Contest-Winning Roasted Tomato Soup
Total TimePrep: 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
- 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.
- 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.
- In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Nutrition Facts1 cup: 276 calories, 22g fat (6g saturated fat), 27mg cholesterol, 421mg sodium, 19g carbohydrate (11g sugars, 5g fiber), 4g protein.
Apr 3, 2018
This soup really is Tastefully Tomato. Just made a few changes based on what I had on hand. I used 3 types of tomateos. As our winter ones are awful. I used 2 Pints of grape. 1 plum and a medium can of diced tomatoes juice included. I also roasted the mixture at a lower temperature and for a longer period of time. I also used chicken stock and added one peeled and cut carrot to the simmering mixture. Just processed everything and I did not strain the mixture. Used evaporated milk to lower the fat. LOved the Bisque like texture that this version offers. The amount of garlc is right on. The 5 stars is easily earned with this recipe.Taste of Home VFE. This one really screams summer *
Aug 24, 2017
Just a question. When using a blender wouldn't the skins be "pulverized"? Also isn't there a little nutrition in the skin, at least fiber that's healthy for us?
Nov 6, 2016
My Mom was looking for a Tomato Soup recipe to use up tomatoes from Dad's garden. She's not a big foodie like myself so she asked me. I thought this recipe sounded good and more importantly to my Mom (easy). I suggested she use stock instead of water, which I always tend to do as another layer of flavor. She also has an immersion blender (for her Starbucks, not for cooking), ?? I told her that would be easier than transferring to a blender. Both her and my Dad raved about it! She was thinking of shipping it from NY to me here in FL to try. I told her it would be easier if I just make it myself, which I intend to do in the very near future!
Mar 13, 2014
Good way to use up tomatoes drier paste tomatoes work the best.
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!
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.
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.
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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