Published Date: September 23, 2020 | Last Updated: March 18, 2023
I used up a good amount of my garden tomatoes to make this heavenly roasted tomato soup. It was soooooo good. So good in fact, that I’m sitting here eating it for breakfast. The trick is roasting those tomatoes for a little extra layer of flavor.
I used up a good amount of my garden tomatoes to make this heavenly roasted tomato soup. It was soooooo good. So good in fact, that I’m sitting here eating it for breakfast. The trick is roasting those tomatoes for a little extra layer of flavor.
Roasted Tomato Soup
What's the secret? Roasted tomatoes. So divine. Enjoy!
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Servings: 6
Ingredients
- 10-12 large tomatoes (or about 20 Roma) ends trimmed and cut into quarters
- 4 T olive oil divided
- 1 tsp salt
- pepper to taste
- 1 large onion diced
- 2-4 cloves garlic, minced
- 4 cups chicken broth
- 1 T dried basil
- 1 T Italian seasoning blend (combination of parsley, rosemary, oregano, and basil)
- 2 T sugar
- 1 cup heavy cream
Instructions
- Take a large cookie sheet, or two 9x13 inch baking dishes and put tomatoes, cut side up, on a single layer.
- Drizzle with 2 Tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and some pepper. Roast at 450° F for 30-35 minutes. Let cool.
- In a large pot over medium high heat, add 2 Tablespoons of olive oil and the diced onion. Sauté, stirring often until the onion is soft and translucent. Then add the minced garlic and cook for another minute.
- Add the roasted tomatoes, juices, peels, seeds and all.
- Add the chicken broth, basil, Italian seasoning, salt and sugar.
- Take an immersion blender and blend up everything inside the pot. (Or use a regular blender to blend it all).
- Let the soup come to a gentle simmer for about 30 minutes. Take the soup off the heat and add the heavy cream.
- Serve hot with a grilled cheese sandwich (not optional 😉) and a yummy green salad.
- *Note: depending on what blender you use, this soup could have bits of tomato peel or seeds. If that bothers you, strain it through a wire mesh strainer.
Amber, can u tell me how much soup this makes?
Thanks
Shawna
Author
Shawna, good question! It’s quite a big pot, I would say it serves 8. If you would like you can actually freeze the soup before you add the heavy cream.
My favorite tomato soup & favorite way to use up excess garden tomatoes! I like to make it to freeze for the rest of the year. I just leave out the heavy cream & pour it in freezer safe individual serving size containers. We eat it all year long! I just add some cream after I reheat it. So good with a grilled cheese sandwich and makes for easy lunches when I can just pull it out of my freezer without any prep.
Author
Morgan, so glad you love it! That’s so smart to freeze it so you have it all year long! And yes, grilled cheese with this one is the way to go! Thanks for sharing.