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- Dish type
- Vegetable soup
- Tomato soup
- Roasted tomato soup
This rich soup blends the flavours of garden fresh basil and oven roasted tomatoes.
392 people made this
- 4 cloves garlic, unpeeled
- 1kg (2 1/4 lb) plum tomatoes, quartered
- 3 tablespoons of olive oil
- salt and freshly ground black pepper
- 1L (1 3/4 pints) hot chicken stock
- good handful fresh basil
- 1/2 tablespoon balsamic vinegar
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat oven to 190 C / Gas mark 5. Place the unpeeled garlic and tomato quarters cut side up on a baking tray. Drizzle with oil, and sprinkle with salt and pepper. Roast 1 hour in preheated oven.
- Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor or blender along with the roasted tomatoes and juice from the baking tray. Add stock, basil and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Roasted tomato soup
Reviews & ratingsAverage global rating:(147)
Reviews in English (128)
Something else.added a orange pepper that needed using, and added some fresh chilli to spice it up, it was lovely!-25 May 2011
this is a lovely soup, i sieved after blending as a tweaker advised, i did add more basil when heating the soup up and a little tip regarding the garlic, before putting the garlic cloves into the dish. cut the hard end off (where it was joined to the stalk) leaving the skin on. once cooked its very easy for the inside to slide out, rather than having to squeese it out.-16 Sep 2010
Altered ingredient amounts.Thanks so much for this recipe. This was my very first attempt at making soup and it was absolutely delicious! I took advice from other tweaks on here and roasted a red chilli along with the tomatoes and garlic, only added 250ml of stock, sieved after blending and added the basil after sieving and before reheating ready to serve. Made a thick, silky smooth soup that everyone wanted the recipe for!-19 May 2010
Roasted Cherry Tomato Soup Recipe
Roasted Cherry Tomato Soup Recipe is a simple soup that calls for very few ingredients but has a wonderfully deep and complex flavour. It is tangy, sweet and spicy with a hint of smokiness that comes from roasting the tomatoes.
Serve the Roasted Cherry Tomato Soup as a weeknight dinner dish, along with some crusty Salad, or even as a starter at a dinner party. This soup is a crowd-pleaser and loved by kids and adults alike.
Other recipes that you can try are:
Note: If you do not have an oven to roast the tomatoes, you can also saute them in a skillet on high flame until the tomatoes are wrinkled and cooked through, by caramelization. You can also replace rosemary with basil leaves.
My wife has made this many times. absolutely delicious! Love the parmesan crisps with this soup
I too roasted the onions. I also used an immersion blender, strained the solids, left out the sugar and butter and used used LF sour cream instead of cream, using the immersion blender to get it smooth. It is pretty fabulous, simple dish with your tasty garden tomatoes getting top billing like they deserve.
Made this last night from Rutger's and Brandywines outta my garden. I roasted the onion -also from the garden, garlic too-as well. I didn't have any cream on hand so I used some milk and evaporated milk. I also used salted butter. It came out delicious. I can't wait for my peppers to turn red and then I will add roasted red peppers to the recipe and use real cream next time I know it will be fabulous.
Great soup, definitely a favorite.
This soup is just marvelous. Comfort food at it's best!
Excellent! This soup has a great roasted tomato flavor and is quite easy to make as long as you have an hour to roast the tomatoes and garlic. I plan to make it many more times!!
I found this recipe a little flat and one-dimensional as written. I enhanced the flavor by adding a splash of balsamic, a couple of dashes of Worcestershire, and about a half teaspoon of ground cloves. With those additions it was pretty good. I used a mix of Romas and beefsteak tomatoes - it probably would have been better with all Romas.
Awesome taste. My go-to home made tomato soup. Quick, easy and tasty. Wish I had seen this recipe long ago.
I forgot to rate it - here it is, with four forks.
This was perfect. I had tried to make tomato soups before, but to no avail. They were always too sweet and had no depth. But this soup, by first roasting the tomatoes and garlic, had depth, viscosity, and a taste that I would do nothing to change. Simply delicious and deliciously simple!
