Roasted Tomato Soup
Easy and delicious Roasted Tomato Soup made with freshly roasted tomatoes, caramelized onion, garlic, fresh basil and vegetable or chicken broth.
Servings: 6
Calories: 273kcal
Cost: 15
Recipe Link
Equipment
Ingredients
- 3 pounds. ripe plum tomatoes cut in half lengthwise
- 1/4 cup + 2 Tablespoons extra virgin olive oil
- 2 yellow onions chopped (about 2 cups)
- 5 cloves garlic , minced
- 2 Tablespoons butter
- 1/4 teaspoon crushed red pepper flakes
- 28 ounce can whole plum tomatoes , undrained
- 2 cups fresh basil leaves , packed, then chopped
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth or vegetable broth
- Optional garnishes: grated parmesan, fresh basil
Instructions
- Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes.3 pounds. ripe plum tomatoes
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.2 yellow onions, 5 cloves garlic, 1/4 teaspoon crushed red pepper flakes
- Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan.28 ounce can whole plum tomatoes, 2 cups fresh basil leaves, 1/2 teaspoon dried thyme, 4 cups low-sodium chicken broth, 2 Tablespoons butter
- Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.
- Taste and add salt and pepper or more thyme or basil as needed.
- Transfer the soup to a blender or large food processor and puree until smooth.
- Serve with fresh grated parmesan cheese on top, fresh basil, and a side of cheesy bread!
Video
Notes
To Make Ahead: Roasted tomato soup can be made a few days ahead of time, stored in the fridge. I think it even tastes better as it sits and the flavors have time to blend.
To Freeze: store in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then rewarm on the stove.
Recipe adapted from Ina Garten
Nutrition
Calories: 273kcal | Carbohydrates: 21g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 282mg | Potassium: 1012mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2611IU | Vitamin C: 48mg | Calcium: 100mg | Iron: 3mg
