Roasted Tomato Soup
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This classic recipe can be heated, chilled or used as a beautiful tomato sauce with pasta. It uses summer tomatoes that are so plentiful this time of year.
Get the full How To Make Roasted Tomato Soup Guide
This versatile soup can be eaten hot or cold or used as a beautiful sauce for pasta. This recipe has over 3,000 views on Snapguide and over 300 people have favorited it.
8-10 whole garlic cloves
3 Tblsp Kosher Salt
4 Tblsp. Olive Oil plus additional to coat tomatoes
2 Medium onions chopped
1/2 Tsp Red Pepper Flakes
28 ounce canned Tomato Puree
1 Tsp Chicken bouillon base
1 Cup Water
3 Cups Whole Basil Leaves
1/4 Tsp Italian Seasoning
1/2 Tsp Thyme
1/4 Cup Heavy Cream or Half and Half
Kosher Salt and Cracked Pepper to taste
Preheat Oven to 450 degrees
Cut ripe tomatoes into 8 pieces and spread on an oiled jelly roll pan. Add whole, peeled garlic cloves
Drizzle olive oil over tomatoes and whole garlic cloves and toss with kosher salt and fresh cracked pepper
Roast for 25 minutes until tomatoes and garlic are soft. Let cool. Do not pour off the juice in the pan.
Heat about 4 Tblsp of olive oil in a large pot. Saute two medium chopped onions until soft and lucent.
Pull out the roasted garlic from the tomatoes. Chop and add to onions.
Add red pepper flakes.
Add 28 ounce can of tomato puree, 3 Cups whole basil leaves, the roasted tomatoes and juice, Italian Seasoning and Thyme.
Mix 1 Tsp. chicken bouillon with water. I use the tomato puree can to mix the water and chicken bouillon base. Add to the pot.
Once it's brought to a small boil, turn heat down and simmer for at least 45 minutes.
IMPORTANT. Let cool before blending the tomatoes.
I use an immersion blender but a food processor or blender works equally well. Remove 1/2 and set aside to use as a nice cool soup.
I use the remainder to add the cream while continuing to blend.
Salt and pepper to taste.
Suggestions for a garnish...shredded fresh basil leaves, sour cream, or gorgonzola chunks.
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