Hands down, the best tomato soup ever! I've made this several times and I wouldn't change a thing.
I used an immersion blender instead as I didn't want to waste any of the fiber from the tomatoes. It was heavenly.
Made exactly as written with 4 1/2 beefsteak tomatoes from our CSA box. Used 1/2 cup of warm stock to deglaze the pan the tomatoes were roasted on. The family loved it. Used a leftover roasted chicken carcass to make the stock simultaneously to use in this recipe.
I have been making this for years. Today I bought 30 lbs of tomatoes from a local stand and made a triple batch. I up the garlic a bit and freeze for winter. No need to can- just cool on the stove then in the fridge overnight. Freezes well for a couple of months. I drizzle a little half and half before serving (also a little fresh basil). No need to add cream into the soup. Excellent comfort food. Barely made a dent in the amount of tomatoes I have - will need to make more tomorrow!
For an amazing flavorful concoction cut the broth dramatically -- even in half! We've made this many times before, and loved it. But tonight I overlooked the broth and was amazed at the improved tomato flavor I had after the purée process. After checking back with the recipe I realized my mistake, and poured some in. Best tomato soup ever!
This is an excellent recipe. I made it all last summer using over ripened tomatoes from our local farmer's market. I omitted the heavy cream and used either water or chicken stock. Delicious.
Very good, and especially with the wafers. We're vegetarian so substituted low sodium veg. for chicken broth, but otherwise followed recipe. I would definitely double the garlic next time (added more at end) and could probably skip the sugar. Will try the balsamic next.
I make this soup every year for canning. It is so amazing to have warm summer tomatoes in February. Some years I make it exactly as is, some years I mix it up a bit, regardless, it's always amazing. I usually up the garlic a bit, there is no such thing as too much garlic! I know some folks frown upon canning dairy items, but I've never had a problem. Just increase the time in the bath, I think I do like 20-30 minutes. The smell of the roasting garlic and tomatoes wafts through the house and is a great bonus. If I could bottle that smell, I would make a fortune! P.S.- skip the wafers.
Ran out of oregano, so used 1/2 cup fresh basil, along with a couple bay leaves. Added some chicken stock and used fat free half & half to lighten the calories. Halved the sugar. how much you use will depend on your tomatoes and your taste preference. Would roast more garlic next time and like the idea of balsamic. Did not strain - liked it with a bit of texture. Did not make the Parm wafers, but plan to do that next time.
Very good! Will definitely do it again!
Great recipe! And easy to boot. Halved it though as i didn't want yo cook for an army. Added a little balsamic vinegar and sugar to the tomatoes as well before roasting. Will definitely make again.
Last year, my husband harvested all the green tomatoes from our garden, right before a hard frost. He placed them in our south facing windowsills, and about a week later they were red. I settled upon this recipe to use them up for two reasons: one, roasting the tomatoes, to concentrate the flavor, seemed like a good idea since they hadn't ripened on the vine. And two, I had an open cream in the fridge that I wanted to use up. I made a triple batch, using a mix of all the types of tomatoes from my garden, but mostly plum/sauce-type. I used a whole head of garlic, broken up into cloves, per half-sheet pan crammed full of tomatoes, and I roasted for two hours instead of one. I tasted the soup before adding the cream, and thought it was great. In the end, I decided I preferred it without the cream (and I'm no health nut), and that's how I plan to make it this time. If I feel that it's a little too acidic, I think I'll try adding a little butter, a la Marcella Hazan and her famous sauce. I froze what I didn't eat within a day or two, but that triple batch was gone so fast, and was longingly dreamed of so much throughout the rest of the winter, that I planted twice as many tomatoes(45 plants) this season just so that I could make more of this soup!
I used some leftover heirloom tomatoes plus some delicious early girl tomoatoes. But I'm giving this three forks because this recipe does not need sugar. Let the tomatoes speak for themselves as the sugar really made this too, too sweet.
