Print Options

Back to Roasted Tomato Soup >

Include these items:

Select reviews >

Taste of Home Logo

Roasted Tomato Soup

Roasted Tomato Soup
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
6 ServingsPrep: 25 min. Cook: 40 min.

Ingredients

  • 15 large tomatoes (5 pounds), seeded and quartered
  • 1/4 cup plus 2 tablespoons canola oil, divided
  • 8 garlic cloves, minced
  • 1 large onion, chopped
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/2 cup heavy whipping cream
  • Fresh basil leaves, optional

Directions

  • Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan.
  • Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat.
  • Bake at 400° for 15-20 minutes or until softened, stirring
  • occasionally. Remove and discard skins.
  • Meanwhile, in a Dutch oven, saute onion in remaining oil until
  • tender. Add the tomatoes, water, salt and, if desired, pepper
  • flakes. Bring to a boil. Reduce heat; cover and simmer for 30
  • minutes or until flavors are blended. Cool slightly.
  • In a blender, process soup in batches until smooth. Stir in cream and
  • heat through. Serve immediately or cool soup; transfer to freezer
  • containers. Cover and freeze for up to 3 months.
  • To use frozen soup: Thaw in the refrigerator overnight. Place in a
  • large saucepan; heat through. Garnish with basil if desired.
  • Yield: 6 servings.
© Taste of Home 2013

2 of 2

Roasted Tomato Soup (continued)

Nutrition 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.
© Taste of Home 2013