Roasted Tomato Soup

By Deak

Ingredients

• 8 to 10 tomatoes, halved
• 4 garlic cloves, smashed
• 2 small onions, quartered
• 2 to 3 tablespoons olive oil
• salt and fresh ground pepper, to taste
• 1/3 cup sliced fresh basil
• fresh basil leaves for garnish, optional

Details

Servings 4
Preparation time 5mins
Cooking time 45mins
Adapted from diethood.com

Preparation

Step 1

type of soup. I mean, you’ve got these awesome summer tomatoes that end up in a roasting pan with garlic and onions. That right there should make you want to pray for cold weather, pajamas, and tomato soup. With a side of grilled cheese… oh. my. YUM! I completely forgot to make some grilled cheese sandwiches to go with this deliciousness!! DUH!

You know what’s best about this? How easy it is to put together. You can probably make it in your sleep. You’re just going to throw a few lovely things in the oven, and then, once they are ready, you will take all that yumminess for a ride in the blender. That’s it. There’s absolutely nothing to this. Just simple, delicious food.

Preheat oven to 400.

In a large mixing bowl or pot, combine halved tomatoes, garlic, onions, olive oil, salt and pepper.

Spread tomato mixture on prepared pan.

Roast for 30 minutes, or until tender, stirring once or twice during the process.

Transfer roasted tomatoes to a blender and add sliced basil.

Blend until smooth.

Pour mixture into a soup pot and cook over medium-high heat until heated through.

Since it is early March, I’m going to have to use store-bought tomatoes, so I might add a can of fire roasted tomatoes to give it a little more oomph, but I’ll wait and see how it turns out using only fresh first. Store bought are never as good as home-grown, though!

I just made this and it is delicious! I wound up adding a little bit of my home-made vegetable broth to thin it out a little. Thank you!

Since tomatoes are not in season, yet, and as you said, our gardens are still empty, I’d go ahead and use a variety of tomatoes… hopefully there’s some good tomatoes available at the local grocer. You can also add some roasted carrots, or as the reader just said, roasted eggplant. No matter what though, this soup is pretty darn amazing. You’ll see!

Oh well, now you have to make it again!

I made a double batch, but will make another double batch and preserve.

Heather

My plants and farm share have been producing like crazy, and I’ve been canning many quarts of crushed tomatoes in anticipation of winter. I’m good for crushed tomatoes, now (you think 20 qts is enough?? Maybe I should do more?) I think I’ll try this, and if the kids like it, perhaps I can freeze a few recipes of roasted tomatoes to make soup in the winter.

I love all kinds of tomatoes but I rarely make tomato soup. Yours look so rich and delicious. I love Macedonian lesson. Keep them coming!

I love tomato basil soup and for some reason it has never occurred to me that I could make it, even though I make a wide variety of soups each year. I was happy to find this recipe as I had a huge bag of fresh tomatoes from my brother-in-laws garden and a new basil plant. This recipe is DELICIOUS! Thank you so much!

Heather @ Sugar Dish Me

I NEED to make this! I have been making soups all last week and this week for the hubby and am running out of ideas! So going to add this to my list!

I am sold out to this roasted tomato soup. I am not a tomato soup fan but the roasting of tomatoes in this soup sure makes the soup taste amazing.

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