I veganized this recipe and did a full review on my blog: Peaceful Table. The Vitamix eliminates any need for straining the soup!
My go to tomato soup recipe! Just bought a bunch of different little tomatoes at Farmers Market to supplement my garden ones. The key really is to have home-grown or farmers market tomatoes. I often use the mini grape or cherry tomatoes, as they have that concentrated sugar-y flavor. If my tomatoes are so so, I bump up the sugar, it helps a little. Plus, I usually double up the recipe and can it. Although, it's always eaten before a month even goes by:)
Not groundbreaking but truly delicious. The garlic needs a little more cooking time. Roasted tomatoes should be broiled last few minutes. Quite exquisite flavors.
This is a delicious summer dish. My tomatoes were very juicy so I did not add all of the broth (used 1 cup homemade chicken broth, 1 cup water). I think next time I will use all water, as another reviewer suggested - the broth just takes away from that fresh tomato flavor. I used a mix of garden tomatoes and cut the roasting time down a bit due to their size.
I used one head of peeled garlic and wrapped it in double foil. I roasted this alongside the plum tomatoes for a full hour at 400 degrees. I sprinkled these with fresh thyme and omitted the basil. It was sensational.
Forgot to addd that it may be helpful to oeel tomatoes beforeroasting as even after using immersion blender quite a bit there were still several annoying skins. Also roasted the garlic in the oven with the tomatoes. Very good flavors.
Delicious! Very easy to make and a great use of fresh tomatoes. After reading other's reviews reducing the amount of liquid made all the difference. Only used 1 cup broth and 1 cup half half. Wouldn't want it any thinner.
Some fine tuning made for the best Tomato soup. Roast sweet basil on top of tomatoes. Three cups of broth and small can of tomato paste and 2 tablespoons of balsamic vinegarette.
wow! whata great use of my garden. all i needed from the frig was some chicken base that i keep on hand anyway. used different kinds of tomatoes and the skins just fell off after roasting. no need to peel. great classic with a grilled cheese sandwich but since i am gluten free i just added a brick of cream cheese to it and had it bisque style.
Good but don't need to make it again. Had to use tomatoes out of season. Had to add some tomato paste to get more body into the flavor. Can really taste the herbs that are added to the soup.
My husband loves this recipe. I add a bit of minced ginger to add and the stock to 2 cups.
I made this as written with the exception of reducing the chicken broth to 3 cups. I used fresh herbs. I loved it but I'm a nut for tomatoes. I can see where adding 1/2 and 1/2 or milk would give it a creamier and soupier taste and texture. I thought the various changes made by other reviewers sounded interesting but I would not add canned tomato paste particularly if using fresh ingredients. I will certainly make again.
It's a great recipe. I made a few small changes inlcuding adding a bit of brown sugar to cut the acidity and adding day old bread to make a richer soup.
Fabulous. I took other reviewers advice and only added 2 cups of stock. I can't imagine it with 4 more. absolutely unnecessary! Pair this with a grilled cheese for the perfect meal.
Very nice soup. Even with average winter supermarket tomatoes this was lovely. I also added a little balsamic vinegar to give it a bit more depth. Can't wait to make this again with ripe tomatoes from the garden!
Really good simple recipe. As suggested by another reviewer, I roasted an entire head of garlic along with the tomatoes. I was lucky enough to have some homemade stock in the freezer so I used that as well. I added a little white rice to the bottom of the bowl and served it with a small salad,a healthy, easy, satisfying dinner. Really enjoyed it and will make again. Makes me look forward to having surplus tomatoes at the end of the season!
I didn't have roma tomatoes so I used vine ripened regular tomatoes. I didn't add as much liquid, maybe 1 cup. It tasted great. I will try the romas next time and use milk as suggested.
This soup turned out delicious. An excellent way to use up those ripe tomatoes from the garden. I took many of the suggestions on here to roast the garlic and add chicken broth only to desired consistency. We made grilled cheese to go with it, and it was absolutely wonderful. Perfect easy meal for the first day of fall!
