Roasted Tomato Soup
This Roasted Tomato Soup is made with simple pantry items along with juicy ripe tomatoes and fresh basil, then blended into a creamy flavorful homemade soup
Servings 6 servings
- 3 pounds ripe plum tomatoes cut in half lengthwise
- 1/4 cup extra virgin olive oil + 2 tablespoons
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion chopped
- 6 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes
- 1 28-ounce canned whole peeled tomatoes with their juice
- 1 ½ cups fresh basil leaves packed
- 1 sprig rosemary
- 1 quart vegetable broth
Preheat the oven to 425°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.
Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.
Recipe: Inspired by the roasted tomato basil soup from the fabulous Ina Garten.
Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge and reheat really well. If you're serving with cream, I recommend adding after your reheat the soup to avoid is cream curdling.
Freezing Instructions: Cool the soup completely after cooking, then place in freezer safe containers or bags. You can freeze in individual portions or in larger quantities for up to 3 months. When ready to eat, just thaw in the fridge before reheating on the stovetop or in the microwave.
Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the soup in batches to a blender.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.
- You can skip the canned tomatoes if you prefer, but I love the combination of canned and roasted in this recipe. If you do so, you can double the roasted tomatoes and you may need to add some tomato paste to brighten the color.
- Feel free to use dried basil if necessary. Although if you can find fresh basil, it really transforms the flavor of the recipe.
Calories: 154kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 1518mg | Potassium: 723mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2647IU | Vitamin C: 41mg | Calcium: 64mg | Iron: 2mg