Roasted Tomato Soup Recipe
This Roasted Tomato Soup is made with fresh roasted tomatoes and basil simmered in vegetable stock with onion and garlic, and then blended until smooth and creamy.
Servings: 6 servings
Ingredients
- 3 pounds ripe plum tomatoes cut in half lengthwise
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion chopped
- 6 garlic cloves minced
- 1/4 teaspoon crushed red pepper
- 1 28-ounce canned whole peeled tomatoes with their juice
- 1 ½ cups fresh basil leaves packed
- 1 sprig fresh rosemary
- 1 quart low sodium vegetable broth
Instructions
- 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.
Video
Notes
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: 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.
Nutrition
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
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