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Contest-Winning Roasted Tomato Soup

 Contest-Winning 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.


  • 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


  • 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.

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Contest-Winning Roasted Tomato Soup (continued)

Directions (continued)

  • To use frozen soup: Thaw in the refrigerator overnight. Place in a
  • large saucepan; heat through. Garnish with basil if desired.
  • Yield: 6 servings.
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.