm sure it's amazing with garden tomatoes!The only change I would make is to remove the tomato skins before baking. It was irritating to sit and wait til they cooled and then have to pick off all the skin before cooking. Plus, like someone else mentioned, you loose half the garlic.
This soup was so yummy! I didn't have any fresh tomatoes, just not so hot ones from the grocery store and it was still good. I'm sure it's amazing with garden tomatoes!
The only change I would make is to remove the tomato skins before baking. It was irritating to sit and wait til they cooled and then have to pick off all the skin before cooking. Plus, like someone else mentioned, you loose half the garlic.
Reviewed on Sep. 29, 2011 by PatsyParker
This is the best homemade tomato soup I have ever made. It makes more like 2 qts.Next time I make it I will use only 4 cloves of garlic.
This is the best homemade tomato soup I have ever made. It makes more like 2 qts.
Next time I make it I will use only 4 cloves of garlic.
Reviewed on Sep. 29, 2011 by beaneddie
i made a couple adjustments, substituting some of the water for tomato juice, added more garlic to saute with the onions as the garlic with the tomatoes, most of it didn't make it into the soup, was burned or discarded with the skins. the result was scrumptious!
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