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Contest-Winning Roasted Tomato Soup Recipe

Contest-Winning Roasted Tomato Soup Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 40 min. YIELD:6 servings

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

  • 1. Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
  • 2. Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
  • 3. In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired. Yield: 6 servings.

Nutritional Facts

1 cup: 276 calories, 22g fat (6g saturated fat), 27mg cholesterol, 421mg sodium, 19g carbohydrate (11g sugars, 5g fiber), 4g protein.

Reviews for Contest-Winning Roasted Tomato Soup

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MY REVIEW
Kasha
Reviewed Mar. 13, 2014

"Good way to use up tomatoes drier paste tomatoes work the best."

MY REVIEW
mktwise
Reviewed Nov. 5, 2011

"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!"

MY REVIEW
mnccaleb
Reviewed Sep. 30, 2011

"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."

MY REVIEW
PatsyParker
Reviewed Sep. 29, 2011

"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."

MY REVIEW
beaneddie
Reviewed Sep. 29, 2011

"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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