The 4 forks is with adjustments. I roasted the garlic instead of sauteing. Used fresh rosemary and basil. No need at all for the broth -- you want to keep all that tomato flavor and the broth called for is entirely too much liquid and I think would mask the roasted flavor of the tomatoes. That would be a travesty. I just added a little water and milk while blending until I had the desired consistency. The roast tomato flavor in this soup is outstanding. Texture is exceptional -light yet with some heft. I will definitely make this again and again. Total standby.
Loved this soup. I roasted a whole head of garlic in tin foil with a bit of olive oil along with the tomatoes. It made throwing the soup together that much easier.
this is one of the best soups i have ever tasted. My entire family loves it and it has become a Christmas day tradition. We even spice it up with additional hot pepper flakes.
This recipe is delicious and simple. Use as many tomatoes as possible. Even if you don't have a blender or a food processor, just smush the tomatoes with a potato masher or fork and your soup will be chunky, but still delicious. I tried roasting onions with the tomatoes, and it wasn't great. Stick with just the tomatoes, adjusting the herbs if you like, and you'll be good to go!
My kids love this so much that they won't eat any other tomato soup. Make it every Halloween with grilled cheese before trick-or-treating and the adults and the kids eat it up. Agree with the reviewer that you HAVE to use the fresh herbs. Enjoy!
So great and SO easy. I didn't have time to roast the tomatoes (in fact, I didn't have time to shop for the tomatoes, either). So I diluted a large can of tomato paste I have had in my pantry for YEARS (I can't tell you how thrilled I am to finally have THAT gone) with enough water to make it look like soup and nuked it for 10 minutes. Oh YUM.
Like many others, this recipe came out waaay too watery. So my solution was to add 3 cups of rice and 1 cup of water and simmer for an additional hour. Then added 3/4 cup milk and a significant amount of parmesan cheese. After the modifications this recipe came out great! Will definitely make again!
Lots of extra tomatoes from the garden. Slow roasted them with chopped garlic, olive oil, shredded basil, s & P at 250 degrees for 3-4 hours. Used fresh rosemary and tyme. Added a few blobs of tomato paste. Blending longer then "chunky" stage made it very creamy with out the cream. Topped off with lemon pepper goat cheese. Killer.
I made a lot of changes to this recipe, and it was delicious. Never made it as written. I roasted 3 large vine ripened summer tomatoes and 4 cloves of garlic in the oven. I sauteed jar roasted red bell peppers and red onion on the stove top, added the tomatoes and garlic and about 2.5 cups of chicken stock. Simmered and then pureed with immersion blender, and swished in just a touch of cream. Used same seasonings as recipes. It was delish!
Roasted Tomato Soup
This soup tastes like a sexied-up version of this roasted tomato sauce that I shared with you last year. This roasted tomato soup recipe makes enough for about 2 servings, but I’d definitely double, triple, or quadruple the recipe, if need be. I only say this because two helpings wasn’t enough for me that day I had to make more later. It’s that good.
- 1 ½lbs / 680g Ripe tomatoes (whatever you’ve on hand I used plum & cherry), halved
- 1 medium-sized peeled Red onion or Cipollini onion, quartered
- 1 small head of Garlic, or four regular sized garlic cloves (skin on), top cut off
- ½ tablespoon Fresh thyme leaves (from about 3 springs) or ½ teaspoons dry thyme
- 1 teaspoon Natural Cane Sugar
- Fine Grain Sea Salt & Freshly Ground Black Pepper
- 1 tablespoon Olive oil (not extra-virgin)
- ½ cup / 4oz / 85ml Chicken / Vegetable Stock (optional)
- 2 tablespoons Heavy cream (optional)
- Generous slice of fresh artisanal bread
- Unsalted butter, room temperature
- Fresh Mozzarella cheese
- Preheat oven to 375F / 190C / Gas Mark 5.
