Roasted Tomato Soup with Fresh Basil
Total TimePrep: 20 min. Bake: 25 min.
Makes6 servings (1-1/2 quarts)
This soup turned out good but I thought it was a bit on the bland side. However, in saying that, I had to use dried herbs. Perhaps fresh would have made all the difference. Nice and easy to put together and I did add some warmed milk and a bit of Parmesan cheese which lifted the total flavour quite a bit. I will make this again.
Thought this soup was okay ... not the best. Will try to tweet the recipe next time.
I did not care for this at all. I love tomato soup in many variations and was really surprised and disappointed. I made a Roasted Yellow Tomato Soup with Goat Cheese and Pesto Croutons from this same issue about a month ago that was delicious. The biggest difference is that one called for broth, milk and cream and this one is strictly veggies.
Simple preparation and it tastes amazing! I threw in a hot pepper for roasting as well, and adjusted the salt after pureeing it. Delicious soup!
This is the best tomato soup ive ever made. Roasting makes all the difference!!
Very good. I added 1 tsp of sugar. I also pureed for 2-3 minutes to get a smoother texture. Delicious!
This soup is outstanding! I doubled the recipe and roasted the veggies for close to an hour. After processing in my blender, I put the mixture through a sieve to remove the skins and seeds. The soup was easy to make, thick, and delicious! I plan on making more with my garden-fresh tomatoes and freezing it to enjoy this winter.
This is a very good tomato soup recipe. I was afraid it wasn't salty enough somI added a little more. After it sat it was too salty. Lesson leatned is that it's probably salty enough so don't be too quick to add more. P.S. It's really good cold also!
The soup is good, but very chunky. I think an immersion blender would do the best job, rather than a food processor. The roasted tomatoes smelled amazing when I pulled them out of the oven, and the soup is very simple to make.