Roasted Tomato Soup Recipe

Publisher Photo
Served warm or cold, this soup makes a savory first course or light lunch. People always comment on its big fresh tomato taste.—Kriss Erickson, Kalauea, Hawaii
TOTAL TIME: Prep: 70 min. Cook: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 70 min. Cook: 15 min.
MAKES: 4-6 servings

Ingredients

  • 3 pounds tomatoes
  • 1/3 cup olive oil, divided
  • 6 garlic cloves, minced
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  • 2 cups chopped onion
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup half-and-half cream
  • Salt and pepper to taste

Nutritional Facts

1 serving (1 cup) equals 211 calories, 15 g fat (3 g saturated fat), 10 mg cholesterol, 304 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. Core tomatoes; place in a roasting pan. Drizzle with 1/4 cup oil; sprinkle with garlic and thyme. Bake, uncovered, at 350° for 1 hour, turning occasionally.
  2. In a large saucepan, saute onion in remaining oil until softened. Add roasted tomatoes and basil; cook for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes.
  3. Put through a sieve or food mill; return puree to pan. In a small saucepan over medium-low heat, warm cream (do not boil). Stir the cream, salt and pepper into soup. Yield: 4-6 servings.
Originally published as Roasted Tomato Soup in Taste of Home June/July 1997, p47

Nutritional Facts

1 serving (1 cup) equals 211 calories, 15 g fat (3 g saturated fat), 10 mg cholesterol, 304 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.

Reviews for Roasted Tomato Soup

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MY REVIEW
Reviewed Sep. 22, 2012

"Easy and tastes great! Next time I will only use half the garlic."

MY REVIEW
Reviewed Apr. 4, 2011

"i have been making these patties since recipe was published in 2000. very easy to make and easy on the budget. i always serve them with mashed pototoes and some kind of veggie for a very satiisfying meal for my family of five!"

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