Roasted Tomato Soup Recipe

5 2 1
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Roasted Tomato Soup Recipe

Read Reviews
5 2 1
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 70 min. Cook: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 70 min. Cook: 15 min.

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

Directions

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.
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.
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 cup: 211 calories, 15g fat (3g saturated fat), 10mg cholesterol, 304mg sodium, 17g carbohydrate (11g sugars, 4g fiber), 4g protein.

  • 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
  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

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MY REVIEW
MLH6 User ID: 5421376 20969
Reviewed Sep. 22, 2012

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

MY REVIEW
okiema User ID: 5889536 46402
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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