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Roasted Tomato Soup

C4Bimbos's picture
One of my favorite things is the world is tomato soup. Unfortunately I’m a soup snob and Campbell’s “tomato soup” just doesn’t quite do it for me. I like a real tomato-y flavor that is fresh and actually tastes like tomatoes. One day I was at the farmers market and saw the most gorgeous tomatoes… ever since then I’ve been dying to make a good soup. It’s finally starting to cool down here in South Florida and I instantly was craving tomato soup so I came up with this recipe. Different tomatoes have different flavors so I like using as many different kinds as I can. This recipe is easy and perfect for a cold day.
  Tomatoes on the vine 2 1⁄2 Pound
  Ripe tomatoes 4 Large
  Red pepper flakes 1 Teaspoon
  Garlic cloves 5 , smashed
  Fresh basil 1 Bunch (100 gm)
  Extra virgin olive oil 2 Tablespoon
  Red onion 1 , chopped
  Balsamic vinegar 3 Tablespoon
  Salt To Taste
  Pepper To Taste
For serving
  Creme fraiche 4 Tablespoon
For croutons
  French bread loaf 1⁄2 , cut in cubes (1 day old)
  Olive oil 2 Tablespoon
  Salt and pepper To Taste

1. Preheat the oven to 425 F.
2. Using a sharp knife, cut large tomatoes in to quarters and the small tomatoes in half.
3. Using a sharp bread knife, cut the bread in cubes or tear it in bite size pieces, set aside.

4. In a large bowl, put together tomatoes, red pepper flakes, whole basil leaves, garlic, salt, pepper, and olive oil.
5. Toss all the ingredients together and transfer on a foil lined roasting pan or baking sheet.
6. Roast the tomatoes in the oven for 15 minutes.
7. In a pot over medium high heat, heat olive oil and add in onion, balsamic vinegar, salt and pepper, stir and allow to caramelize.
8. In a bowl, put together bread cubes, salt, pepper and olive oil and toss to mix.
9. On a foil lined baking sheet, put the croutons and bake in the oven for 5 to 8 minutes, until light brown in color.
10. Once the tomatoes and croutons are ready take them out of the oven. Add the tomatoes to the onion mixture stir to combine.
11. In a blender, put the tomato onion mixture in small batches and blend until smooth.
12. Check for the seasoning and add more if needed.

13. In the soup bowl, put the croutons in the bottom and ladle soup on top
14. Serve hot with a dollop of creme fraiche.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
What better way to use the wonderful abundance of tomatoes than to make a Tomato soup? It’s warm, tangy, luscious, and pairs well with garlic and basil, a magical combination. Roasting the vegetables for this simple winter soup enhances their inherent sweetness. This recipe is easy and perfect for a cold day. Delicious, healthy, homemade, and way better than any canned soup you can ever buy off the shelves of a supermarket.

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Average: 3.9 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 386 Calories from Fat 177

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 352.2 mg14.7%

Total Carbohydrates 47 g15.8%

Dietary Fiber 8.5 g33.9%

Sugars 16.4 g

Protein 10 g20.5%

Vitamin A 104.9% Vitamin C 113.2%

Calcium 12.2% Iron 19.9%

*Based on a 2000 Calorie diet

Roasted Tomato Soup Recipe Video