Soups & Stewsculinaryhill5.0
Roasted Tomato Soup
Most vegetables benefit from a little roasting to caramelize their edges and deepen their flavors, and tomatoes are no exception. This easy Roasted Tomato Soup is rich and hearty, with no thickeners to dilute the flavor. Garnish with a drizzle of sour cream, some buttery croutons, or a grilled cheese sandwich!
👥 5 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 1h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●dutch oven
- ●blender
- ●food processor
📝 Preparation Steps
1
Preheat oven to 450 degrees. In a large bowl, add tomato halves, 1/4 cup olive oil, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Spread evenly on a rimmed baking sheet, cut-side up, and roast for 30 to ⏱️ 35 minutes.
2
In a large Dutch oven or stockpot (at least 5 1/2 quarts), heat the remaining 2 tablespoons olive oil over medium-high heat until shimmering. Stir in onions and 1/4 teaspoon salt, and cook until softened, about 5 to ⏱️ 7 minutes. Stir in garlic and red chili flakes until fragrant, about ⏱️ 30 seconds.
3
Stir in chicken broth, canned tomatoes and juice, basil, thyme, and roasted tomatoes with any accumulated juices on the baking sheet. Bring to a boil, reduce heat, and simmer uncovered for ⏱️ 40 minutes.
4
Working in batches, puree the soup in a blender, a food processor, or with an immersion blender. Season to taste with salt and pepper (I like 1 1/2 teaspoons salt and 3/4 teaspoon pepper). Garnish with fresh basil, sour cream, and croutons if desired.
Nutrition Facts
calories
221 kcal
fat Content
13 g
serving Size
2 cups
fiber Content
6 g
sugar Content
13 g
sodium Content
416 mg
protein Content
8 g
carbohydrate Content
23 g
saturated Fat Content
2 g
unsaturated Fat Content
11 g
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