- Spread the cut tomatoes, onion, garlic, and thyme on a baking tray or roasting tin (if you&rsquore double/tripling/ quadrupling the recipe, use a roasting tin). Sprinkle with sugar, and season to taste with salt & pepper.
- Coat with olive oil, and roast in the preheated oven for about 40 minutes, or until the tomatoes are about half their size, wrinkly, and some of the juices are caramelized on the bottom of the pan.
- Tip the tomatoes and onions into a blender or food processor. Squeeze the contents out of the garlic bulb, and mash with the back of a fork, add to the tomatoes and onions. Pulse until smooth.
- You can stop here if the soup is thin enough for your liking. If not, pour the rust red mixture into a large sauce pan, and thin the mixture with the stock and heavy cream. Heat the mixture on medium heat, until bubbly and warm.
- Serve with toasted bread or mozzarella cheese-topped bread (preparation below)
- Prepare the Cheese-Topped Bread: Heat a cast-iron (or oven-safe) pan on medium heat. Butter both sides of the bread, and toast the bread until golden brown. Top with fresh mozzarella, and put pan under broiler for a couple minutes until the cheese is bubbly and golden brown. Float on top of hot soup.
To keep this vegetarian, substitute the chicken stock with vegetable stock.
Preheat oven to 425°. Crush tomatoes with your hands into a 13x9" baking dish scatter garlic over and drizzle with 1/4 cup oil season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and tomatoes are jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25–30 minutes (this long, slow cooking draws out maximum flavor). Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.
Meanwhile, strip leaves from rosemary sprig and toss with bread and remaining 2 Tbsp. oil on a clean rimmed baking sheet season with salt and pepper. Toast, tossing once, until croutons are golden brown, 6–8 minutes.
Working in batches, purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape cover with a towel). Transfer to a large bowl or pitcher.
Pour soup back into pot. Taste and season with salt and pepper keep warm.
Serve soup topped with butter and rosemary croutons.
Do ahead: Tomato soup and croutons can be made 4 days ahead. Let soup cool cover and chill. Store croutons airtight at room temperature.
How would you rate Roasted Tomato Soup?
super yummy. we added balsamic vinaigrette to the soup for some acidity. really really good. 10/10 recommend !
Delicious! I added a touch of brown sugar into the tomato mixture in order to reduce the acidity and added slivered fresh basil right before serving and yes you can absolutely use all of the tomato juice from the can!
I made this recipe with fresh tomatoes that I picked green just before the frost a month ago, and let ripen to red in a garage. I was surprised at how well the soup turned out considering how bland and mushy my tomatoes were. I blanched and peeled them, halved them, squeezing out most of the watery juice and seed before roasting them as per the recipe. I think the slow cooker onions are the secret to the satisfying soup. For the broth I only had powdered Vegan chicken stock on hand, which worked perfectly. I like the soup best 100% puréed with no chunks. The croutons were an absolute perfect match. For the butter I used the new Kite Hill Vegan butter which is delicious. Can’t wait to share with my neighbors tomorrow. This is my new go to Tomato Soup!
Please answer if the juice from the can go into the soup as will
Delicious recipe. I added some bay leaves when cooking the onions and some butter to the final mixture before blending and it was perfect. If using metric - two 400g cans of tomatoes are perfect. I will definitely make this again!
Does the juice in the canned tomatoes go into the baking dish?
This is delicious. I made a double batch. The only alternation I made was when it came time to blend it. I chose not to blend it completely smooth instead leaving some texture. I did run the entire batch through the blender, just the last third of it I blended less thoroughly. The result was fantastic.
add some fresh thyme when serving if you want to absolutely TRANSCEND. this recipe can be done pretty cheap, and relatively easy. Love! delicious and can be easily vegan-ized for friends w/restrictions!
I have made this 8 times this summer. Came up with a few changes: Saute the onions, garlic & 1 stalk celery diced & 2 bay leaves in olive oil in the bottom of my Dutch Oven, before I smoosh the skinned tomatoes on top. Then followed the rest of the recipe, except forgot to puree the first 2 times, then did for 1/2 the next batch, but everyone preferred the just-smooshed then squished with potato masher. Added basil from the garden in a couple of batches, then resorted to dried. Declared scrumptious at our family Thanksgiving pot-luck.
I love this soup! It’s so simple to make (if a little time consuming) and tastes much more complex than its parts. I wouldn’t change the recipe at all.
This roasted tomato soup recipe is something I would usually make right around the beginning of fall, with the last of summer’s tomato harvest.
But I had this one last box of extra ripe tomatoes sitting on my kitchen counter, and I simply could not resist.
In the fall I would typically make it just as my grandpa would, roast everything at very low heat for the entire day and make the house smell like a small Tuscan town on a chilly winter day. But it’s been so warm for us in California and I just could’t have that oven going for that long, right ?
Actually two and a half hours turned out to be just what those tomatoes needed to collapse and concentrate their flavors, and also get just enough caramelization around the edges to give this roasted tomato soup recipe that homey comforting taste.
Preheat the oven to 400°F. Place tomatoes on a roasting sheet, sprinkle with enough olive oil to coat and season with salt and pepper. Roast in oven for 30 minutes.
In a large pot, heat a couple tablespoons of olive oil over medium. Add onions and carrots, and cook for 5 to 7 minutes, until vegetables begin to soften. Add garlic, and sauté for another couple of minutes. Season with salt and pepper.
Add roasted tomatoes to pot and stir. Add vegetable stock and bring to a boil. Lower heat and simmer for 10 to 15 minutes.
Turn off heat and using and immersion blender, blend soup until tomatoes are pureed. (If you do not have an immersion blender, you may ladle soup into a regular blender, returning to the pot once pureed.) Add 2 tablespoons of butter and stir until it has melted into soup. Season to taste with salt and pepper.
- 4 pounds plum tomatoes, halved
- 2 medium yellow onions, diced
- 3 garlic cloves, smashed and peeled
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Coarse salt and ground pepper
- 4 cups low-sodium chicken broth, plus more for thinning
- 2 tablespoons fresh chopped tarragon
Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.
Fresh Roasted Tomato Soup w/ Grilled Cheese Sticks
As I’m typing this post the rain is really coming down here in NC. I LOVE days like this. It makes me wanna just cuddle up on the couch, read, bake, eat and repeat!
My husband looooves tomato soup on rainy days! He’ll crack open a can and grab a sleeve of saltine crackers in a heartbeat.
While eating a bowl of canned tomato soup I asked if he’d ever had homemade tomato soup made with, you know, real tomatoes and stuff. He replied “nope” and happily woofed down his mystery soup.
Bless his heart. Since tomato soup isn’t really my thang I’d never even bothered to make it. I knew he’d loose his mind over a batch of REAL tomato soup so I was excited to “show him the light”. I didn’t even have to go to the store. Just simple, easy, fresh ingredients that I had in stock! The perfect way to use up fresh tomatoes!
Nothing beats roasted tomatoes for tomato soup! That’s the only way to go for maximum flavor in my opinion.
Let me just say this now…tomato soup is the BOMB. I can’t believe I’ve been ignoring this stuff for so long! Or maybe I should say fresh, roasted tomato soup is the bomb. I couldn’t stop eating this soup and the grilled cheese sticks just made it all a match made in heaven!
Talk about bold flavor. I don’t remember it tasting this good when I was younger. I’ve made it twice already. And that splash of heavy cream at the end….. mercy! It’s so good and as with most tomato dishes, it’s even better the next day!
Tomato soup certainly has a bit of elegance to it. Maybe it’s the simplicity and richness.
Now you certainly can get all fancy on me and roast up some pepper, carrots, celery and thangs to add some ump! But I seriously prefer this soup simple with just that hint of sweet onion and roasted garlic and herbs. Delish!